Paprika Paneer With Tomato & Coconut Dal

Preheat the oven to 200°C/ 180°C (fan)/ gas 6

Tip: This is just to warm your naans (alternatively, just pop them in the toaster)

Boil a kettle

Peel and finely slice brown onion[s]

Peel and finely chop (or grate) the garlic

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium heat

Once hot, add the sliced onion with a pinch of salt and cook for 5-7 min or until starting to soften

Meanwhile, chop the creamed coconut roughly (if required!)

Dissolve the vegetable stock mix, chopped creamed coconut and a large pinch of sugar in 750ml [1.3L] boiled water – this is your coconut stock

Once the onion has softened, add the ground turmeric, curry powder and chopped garlic and cook for 1-2 min further or until fragrant

Once fragrant, rinse the red lentils, then add them to the pan with the coconut stock

Reduce the heat to medium-low and cook for 25-30 min or until the lentils are almost cooked and the sauce has thickened

While the lentils are cooking, chop the paneer into small bite-sized pieces

Add the chopped paneer to bowl, then coat with the ground paprika, nigella seeds, a drizzle of vegetable oil and a pinch of salt and give everything a good mix up

Chop the coriander finely, including the stalks

Chop the baby plum tomatoes in half

Add the halved tomatoes to the pan and cook for 5-7 min further or until the tomatoes have softened and the lentils are fully cooked

Stir most of the chopped coriander (save some for garnish!) through the lentils – this is your tomato & coconut dal

Heat a separate large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Once hot, add the coated paneer and cook for 4-5 min

Add the cider vinegar and cook for further 1-2 min or until the paneer is golden – this is your paprika paneer

Meanwhile, add the mini garlic & coriander naans to a baking tray and put the tray in the oven for 3-4 min or until warmed through