Paneer and Coconut Dhal

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.