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@omary.kassim.nyan6:

Omary K Nyange
Omary K Nyange
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Monday 03 August 2026 15:52:50 GMT
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Red Lentil Dhal with Spinach & Grated Paneer Serves: 4 Time: 35 minutes Ingredients 1 tbsp ghee or neutral oil (plus more as needed!) 1 tsp cumin seeds 1 medium onion, finely chopped 1–2 green chilies, finely chopped 1 tbsp grated ginger 3 cloves garlic, minced 1 ½ tsp garam masala 1 tsp turmeric 1 cup crushed tomatoes 3 cups chicken broth (or veg broth) 1 cup red lentils, rinsed ½ cup coconut milk 1–2 tbsp lemon juice 150–200g paneer, grated 3–4 cups baby spinach Salt to taste Cooked basmati rice, for serving Instructions Heat ghee or oil in a pot over medium. Add cumin seeds and toast 30 seconds. Add onion, chilies, ginger, and garlic. Sauté until soft. Add more oil if the pan looks dry. Stir in garam masala and turmeric; cook 30 seconds. Add crushed tomatoes and cook 1–2 minutes. Pour in broth and add the rinsed red lentils. Bring to a gentle simmer, cover, and cook 18–20 minutes until tender. Stir in coconut milk and lemon juice; simmer 2 minutes. Add grated paneer and spinach. Stir until spinach wilts and paneer softens into the dhal. Taste, adjust salt and lemon, and serve over basmati rice
Red Lentil Dhal with Spinach & Grated Paneer Serves: 4 Time: 35 minutes Ingredients 1 tbsp ghee or neutral oil (plus more as needed!) 1 tsp cumin seeds 1 medium onion, finely chopped 1–2 green chilies, finely chopped 1 tbsp grated ginger 3 cloves garlic, minced 1 ½ tsp garam masala 1 tsp turmeric 1 cup crushed tomatoes 3 cups chicken broth (or veg broth) 1 cup red lentils, rinsed ½ cup coconut milk 1–2 tbsp lemon juice 150–200g paneer, grated 3–4 cups baby spinach Salt to taste Cooked basmati rice, for serving Instructions Heat ghee or oil in a pot over medium. Add cumin seeds and toast 30 seconds. Add onion, chilies, ginger, and garlic. Sauté until soft. Add more oil if the pan looks dry. Stir in garam masala and turmeric; cook 30 seconds. Add crushed tomatoes and cook 1–2 minutes. Pour in broth and add the rinsed red lentils. Bring to a gentle simmer, cover, and cook 18–20 minutes until tender. Stir in coconut milk and lemon juice; simmer 2 minutes. Add grated paneer and spinach. Stir until spinach wilts and paneer softens into the dhal. Taste, adjust salt and lemon, and serve over basmati rice

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