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.
Serving size
Ingredients
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
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 86Kcal | 499Kcal |
| 358kJ | 2089kJ | |
| Fat | 3.1g | 18g |
| of which saturates | 1.0g | 6.0g |
| Carbohydrates | 9g | 53g |
| of which sugars | 3.2g | 18g |
| Protein | 4.7g | 27g |
| Salt | 0.35g | 2.1g |
| Fibre | 2.4g | 14g |
High protein
1/3 daily fibre
New
6 plants
Low sat fat
Family-friendly
Masala Paneer with Sweet Potato & Lentil Dhal & Coriander Drizzle
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Cooking Instructions
Cooking Instructions
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, a sieve, a small bowl & a measuring jug
Roast the 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 oil and a pinch of salt and pepper. Roast for 20 mins
- After 20 mins, move the potato to one side of the tray and add the paneer and cashews to the other side of the tray. Coast the paneer and cashews with 1 tbsp of the tikka pasta and the hot honey. Roast for a further 10 mins, until the potatoes are soft
Build the dahl
- Heat the large frying pan with 1/2 tsp oil on medium heat. Once hot, add the remaining tikka paste and the ginger and garlic paste and cook for 3 mins, stirring often, until fragrant
- Drain and rinse the lentils, then add to the pan with the passata and 150ml water. Bring to a boil, then simmer on medium heat for 15-18 mins, until reduced slightly. Season with salt and pepper
Prep the garnish & Finish the dahl
- Finely slice the onion. Halve the lime. Add the onion to the 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 (now empty) measuring jug along with the juice from the remaining lime lime and 1 tbsp water. Season with salt and pepper
- Remove the dahl from the heat and stir the roasted potato and yoghurt into the lentils. Add a splash of water if it's too thick. Season to taste with salt and pepper
Plate up
- Serve the sweet potato and lentil dhal into bowls. Top with the paneer, cashew nuts and pickled onions, then spoon over the coriander drizzle to finish
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