Chetna Makan’s rajma paneer curry with fenugreek

Ingredients

• 2 tbsp sunflower oil
• 1 tsp cumin seeds
• 2 onions, finely chopped
• 1cm piece fresh ginger, peeled and grated
• 400g tin chopped tomatoes
• 1 tsp chilli powder
• 1 tsp ground turmeric
• 1 1⁄2 tsp garam masala
• 2 tsp ground coriander
• 1 tbsp dried fenugreek leaves (kasuri methi – see Know-how)
• 1 tsp sugar
• 1 tsp salt
• 400g tin red kidney beans, rinsed and drained
• 500ml boiling water
• 225g paneer, diced

Instructon

Step 1: 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 golden brown. Add the ginger, cook for a minute, then stir in the tomatoes. Cover and cook for 15 minutes or until the mixture is soft.

Step 2: Remove the lid. Add the spices, sugar and salt, then cook for a minute. Stir in the beans and the boiling water, then cover again and cook on a low-medium heat for 30 minutes until the beans are nice and soft. Finally, add the paneer, mix well and serve.