Slow-Cooked Indian-Spiced Lentil and Paneer Bowl with Tamarind Yogurt

Name: Slow-Cooked Indian-Spiced Lentil and Paneer Bowl with Tamarind Yogurt
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 4 servings
Ingredients: 200 g red lentils, rinsed; 300 g paneer, cut into 2 cm cubes; 100 ml vegetable oil; 1 large onion, thinly sliced; 4 garlic cloves, finely minced; 1 tbsp ginger paste; 2 dried red chilies; 1 tsp mustard seeds; 1 tsp cumin seeds; 1 tsp ground coriander; 1/2 tsp turmeric powder; 1/2 tsp garam masala; 1/2 tsp asafoetida (hing); 400 ml water; 150 g plain Greek yogurt; 2 tbsp tamarind paste; 1 tbsp maple syrup; Juice of 1 lime; Salt to taste; Fresh cilantro leaves, chopped (for garnish)

Tender red lentils gently simmered in spiced oil with caramelized onions and paneer cubes, finished with tangy tamarind yogurt for a rich, protein-packed family meal.

Prep20 minCook50 minTotal70 minServes4Difficultymedium

Method

How to make it

01
Heat the vegetable oil in a large, heavy-bottomed pan over low heat. Add mustard seeds and cumin seeds; cook until they start to pop, about 1 minute.
02
Add the thinly sliced onions and dried red chilies. Cook slowly, stirring occasionally, until onions turn deep golden brown and soft, about 25 minutes.
03
Stir in the garlic, ginger paste, ground coriander, turmeric, garam masala, and asafoetida. Cook for 2 minutes until fragrant, stirring frequently to avoid burning spices.
04
Add the rinsed red lentils to the pan and stir to coat them evenly in the spiced oil and onions.
05
Pour in the water and bring the mixture to a gentle simmer. Cover partially and cook over low heat until lentils are soft and creamy, about 20 minutes. Stir occasionally to prevent sticking.
06
Meanwhile, in a separate non-stick skillet over medium heat, lightly brown the paneer cubes on all sides, about 5 minutes. Set aside.
07
In a small bowl, mix Greek yogurt, tamarind paste, maple syrup, lime juice, and a pinch of salt until smooth and tangy.
08
Once lentils are cooked, fold the browned paneer cubes into the lentils and simmer together for 3 minutes to combine flavors.
09
Serve the lentil and paneer mixture in bowls, drizzled generously with tamarind yogurt and garnished with chopped cilantro.

From the editor

Cooking tips

Slowly caramelizing onions in oil builds a deep, mellow flavor base; be patient and keep the heat low to avoid burning.
If you can't find asafoetida, use an extra pinch of garlic powder to add umami.
Paneer can be substituted with firm tofu for a plant-based option; press tofu well before browning to improve texture.
Make the tamarind yogurt dressing ahead and refrigerate for up to 2 days to let the flavors meld.

Published July 13, 2026