The beans add a lovely depth to this creamy paneer curry.
Chetna says: “You could use dried red kidney beans, soaking them overnight, then boiling them before making the curry, but tinned beans and tomatoes make everything much quicker. This dish is great served with rotis, naan, rice or pilau rice.”
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Ingredients
- 2 tbsp sunflower oil
- 1 tsp cumin seeds
- 2 onions, finely chopped
- 1cm piece fresh ginger, peeled and grated
- 400g tin chopped tomatoes
- 1 tsp chilli powder
- 1 tsp ground turmeric
- 1 1⁄2 tsp garam masala
- 2 tsp ground coriander
- 1 tbsp dried fenugreek leaves (kasuri methi – see Know-how)
- 1 tsp sugar
- 1 tsp salt
- 400g tin red kidney beans, rinsed and drained
- 500ml boiling water
- 225g paneer, diced
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Method
- Heat the oil in a pan and add the cumin seeds. Once they start to sizzle, add the onions and cook on a medium heat for 15 minutes or until golden brown. Add the ginger, cook for a minute, then stir in the tomatoes. Cover and cook for 15 minutes or until the mixture is soft.
- Remove the lid. Add the spices, sugar and salt, then cook for a minute. Stir in the beans and the boiling water, then cover again and cook on a low-medium heat for 30 minutes until the beans are nice and soft. Finally, add the paneer, mix well and serve.
This recipe is from Chetna’s Healthy Indian: Vegetarian by Chetna Makan
(Mitchell Beazley £20). You can order the hardback here.
Nutrition
- 392kcals Calories
- 22.7g (10.6g saturated) Fat
- 18.9g Protein
- 23.4g (12g sugars) Carbs
- 9.4g fibre Fibre
- 1.6g Salt
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