Indian-Style Paneer & Lentil Curry

My mom discovered this recipe online and I started to make it before realizing that it was actually a horribly written recipe.  It lacked salt, the ingredient list was out of order, and the instructions were awkward.  So, I finished making it, cranky, and decided to give the recipe a makeover.  We made it again, my way, and it's a big hit here.  Leftovers are amazing too!  And you can freeze it if you need.

Indian-Style Paneer & Lentil Curry

serves at least 4

200g paneer cheese, cubed (I haven't been measuring mine but I am probably doubling the paneer)

salt, a pinch

2 white onions, diced

8 garlic cloves, minced

2 peppers (any color), diced

salt, another pinch

1 tsp ground ginger

2 tsp garam masala
1 tsp tumeric
2 tsp ground cumin
2 tsp ground coriander

salt, another pinch

250g green or red lentils

500ml vegetable stock
2-4 cups chopped tomatoes

salt, another pinch

100g kale or spinach (optional)

salt, to taste

Heat your largest saucepan or a large cast iron pot on medium with oil.  Add paneer. Salt.  Saute till browned.  Remove from the pan.

Using the same pan, saute onions with a little oil for 10 minutes over a low-medium heat till soft.  Add garlic and peppers and cook for a couple of minutes. Salt.

Add spices and a little oil.  Saute for a minute or two till fragrant. Salt.

Add tomatoes, lentils, and stock. Salt. Bring to a boil and then reduce to a simmer (if you dont have room to boil in your pan, just simmer). Cook for at least 40 mins, adding more broth or water if needed.  You're looking for a thick sauce consistency.

When your sauce is ready (taste the lentils), add the optional greens. I prefer to serve the paneer on top of the sauce instead of mixed in but you could mix in your paneer before serving.

Serve with rice and/or some sort of wrap style bread.