Masala Paneer with Sweet Potato Lentil Dal & Coriander Drizzle

Serving size

1 person 2 people 4 people

Ingredients

15ml hot honey

(honey, chilli extract)
30g cashew nuts (Nuts)
4 tsp ginger & garlic paste

(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
1 sweet potato
506 x bijoux verts lentils in salted water

(Bijoux Verts Lentils (60%), Water (39.4%) , Salt (0.6%).)
400g passata

(tomatoes, salt, citric acid)
2 handful of fresh coriander
1 unwaxed lime
4 tbsp tikka paste (Mustard)

(Water, Rapeseed Oil, Smoked Paprika, Garlic, Turmeric, Curry powder (Turmeric, Coriander, Yellow MUSTARD Flour, Onion Powder, Garlic Powder, Fenugreek, Fennel, Salt, Chilli Powder, Ground Black Pepper), Cumin, Coriander, Salt, Tamarind extract, Coriander leaf, Acetic acid, Cayenne pepper, Cornflour, Roast cumin seeds)
225g paneer (Milk)

(cow's milk, milk protein, acidity regulator: citric acid.)
1 onion
80g greek style yoghurt (Milk)

Allergens

Contains: Nuts, Mustard, Milk

Nutritional Information

Typical values	per 100g	per portion
Energy	87Kcal	470Kcal
	364kJ	1966kJ
Fat	3.4g	18g
of which saturates	1.1g	6.0g
Carbohydrates	9g	50g
of which sugars	3.2g	17g
Protein	5.0g	27g
Salt	0.41g	2.2g
Fibre	2.6g	14g

Back

High protein 1/3 daily fibre New 6 plants Low sat fat Family favourite Big appetites

Masala Paneer with Sweet Potato Lentil Dal & Coriander Drizzle

Prep time: 15 mins

Total time: 35 mins

Cuisine: Indian

Food group: Dairy

A vibrant curry the whole family will love - starring delicate paneer, coated in sticky honey and baked until golden. Dish it up on top of a comforting masala-spiced lentil dal, made extra creamy by swirls of thick Greek-style yoghurt. Bright roasted sweet potato boost the veg. Finish with a herby coriander drizzle and you're ready to dig in!

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Before you start

Preheat the oven to 240C / fan 220C / gas mark 9
Line a baking tray with parchment paper
Pull out a large frying pan, 2 small bowls, a sieve & a measuring jug

Roast the sweet potato & paneer

Cut the sweet potato into 2cm chunks (peel optional). Dice the paneer into 2cm chunks
Add the sweet potato to the lined baking tray, toss 1 tsp olive oil and a pinch of salt and pepper. Roast for 20 mins
After 20 mins, push the sweet potato to one side of the tray and add the paneer and cashews to the other side. Coat the paneer and cashews with the honey and 1 tbsp tikka paste (use less for less heat). Roast for a further 10 mins, until the sweet potato is soft and golden

Build the dal

Heat the large frying pan with 1/2 tsp olive oil on medium heat. Once hot, add the remaining tikka paste (use less for less heat) and the ginger & garlic paste and cook for 3 mins, stirring often, until fragrant
Drain and rinse the lentils, then add to the pan, along with the passata and 150ml water. Bring to a boil, then simmer on medium heat for 15-18 mins, until thickened. Season with salt and pepper

Prep the drizzle & Finish the dal

Meanwhile, finely slice the onion. Halve the lime. Add the onion to a small bowl with the juice from half the lime and a pinch of salt. Set aside to pickle
Finely chop the coriander and add to the other small bowl, along with the juice from the remaining lime and 1 tbsp water. Season with salt and pepper
When ready, remove the dal from the heat and stir the roasted sweet potato and yoghurt into the lentils. Add a splash of water if it's too thick. Season to taste with salt and pepper