Main Meal

Indian tapas

Prep: 40 minutes Cook: 45 minutes Serves: 10 Print

Ingredients

Black Lentil Dhal
  • 500g black lentils
  • 50ml oil
  • 3 onions, sliced
  • 900g Sharwood’s Tikka Masala Sauce
  • 800ml water
  • 100ml yogurt
  • 1 bunch coriander, chopped
 Grilled paneer
  • 175ml plain yoghurt
  • 700g Sharwood Jalfrezi Sauce (divided)
  • 1 tbsp lemon juice
  • 800g paneer sliced
  • 100g Sharwood’s Green Label Mango Chutney
 To serve
  • 10 mini naan breads
  • Tomato and cucumber salad
  • 10 Sharwood’s Plain Puppodums
  • 500g Sharwood’s Green Label Mango Chutney

Allergens

Please check the ingredients declaration on the products you use making this recipe.
Cereals containing gluten
Peanuts
Milk
Nuts
Sesame

Suitable for

Vegetarian

Method

For the black lentil dhal
  1. Rinse the lentils in cold water. Cover with 1.5 litres of water, bring to the boil,  and simmer for 20 minutes until tender.
  2. Heat the oil in a large pan, then add the onions and cook slowly for 10-15 mins until they are starting to caramelise. Stir in the Sharwood Tikka Masala. Drain the lentils and add to the onions. Season well, cover and cook for 30 minutes over a very low heat on the hob.
  3. Once cooked, stir in the yogurt. Garnish with coriander.
 For the Grilled Paneer 
  1. In a bowl, combine the plain yogurt with 200ml of Sharwood Jalfrezi Sauce and the lemon juice. Add the sliced paneer and marinate for 2 hours.
  2. Combine the remaining Sharwood Jalfrezi Sauce and Sharwood Mango Chutney and bring to the boil in a pan. Reduce to a simmer and cook for 5 minutes.
  3. Remove the Paneer from the marinade and cook on a griddle until golden brown either side. Serve on a bed of the sauce.
 To serve: Cook the Sharwood Poppadum’s following the on pack instructions. Dish the paneer and black lentil dhal hot in separate bowls. Serve with salad and naan, and Sharwoods Mango Chutney.
 
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