Dal Paneer is an amazing experiment of an Indian dish that beautifully combines the creaminess of paneer with the rich, comforting flavours of lentils. The dish is a perfect combination of textures and tastes; it offers the soft, melt-in-your-mouth quality of paneer cubes and the earthy, wholesome essence of lentils simmered with aromatic spices. The base of Dal Paneer contains a mix of onions, tomatoes, garlic, and ginger, mixed and then cooked to present a masala. Spices like cumin, coriander, turmeric, and garam masala add flavour and depth to the food. Paneer cut into small cubes is slow-cooked with the cooked lentils so that lentils are infused with flavour from the curry. A drizzle of cream or a dollop of ghee at the end adds a luxurious touch, making the dish even more indulgent. Dal Paneer is also versatile and excellent with Indian breads like naan, roti, or paratha. It is equally delightful over steamed rice or jeera rice. Its profile is replete with proteins from lentils and paneer. So, this dish offers all the best qualities and has a wholesome appeal, particularly for vegetarians seeking heartier comfort food.

• 250 gms chana dal
• 250 gms paneer
• 4 dried red chillies
• 1 large onions
• 2 tbsp mustard oil
• 4 bay leaf
• 2 tbsp cumin
• 1 tsp garam masala
• Salt
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder
• 1 large tomato
• 1 tsp sugar

• Begin the recipe of dal paneer by soaking 1 cup of chana dal in water for 2-3 hours.
• Drain the water completely and set the dal aside once soaked.
• In a pressure cooker, combine the soaked dal with 1 medium chopped tomato, 1 finely chopped onion, and salt to taste.
• Add enough water to cover the dal, then pressure cook for 3-4 whistles until the dal is soft and fully cooked.
• Set the cooked dal aside while preparing the tempering.
• Heat 2 tablespoons of oil in a non-stick pan over medium heat.
• Add 2 bay leaves and 2 dry red chilies to the hot oil, saut ing for about a minute until fragrant.
• Add 1 Tsp cumin seeds and let them splutter, then stir in 1/2 Tsp turmeric powder, 1 Tsp red chili powder, and 1 Tsp garam masala powder.
• Cook the spices for about a minute until they release their aroma, creating a flavorful base for the dish.
• Pour the cooked dal along with its remaining water into the spice mixture and stir well to combine.
• Cut 200 grams of paneer into small cubes and gently add them to the dal mixture.
• Stir carefully to coat the paneer with the spiced dal, taking care not to break the cubes.
• Add 1 Tsp sugar to balance the tanginess from the tomatoes and enhance the overall flavor.
• Simmer the dal paneer mixture on low heat for 8-10 minutes, stirring occasionally to prevent sticking.
• Taste the dal and adjust the seasoning with salt or sugar as needed.
• Serve the dal paneer hot, garnished with fresh coriander leaves for added freshness.
• This dal paneer recipe is a hearty, flavorful dish perfect for pairing with steamed rice or naan, offering a rich blend of creamy paneer and spiced lentils that's sure to satisfy.