A simple curry dish, full of flavour
A delicious combination of red kidney beans, paneer and spices, this curry dish makes for a great dinner and doesn’t take too long to put together
Servings
4
Prep time:
10min + overnight
Cook time:
65min
Difficulty:
Easy
Ingredients
- 1 pack of paneer (around 250g)
- 500g dried red kidney beans
- 2 cups basmati rice
- 2tbsp vegetable oil
- 1 white onion
- 1 thumb of ginger
- 1 can chopped tomatoes (400g)
- 1tbsp ground cumin
- 1tbsp ground coriander
- 1tbsp fenugreek
- 1/2tbsp garlic power
- 1/2tbsp garam masala
- 1/2 red chili pepper
- salt and pepper to taste
We served this with some plain basmati rice as a main dish, but you can also serve this alongside other Indian dishes, such as Saag Paneer,or mixed vegetable Jalfrezi.
We used dried kidney beans- but you can also use canned kidney beans and save quite a bit of time on soaking the beans.
Step by Step Instructions
Step 1
First, if using dried kidney beans, soak these in cold water overnight. For each cup of beans, add 4 cups of water for soaking and make sure your bowl is big enough as the beans will expand.
Step 2
Once the beans have soaked overnight, discard the water, and rinse well. Next, place into a saucepan with cold water and bring to a boil. Cook for 10 minutes, then turn down the heat and simmer for another 25 minutes.
Step 3
Meanwhile, cut the paneer into bite-sized cubes. Heat a frying pan, and add 1tbsp of the vegetable oil. Cook the paneer cubes for around 5 minutes on medium-high heat, turning occasionally to ensure they cook on all six sides. Once slightly golden, remove from the pan and place on a plate lined with a paper towel.
Step 4
Next, dice the onion, and roughly chop the ginger and chili. Set aside. Into the same pan, add the remaining vegetable oil, then once heated, add the diced onion and cook for around 5 minutes on medium heat.
Step 5
Add the chopped ginger, chili and the garlic powder to the pan, stir and cook for a further 3 minutes. Then, add the garam masala, coriander and cumin. Mix well, and cook for another 3 minutes to release the flavours.
Step 6
Add the fenugreek leaves to the pan, stir and cook for a few more minutes.
Step 7
Add the chopped tomatoes to the pan, then add the cooked kidney beans, or canned beans if using instead of dried beans. Stir carefully, then cook for 5 minutes.
Meanwhile, cook the rice as per packet instructions.
Step 8
Add the cooked paneer to the pan, add salt and pepper to taste, mix and cook for a final 5 minutes.
Step 9
Finally, the dish is now ready to plate. Serve alongside cooked rice.
Enjoy!
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