Coconut Dhal with Crispy Garam Masala Paneer

Whipping up this dish was a breeze, and the flavour is simply irresistible. Dhal, especially on chilly days, is a true delight—it’s not only nourishing but also budget-friendly and low in calories!

And let’s not forget the magic our Garam Masala Spice Blend worked on the paneer—it’s a game-changer! Consider it as a standalone side; it’s a revelation on its own.

Trust us, this is one recipe you won’t want to miss!

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Shemin's Cumin Seeds

Whole cumin seeds with warm, nutty flavour. Perfect for tempering in oil to release aroma. Essential in Indian cooking.

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Shemin’s Indian Curry Paste

Our multi-award winning paste will be your new secret when it comes to Indian cooking.

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Ingredients

200g red lentils, rinsed until the water runs clear
400ml tin light coconut milk
1 onion, finely chopped
2 medium plum tomatoes, chopped
2 green chillies, chopped
1 tsp Shemin’s Ground Turmeric
300ml water
oil for tempering spices (see tips)
225g block paneer, cubed
1 tsp Shemin’s Garam Masala
½ tsp Shemin’s Black Mustard Seeds
½ tsp Shemin’s Cumin Seeds
2 cloves, sliced garlic
a thumb-sized piece, chopped
a handful, chopped coriander
Shemin’s Indian Breads, to serve

How to make Coconut Dhal with Crispy Garam Masala Paneer

Put the lentils, coconut milk, onion, tomato, chillies, and Shemin’s Ground Turmeric in a pan with 300ml water and lots of seasoning. Bring to a boil, then turn down to a simmer and cook for 30 minutes with the lid on, stirring occasionally.
Fry the paneer in a little oil until golden and crisp on all sides. Sprinkle over the Shemin’s Garam Masala, season, and toss.
Heat 2 tbsp of oil in a small frying pan until hot and then add Shemin’s Black Mustard Seeds and Shemin’s Cumin Seeds and cook until they start to pop and become fragrant. Add the garlic and ginger, and fry until very lightly golden.
Spoon the lentils into bowls, top with the paneer, then spoon over the flavoured oil and spices, and sprinkle with coriander. Serve with chapatis if you like.

Tips

Tips:

One or two tablespoons of oil is plenty. Ideally use ghee, coconut, sunflower or vegetable oil, but not olive oil or butter. The oil or ghee should be very hot at first, then reduced to medium, then the spices are added.
A smart trick to determine if oil is hot and ready for cooking is to insert a wooden spoon into it. If you observe bubbling around the wooden spoon’s tip, that’s your cue—the oil is perfectly heated and ready for action!
Ensure this dish is seasoned generously with salt—it enhances the flavours of both the dhal and the paneer pieces, elevating the overall taste.

Loved by curry enthusiast globally

Verified curry lover

Love love love Shemin's curry pastes. Best in the world and easy quick cooiking and always delicious result. Thank you!!!!

Verified curry lover

First class!

Verified curry lover

My last order of Madras sauce was wonderful! Time for More. Will report on the paste and breads, pretty sure they will be excellent. I think I might be addicted…

Verified curry lover

Best curry ever and so quick and easy to make dinner with. And very fresh ingredients. Thank you all at Shemins

Verified curry lover

Love Shemins pastes. Perfect curries. The best for home made curries.

Verified curry lover

Excellent

Verified curry lover

I love Shemins right from the start on James Martin show. Jamie is great

Coconut Dhal with Crispy Garam Masala Paneer

Serves