Paneer Coconut Lentils Curry

4 from 1 vote
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 1 hour 10 minutes
Course Indian Kitchen, Main Food Recipes
Servings 4 servings
Calories 340 kcal


  • 1 tbsp rapeseed oil
  • 1 tsp black mustard seeds
  • 1 tsp cumin seeds
  • 1 tsp caraway seeds
  • 2 onions, sliced
  • 6 garlic cloves, crushed
  • 1 tsp ground cumin
  • 1/2 tbsp ground turmeric
  • 200g dry red lentils
  • 0.7 – 0.8L veggies stock
  • 400ml reduced-fat coconut milk

  • 250g paneer, diced
  • 1/2 bunch of coriander, leaves scissored (chop the stems for the curry)


  • In a heavy base saucepan, heat the oil, fry the seeds (cumin, mustard and caraway) for 2 minutes, then bring in the coriander stems, onions, ground spices, stir to coat and let brown for 5 minutes. 
  • Pour in the lentils and stock, bring to a simmer, with the lid on and let cook for 15 minutes, stirring regularly to ensure lentils don’t stick to the bottom. 
  •  Pour in the coconut milk and add the paneer dices, stir and let simmer for a further 10 minutes, without the lid on, to let the excess of liquid evaporate a bit.
  • Serve the curry warm and topped with the coriander leaves.

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