Paneer & lentil curry

This is one of my favourite dishes to warm up the body & the soul on a chilly evening, which can be at any season in the UK. So easy to make, & great for using up some store cupboard ingredients as well.

Never one for measuring except when baking, the following measurements are more to taste & can be adapted accordingly. I would also like to add that spices & flavours can be missed out if not in your store cupboard or are too pricey for the moment, such as paneer. Yes indeed paneer is delicious! But it has increased in prices dramatically in some shops, so I generally stock up.when reasonably priced & do without when not!

Ingredients:

Green or black lentils: 1 cup for 2 people.

1 onion: chopped finely.

2 cloves of garlic: crushed.

Cinnamon: 1 teaspoon.

1 or 2 chillies, depending on heat preference.

Garam masala: 1 teaspoon.

Fresh turmeric grated preferably, or ground: 2 teaspoons.

Fresh ginger grated preferably, or ground: 2 teaspoons.

Paprika: 1 teaspoon.

Tomato puree: 1 tablespoon.

Vegetable stock: 1 cube or 1/2 tablespoon.

1 large bay leaf.

Coconut cream: 1 tin.

Salt: 1 teaspoon maximum.

Black pepper: 1/2 teaspoon.

Soy sauce, dark.

Fresh lemon: 1.

Coriander: preferably fresh.

Paneer: 1 pack.

Coconut oil: 1 to 2 teaspoons.

Water: 6 or 7 cups, depending on preference.

Recipe:

Gently fry the chopped onion & crushed garlic in the coconut oil in a deep pan.

When the onion has started to soften, add the chillies, chopped or crushed, & the lentils, stirring while turning up the heat.

Then add the ginger & turmeric, grated & all of the other spices, including fresh or dried coriander, & bay leaf.

Continue to stir so as to combine the spices with the lentils well, before adding 1 cup of water slowly.

Stir in the tomato puree.

Stir in the vegetable stock.

Add 2 or 3 more cups of water, & bring to the boil.

Add half lemon juice or as fruit.

Add salt & pepper.

When the dahl is boiling, turn down the heat & add the tin of coconut cream.

Leave to simmer with lid on pan.

Check after 20 to 25 minutes, & add 1 or 2 more cups of water

Leave to simmer for another 30 minutes.

Add soy sauce to taste.

Add paneer, chopped into 1 cm square chunks.

Simmer for 10 more minutes.

Serve with rice, fresh coriander, & soy sauce to taste.

Enjoy with pitta bread & mango chutney as an extra treat.

If there are leftovers, it can be made into a soup by adding more water & seasoning, or as a cold side salad dish with lemon juice squeazed over.