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 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

Method

 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.