Anjula Devi presents at Vegan Life Live 2022 – 11 and 12th June 2022
June 17, 2022
Chilli and Garlic Paneer
February 6, 2025
We were weaned on lentils and turmeric milk. Dad sometimes gave us a bowl of lentils for breakfast.
Serves 4
Preparation time 2 minutes
Cooking time 13 minutes
Total time 15 minutes
Ingredients
2 x 400g (14oz) tins brown lentils
Handful of fresh coriander (cilantro)
2 tbsp ghee or oil
1 tsp brown mustard seeds
½ tsp nigella seeds
1 tsp cumin seeds
2 tsp ginger paste
1 tsp garlic paste
2 tosp tomato paste
1 tsp ground turmeric
1 tsp chilli powder
2 tsp ground coriander
1 tsp ground cumin
125g (4½oz) pre-washed baby spinach
Fine sea salt, to taste 2 tsp mango powder
Serve with
Tamarind, Chilli & Jaggery Rotis (see page 164) or plain boiled rice (optional)
1. Fill and boil the kettle.
2. Drain the lentils.
3. Chop the fresh coriander and set aside.
4. Place a wok on a high heat, then add the following ingredients in this order: 700ml (23½fl oz/3 cups) hot kettle water, ghee or oil, brown mustard seeds, nigella seeds, cumin seeds, brown lentils, ginger paste, garlic paste, tomato paste, turmeric and chilli powder. Place the lid on the wok and reduce the heat to medium. Cook for 8 minutes.
5. Remove the lid and reduce the heat so that the mixture is simmering, then add the ground coriander and cumin, baby spinach and salt to taste. Simmer for 5 minutes.
Switch off the heat, add the fresh coriander and mango powder. Stir well and enjoy.
