Red Kidney Beans with Paneer
Ingredients Red kidney beans - 1 cup Onion grated -1 large Tomatoes grated - 2 large Whisked yoghurt - 1/2 cupl Black cardamom - 2 Fresh green ...
Red kidney beans - 1 cup
Onion grated -1 large
Tomatoes grated - 2 large
Whisked yoghurt - 1/2 cupl Black cardamom - 2
Fresh green chilles - 2
Red chilli powder -1tsp
Turmeric powder - 1 pinch
Ghee - 5 tbsp
Fennel seed powder - 1 tsp
Coriander powder - 1 tsp
Ajwain - 1 tbsp lightly broiled and powdered
Paneer - 300 grams, cut in 6 large pieces
Salt to taste
Soak red kidney beans overnight and pressure cook with salt, black cardamom and four cups of water.
Then remove the beans from water and mash half the quantity with a ladle.
Heat ghee in a pan.
Fry the paneer pieces till they turn golden. Remove.
In the same ghee add onion and sauté till it turns pink. Add tomatoes and sauté.
Lower heat and add red chili, fennel, turmeric, corriander and ajwain powder.
Add green chillies
Fry till the masala dries up.
Add curd and again sauté till ghee leaves the sides of the pan.
Add the boiled red kidney beans and stir well to mix with the masala. Sauté on high heat for three minutes.
Add red kidney beans stock and simmer at low heat.
After 10 minutes add the fried paneer pcs and simmer till you get a curry consistency.