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Paneer and lentil stew over a bed of basmati rice with folded naan on the side on a dark wooden table.

Paneer & Lentil Stew

lentil curry, spicy yogurt, turmeric rice

STARS

Simmer a stew with ginger, garlic, tomatoes, and coconut curry paste until tender. Then fold in cubed, creamy, salty roasted paneer and serve with basmati turmeric rice, spicy serrano cucumber yogurt, and naan for dipping!
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  40 minutes
Active Time:  30 minutes
Ingredients

Paneer

  • 10 ounces paneer, diced
  • 1 tablespoon olive oil

Rice

  • 1 cup white basmati rice
  • 1 15-ounce can coconut milk
  • ¼ teaspoon turmeric
  • ½ cup chopped cilantro
  • 1 lime, zested
  • ¼ cup fried shallots

Stew

  • 1 cup green lentils
  • 2 tablespoons unsalted butter
  • 1 yellow onion, diced
  • 2 garlic cloves, minced
  • 1 tablespoon minced ginger
  • 1 tablespoon yellow curry paste
  • 1 15-ounce can tomato purée
  • 3 cups water
  • Salt and pepper, to taste

Spicy Cucumber Yogurt

  • 1 cup plain Greek yogurt
  • 1 lime, juiced
  • ½ teaspoon cumin
  • 1 serrano pepper, diced
  • 1 cucumber, sliced thinly
  • 1 tablespoon minced mint
  • Salt and pepper to taste

Serving

  • Fresh cilantro
  • 4 pieces naan
Directions
1
Preheat the oven to 400°F. 
2
On a baking sheet, toss the paneer with the olive oil to coat. Roast for 8-10 minutes, until beginning to brown. 
3
Place the rice, coconut milk, turmeric, 1 cup of water and a pinch of salt in a small saucepan. Bring to a simmer, reduce the heat to low, cover and cook until the grains are tender, about 20 minutes. Turn off the heat and stir in the cilantro, lime zest, and fried shallots. 
4
Cook the lentils according to package instructions. 
5
In a large pot, melt the butter over medium-low heat. Sauté the onions, garlic and ginger until softened, about 5 minutes. 
6
Add the curry paste, tomato purée, water, salt and pepper and bring to a simmer for 10 minutes. Turn off the heat and fold in lentils and paneer. Adjust seasoning.
7
Combine all of the cucumber yogurt ingredients in a bowl. 
8
To serve, divide the rice between bowls. Top with paneer-lentil stew, cucumber yogurt and cilantro. Serve with naan on the side. 

Paneer & Lentil Stew

lentil curry, spicy yogurt, turmeric rice

STARS

Simmer a stew with ginger, garlic, tomatoes, and coconut curry paste until tender. Then fold in cubed, creamy, salty roasted paneer and serve with basmati turmeric rice, spicy serrano cucumber yogurt, and naan for dipping!
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  40 minutes
Active Time:  30 minutes
Servings:  4

Ingredients

Paneer

  • 10 ounces paneer, diced
  • 1 tablespoon olive oil

Rice

  • 1 cup white basmati rice
  • 1 15-ounce can coconut milk
  • ¼ teaspoon turmeric
  • ½ cup chopped cilantro
  • 1 lime, zested
  • ¼ cup fried shallots

Stew

  • 1 cup green lentils
  • 2 tablespoons unsalted butter
  • 1 yellow onion, diced
  • 2 garlic cloves, minced
  • 1 tablespoon minced ginger
  • 1 tablespoon yellow curry paste
  • 1 15-ounce can tomato purée
  • 3 cups water
  • Salt and pepper, to taste

Spicy Cucumber Yogurt

  • 1 cup plain Greek yogurt
  • 1 lime, juiced
  • ½ teaspoon cumin
  • 1 serrano pepper, diced
  • 1 cucumber, sliced thinly
  • 1 tablespoon minced mint
  • Salt and pepper to taste

Serving

  • Fresh cilantro
  • 4 pieces naan

Directions

1
Preheat the oven to 400°F. 
2
On a baking sheet, toss the paneer with the olive oil to coat. Roast for 8-10 minutes, until beginning to brown. 
3
Place the rice, coconut milk, turmeric, 1 cup of water and a pinch of salt in a small saucepan. Bring to a simmer, reduce the heat to low, cover and cook until the grains are tender, about 20 minutes. Turn off the heat and stir in the cilantro, lime zest, and fried shallots. 
4
Cook the lentils according to package instructions. 
5
In a large pot, melt the butter over medium-low heat. Sauté the onions, garlic and ginger until softened, about 5 minutes. 
6
Add the curry paste, tomato purée, water, salt and pepper and bring to a simmer for 10 minutes. Turn off the heat and fold in lentils and paneer. Adjust seasoning.
7
Combine all of the cucumber yogurt ingredients in a bowl. 
8
To serve, divide the rice between bowls. Top with paneer-lentil stew, cucumber yogurt and cilantro. Serve with naan on the side.