Cauliflower and Paneer Dal
Back home
1 min read

Cauliflower and Paneer Dal

Cauliflower and Paneer Dal

Ingredients

Method

  • 1 chopped red onion
  • 1 tbsp oil
  • 2 x 400g tins of coconut milk
  • 2 tbsp garlic and ginger paste
  • 2 tbsp mild curry paste
  • 2 tsp each ground turmeric and nigella seeds
  • 100g dried red lentils
  • 150g chana dal (dried split peas)
  • 400g tin of chopped tomatoes
  • 1 lemon, juice only
  • 500g chopped cauliflower florets
  • 225g paneer cubes
  • Preheat the oven to 200C and roast the onions in a roasting tin with the oil for 15 mins. Stir the ginger and garlic paste, 1 tbsp of curry paste, half the turmeric and nigella seeds, all the lentils and chana dal, tomatoes and coconut milk into the onions with 400ml water. Season, mix, then cover with foil and cook in the oven for 50 mins.
  • Mix the remaining curry paste and turmeric with a squeeze of lemon and some seasoning, and toss through the cauliflower and paneer. Remove the foil from the dal, scatter in the paneer and cauliflower and cook - uncovered - for another 40 mins. Serve with flatbreads, rice or enjoy on its own.
2 hrs
4 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box