Lentils with Crispy Spiced Paneer
Because anything with Paneer is always delicious!
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Ingredients for Paneer:
2 blocks of 8 oz Paneer (16oz total)
1/2 cup Yogurt (we use full fat, but just because that's what we have on hand)
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground cayenne pepper
2 tsp salt
2 tbs vegetable oil
2 garlic cloves, minced
Ingredients for the Lentil Dal:
1 cup Green Lentils (others might work, but will change cooking times)
3 cups water
1 large tomato, diced
2-3 tbs canola oil
1/2 tsp cumin seeds
1 medium red onion, finely chopped (about 1 1/2 cups)
5 large garlic cloves, minced
1 tsp ground coriander
3/4 tsp ground turmeric
1/2 tsp cayenne (if desired)
1/4 cup minced cilantro leaves
1 tsp unsalted butter
1 tsp salt
Make Paneer:
- Add yogurt, spices, salt, oil, and garlic in a medium bowl and whisk to combine.
- Cube paneer into 1/2 to 3/4 inch cubes and add to yogurt mixture. Stir to coat.
- Place into air fryer basket in a single layer, with paneer cubes mostly separated.
- Cook for 20 minutes at 425F in the air fryer or until the paneer is lightly browned and appears crispy at the edges.
- Depending on size of the air fryer, paneer may need to be cooked in batches.
- Once Paneer is cooking, start making Dal.
Make Lentil Dal:
- Combine 3 cups water and diced tomato in a large saucepan and bring to boil.
- Add 1 cup Green Lentils.
- Reduce heat to a simmer and cook for 20 minutes or until Lentils are cooked (can vary by lentil type).
- While simmering, heat 2-3 tbs oil in a large skillet or Dutch oven.
- When oil begins to smoke, add cumin seeds and cover the pan.
- Once the seeds stop sputtering, add onion.
- Once onion has started to soften, add garlic and saute until onions are a dark brown color.
- Add coriander, turmeric, and cayenne (if desired).
- Pour the lentils (once cooked) into the onion/spice mixture. Add the cilantro, butter, salt and crispy paneer.
- Stir and add additional salt to taste.
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