Name: Spinach Dhal with Paneer Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Indian
Ingredients: 1 cup split yellow lentils; 2 cups spinach, chopped; 200 grams paneer, cubed; 1 onion, finely chopped; 2 tomatoes, finely chopped; 2 cloves of garlic, minced; 1 inch ginger, grated; 1 green chili, finely chopped; 1 teaspoon cumin seeds; 1 teaspoon turmeric powder; 1 teaspoon red chili powder; 1 teaspoon garam masala; Salt to taste; 2 tablespoons oil; Fresh coriander leaves for garnishing

How To Make Spinach Dhal with Paneer

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Preparation: 15 minutes

Cooking: 30 minutes

Total: 45 minutes

Serves:

Ingredients

1 cup split yellow lentils
2 cups spinach, chopped
200 grams paneer, cubed
1 onion, finely chopped
2 tomatoes, finely chopped
2 cloves of garlic, minced
1 inch ginger, grated
1 green chili, finely chopped
1 teaspoon cumin seeds
1 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon garam masala
Salt to taste
2 tablespoons oil
Fresh coriander leaves for garnishing

Instructions

Rinse the lentils in water and soak them for 30 minutes. Drain and set aside.
Heat oil in a pressure cooker or a large pot. Add cumin seeds and let them splutter.
Add chopped onions and sauté until golden brown. Add minced garlic, grated ginger, and green chili. Sauté for a minute.
Add chopped tomatoes and cook until they turn soft and mushy.
Now add turmeric powder, red chili powder, and salt. Mix well.
Add soaked lentils and 3 cups of water. Pressure cook for 3-4 whistles or cook in a covered pot until lentils are tender.
Once the lentils are cooked, open the lid and add chopped spinach. Mix well and cook for another 5 minutes.
Heat a separate pan and lightly fry the paneer cubes until golden brown.
Add the fried paneer cubes to the spinach dhal and mix gently.
Sprinkle garam masala and garnish with fresh coriander leaves.
Serve hot with naan or rice.