Chetna's Healthy Indian: Vegetarian by Chetna Makan

Author:Chetna Makan [Makan, Chetna]
Language: eng
Format: epub
Amazon: B07Z3DGBC6
Publisher: Octopus
Published: 2020-06-10T23:00:00+00:00

Rajma paneer

The beans in this curry add depth to the sweet and creamy paneer, making this dish a real crowd-pleaser. You could use dried red kidney beans, soaking them overnight and then boiling them before making the curry, but tinned beans and tomatoes make everything much quicker. This is great served with roti, naan, rice or pulao.

SERVES 4

2 tablespoons sunflower oil

1 teaspoon cumin seeds

2 onions, finely chopped

1cm (½ inch) fresh ginger, peeled and grated

1 x 400g (14oz) tin of chopped tomatoes

1 teaspoon chilli powder

1 teaspoon ground turmeric

1½ teaspoons garam masala

2 teaspoons ground coriander

1 tablespoon kasuri methi (dried fenugreek leaves)

1 teaspoon sugar

1 teaspoon salt

1 x 400g (14oz) tin of red kidney beans, rinsed and drained

500ml (18fl oz) boiling water

225g (8oz) paneer, diced

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 deep golden brown. Add the ginger, cook for a minute, then pour in the tomatoes. Cover and cook for 15 minutes, or until softened.

Remove the lid. Add all the spices, sugar and salt and cook for a minute. Stir in the beans and the boiling water, then cover again and cook on a low-to-medium heat for 30 minutes, until the beans are nice and soft.

Finally, add the paneer, mix well and serve.

Store for 4–5 days in an airtight container in the fridge. Heat thoroughly before serving.

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