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: Milk, Mustard, Nuts

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 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

Cut the sweet potato into 1cm chunks (peel optional)
Add the sweet potato to the lined baking tray, toss 1 tsp olive oil and a pinch of salt and pepper. Roast for 10 mins
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

Build the dal

Heat the large frying pan with 1/2 tsp olive oil on medium heat. Once hot, add three-quarters of the 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 10-12 mins, until thickened. Season with salt and pepper

Finish roasting & prep the drizzle

Dice the paneer into 2cm chunks
After 10 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 remaining tikka paste (use less for less heat). Roast for a further 10-12 mins, until the sweet potato is soft and golden
Roughly chop the coriander and add to the other small bowl with the juice from the remaining lime and 2 tbsp water

Plate up

Once cooked, 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
Serve the dal into bowls. Top with the paneer, cashew nuts and pickled onion, then spoon over the coriander drizzle to finish