Braised sesame tofu
Go meat-free with this moreish tofu-based dish served with rice and green beans. The braise is loaded with heat and umami flavour for the tofu to soak up
Spiced paneer dhal
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 tbsp rapeseed oil
- 150g paneercut into 1cm cubes
- 5 cardamom podsbashed
- 1 cinnamon stick
- 1 large onionfinely sliced
- 3 garlic clovescrushed
- 15g gingerpeeled and grated
- 1 green chillifinely chopped and deseeded (optional)
- 1 tsp ground turmeric
- 300g red lentilsrinsed
- 850ml vegetable stock
- small handful of corianderleaves picked
- naanor chapati and coconut yogurt, to serve
Nutrition: Per serving
- kcal447
- fat13g
- saturates6g
- carbs49g
- sugars6g
- fibre8ghigh
- protein29g
- salt1.4g
Method
step 1
Heat the oil in a saucepan over a medium heat. Fry the paneer until golden brown, about 5-7 mins. Transfer to a bowl and set aside. Put the cardamom and cinnamon in the pan and fry for 1-2 mins until fragrant. Add the onion, garlic, ginger, chilli and turmeric. Cook for 5 mins until softened before adding the lentils and stock. Season and bring to a simmer, then cook over a medium heat for 15-20 mins until the lentils are tender and thickened.
step 2
Season the dhal and tip in the paneer. Serve with the coriander sprinkled over, and chapati or naan and coconut yogurt, if you like.
