Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Roast eggplant
Preheat the oven to 220°C/ 200°C fan. Chop the eggplant into large chunks. Place on a baking tray, drizzle with oil and sprinkle with salt. Bake for 20-25 min or until soft and golden.
Tip!Don't rush the eggplants; the longer and slower you cook them for, the more tender they will be!
Meanwhile, rinse the lentils. Peel and finely chop the onion. Chop the paneer into bite-sized pieces. Finely chop the coriander stems, reserve the leaves.
3 Start dal
Heat a pan over a medium heat with the ghee. Once hot, fry the onion with a pinch of salt for 6 min until softened. Add the gingergarlicpaste, coriander stems, currypowder, turmeric and garammasala and cook for 1 min further.
4 Add and simmer
Add the measuredwater, stockcube, rinsed lentils, coconutmilk and honey. Cover and simmer for 12-15 min until the lentils are cooked through. Meanwhile, chop the coriander leaves. Once the lentils are cooked, stir through half of the coriander leaves and a squeeze of lime juice. Add a splash of water if needed!
5 Fry paneer
Meanwhile, heat a second pan over a medium-high heat with a drizzle of oil. Fry the paneer for 5-7 min, until golden all over.
Divide the coconutdal among bowls. Top with the roasted eggplant, paneer and cashewnuts. Garnish with the remaining coriander and lime.