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Paneer and Coconut Dhal

Paneer and Coconut Dhal

with Garlicky Greens and Naan

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We love a good Paneer Dahl and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Allergens:CeleryMilkCereals containing GlutenSoya

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)


2 unit(s)

Garlic Clove

1 unit(s)


1 sachet

Tomato Puree

1 pot(s)

Pasanda Style Seasoning

1 tin(s)

Coconut Milk

1 sachet

Vegetable Stock Powder


100 grams

Red Split Lentils

½ block(s)



½ unit(s)


1 bag(s)

Sliced Spring Greens

4 unit(s)

Garlic and Coriander Naan

(ContainsMilk, Cereals containing Gluten, Soya)

Not included in your delivery

450 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3728 kJ
Energy (kcal)891 kcal
Fat40.0 g
of which saturates27.0 g
Carbohydrate94 g
of which sugars16.0 g
Protein39 g
Salt2.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press). Peel and grate the ginger.


Heat a drizzle of oil in a large saucepan on medium high heat. Once the oil is hot, add the onion and fry until softened, 5 mins, stir occasionally. Add the tomato puree, pasanda seasoning, ginger and half the garlic. Stir and cook for 1 minute, then pour in the coconut milk and water (see ingredient list for amount). Stir in the vegetable stock powder and bring the mixture to the boil.


Stir the lentils into the mix, then simmer the dhal until the lentils are tender, about 20 mins. TIP: Add a splash of water if you feel it needs it. Chop the paneer into 2cm chunks. Halve the lime.


While the dhal simmers, heat a drizzle of oil in a frying pan on medium high heat. When the oil is hot, add the paneer and fry until golden on each side, 5-7 mins, turning every 1-2 mins. Add the paneer to the pan of dhal for the rest of its cooking time.


Pop your (now empty) pan back on medium high heat with a drizzle of oil. Add the spring greens with a pinch of salt and pepper. Stir fry until the greens are tender, 3-4 mins. In the meantime, add the naans to the oven to warm through for 4-5 mins. Once the greens are tender, add the garlic to the pan and stir fry for a further minute. Remove the pan from the heat.


Once the dhal is cooked, remove from the heat and stir in half the spring greens. Add a squeeze of lime juice, taste and add salt, pepper and more lime juice if you feel it needs it. Spoon into bowls and serve the remaining spring greens on top, the naans alongside and any remaining lime chopped into wedges. Enjoy!