Paneer curry with lentils and green beans is a simple vegetarian dinner recipe that is full of flavour!
- 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
- 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
- Cooked rice
- Naan bread or chapatis
- Chopped coriander to garnish
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Serve the paneer curry with rice and naan breads and garnish with chopped coriander if desired.
- 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