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An image of paneer curry served over rice in a white bowl. Next to the bowl is a grey napkin with a gold knife and fork. The curry is garnished with chopped coriander and a wedge of lime.

Paneer Curry with Lentils and Green Beans

  • Author: Elizabeth Chloe
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Curry
  • Cuisine: Indian

Description

Paneer curry with lentils and green beans is a simple vegetarian dinner recipe that is full of flavour!


Scale

Ingredients

  • 2 tablespoons oil
  • 400 grams paneer cheese, cut into bitesize cubes
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 tin chopped tomatoes
  • 400 millilitres water
  • 200 grams green beans, cut in half
  • 150 grams red lentils
  • 4 tablespoons natural yogurt
  • Juice of half a lime
  • Salt & Pepper to taste

The Spices

  • 2 teaspoons cumin seed or cumin powder
  • 2 teaspoons coriander seed or coriander powder
  • 1.5 teaspoon mustard seed
  • 2 teaspoon chili powder
  • 1 teaspoon ginger powder 
  • 1 teaspoon smoked paprika
  • 1 teaspoon turmeric

To Serve

  • Cooked rice
  • Naan bread or chapatis 
  • Chopped coriander to garnish

Instructions

  1. Heat a non-stick pan on a medium heat with a tablespoon of oil. Fry the cubes of paneer, turning regularly, until they are golden brown on all sides. This may need to be done in batches. Once cooked, transfer to a plate until later on.
  2. Put a casserole pot or large saucepan on a medium heat. Add the whole spices (cumin seed, coriander seed, mustard seed) and toast for 1-2 minutes. Stir regularly and keep a close eye to make sure they don’t burn. Once they have taken on a little bit of colour and smell fragrant remove them from the pan into a bowl. You can either use a pestle and mortar or spice grinder to grind the spices down to a finer powder or you can leave them whole. If you are using cumin and coriander powder, do not bother toasting it, add it later with the other spices.
  3. Put the casserole pot back over a medium heat with a tablespoon of oil. Fry the diced onion for 5 minutes until it begins to soften. Add in the garlic and fry for 1-2 minutes then add all of the spices to the pan for 1 more minute.
  4. Turn off the heat then add the chopped tomatoes and water the the pan. Use a hand blender to blitz the sauce until it is a smooth consistency. You could also use a counter-top blender to blitz the sauce. If you would prefer, you can leave out blending the sauce and instead have a chunkier consistency.
  5. Return the pot to a medium heat and then add the cooked paneer, green beans and red lentils. Stir to combine everything then leave the curry to simmer for 10-15 minutes until the beans and lentils are cooked through and the sauce has thickened.
  6. Turn off the heat and add in the lime juice. Once the curry has stopped bubbling, stir the yoghurt in one tablespoon at a time. Have a taste and add salt and pepper as desired.
  7. Serve the paneer curry with rice and naan breads and garnish with chopped coriander if desired.

Notes

  • You could use halloumi in this instead of paneer. Halloumi is saltier that paneer so be sure to adjust seasoning accordingly.

Keywords: Paneer Curry, Vegetarian Curry, Paneer Recipe, Indian Spices

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