- Red kidney beans – 1 cup
- Onion – 1 large, grated
- Tomatoes – 2 large, grated
- Whisked yoghurt – 1/2 cup
- 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
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.