LunchVegetarianGluten-free
Dal Makhani with Paneer
Creamy black lentils with tender paneer and aromatic spices.
- Calories
- 790
- kcal per serving
- Protein
- 47 g
- per serving
- Time
- 25 min
- 10 prep · 15 cook
- Makes
- 1 serving
- about 545 g each
Ingredients
- 250 gCooked black lentils, rinsed and drained if using canned lentils
- 100 gPaneer, use fresh, firm paneer
- 150 gTomato puree, plain, unsweetened puree
- 60 mlMilk
- 1 tbspButter
- 1/4 tsp, or to tasteSalt
- as specified in the instructionsWater
- 1/4 tsp, or to tasteChilli powder
Contains: milk.
Method
- Melt 1 tbsp butter in a pan over medium heat.
- Add the tomato puree with a pinch of chilli powder and garam masala. Cook for 4 minutes, stirring, until the puree darkens and the butter separates slightly.
- Add the cooked black lentils and 100ml water. Simmer on low heat for 10 minutes, stirring occasionally to prevent sticking.
- Mash a few lentils against the side of the pan to release starch and thicken the dal.
- Stir in the milk and paneer cubes, then simmer gently for 5 minutes without boiling hard, so the paneer stays soft.
- Taste and adjust salt, then finish with a small extra knob of butter before serving.
Log it in GymTribe
Dal Makhani with Paneer is in the GymTribe food catalog. Find it on the Foods screen, check the recipe and log a serving to your day in a tap.
