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.