Honey-Glazed Paneer Dal with Garam-Masala and mint

How to make it

1. Pat the paneer dry and season well with salt, pepper, and a little of the spice mix.
2. Heat the ghee in a deep pan over medium-high and griddle the paneer until deeply colored.
3. Add the aromatics with the tomatoes and yellow onion; cook until fragrant and just tender.
4. Deglaze with a splash of liquid, scraping up the browned bits for extra depth.