- 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:
- 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.
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