Makhani Dal with Spinach and Paneer

Ingredients

• whole black lentils (urad dal)200g
• paneer200g
• fresh spinach150g
• onion, finely chopped1 large
• ginger-garlic paste2 tbsp
• tomato puree200ml
• ghee or butter3 tbsp
• cumin seeds1 tsp
• garam masala1 tsp
• turmeric powder½ tsp
• red chili powder1 tsp
• saltto taste
• fresh cream100ml
• coriander leaves for garnisha handful

Directions

1. 1

   Wash the black lentils thoroughly and soak them in water for at least 4 hours (or overnight). Drain and set aside.

2. 2

   In a large heavy-bottomed pot, heat 2 tablespoons of ghee over medium heat. Add the cumin seeds and let them sizzle for a few seconds. Then add the finely chopped onion and sauté until golden brown, about 8 minutes.

3. 3

   Stir in the ginger-garlic paste and cook for another minute until fragrant. Add the tomato puree, turmeric, red chili powder, and salt. Cook the masala on low heat until the oil separates, stirring occasionally, about 10 minutes.

4. 4

   Add the soaked lentils and 4 cups of water. Bring to a boil, then reduce the heat to low. Cover and simmer for 45 minutes, stirring occasionally, until the lentils are soft and mushy. If needed, add more hot water to keep them from drying out.

5. 5

   Meanwhile, cut the paneer into 1-inch cubes. In a non-stick pan, heat the remaining ghee and sear the paneer cubes on all sides until golden. Set aside. In the same pan, lightly wilt the spinach for 1-2 minutes, then roughly chop it.

6. 6

   Once the dal is cooked, stir in the cream, wilted spinach, and garam masala. Simmer for 5 minutes, allowing the flavors to meld. Gently fold in the seared paneer cubes. Garnish with fresh coriander leaves and a dollop of cream if desired. Serve hot.