Rajma paneer curry with fenugreek

Easy
August 2020

Easy
August 2020

Serves 4
Hands-on time 10 min, simmering time 60 min

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.”

Nutrition: per serving

Calories: 392kcals
Fat: 22.7g (10.6g saturated)
Protein: 18.9g
Carbohydrates: 23.4g (12g sugars)
Fibre: 9.4g fibre
Salt: 1.6g

Nutrition: per serving

Calories: 392kcals
Fat: 22.7g (10.6g saturated)
Protein: 18.9g
Carbohydrates: 23.4g (12g sugars)
Fibre: 9.4g fibre
Salt: 1.6g

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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

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

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.

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.

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.

Recipe By

Chetna Makan

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