Rajma paneer curry with fenugreek

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. This recipe is from Chetna’s Healthy Indian: Vegetarian by Chetna Makan (Mitchell Beazley £20). https://www.waterstones.com/book/chetnas-healthy-indian-vegetarian/chetna-makan/9781784726621 You can order the hardback here.