Chetna Makan’s rajma paneer curry with fenugreek
- Published: 7 Aug 20
- Updated: 25 Mar 24
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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Serves 4 -
Hands-on time 10 min, simmering time 60 min
Nutrition
- Calories
- 392kcals
- Fat
- 22.7g (10.6g saturated)
- Protein
- 18.9g
- Carbohydrates
- 23.4g (12g sugars)
- Fibre
- 9.4g fibre
- Salt
- 1.6g
delicious. tips
If, after simmering in step 2, the curry is a little thin, simmer it without the lid on for another 10 minutes or until thickened, then add the paneer.
The finished cooled dish will keep well for 4-5 days, chilled in an airtight container. Heat through and bubble for a few minutes before serving.
Dried fenugreek leaves have a pungent aroma and a bitter but addictive flavour. Buy them at large Tesco stores, theasiancookshop.co.uk and Asian supermarkets, where they may be sold as kasuri methi – or use a few chopped celery leaves.