PREPARATION

1. In a bowl, add 250 grams kidney beans, 500 milliliters water and soak for overnight.
2. Take a pressure cooker, add the soaked kidney beans, 650 milliliters water, 1 teaspoon salt and cover it with lid.
3. Cook till you hear 5 whistles.
4. Remove it from heat.
5. Heat 2 tablespoons oil in a pan, add 350 grams paneer cubes and cook until it turns golden brown in color from all sides.
6. Remove it from heat and drain it on an absorbent paper.
7. Keep aside.
8. Heat 2 tablespoons oil in a heavy skillet, add 1 teaspoon cumin, 1 inch cinnamon stick, 1 tablespoon ginger garlic paste and stir for 1 - 2 minutes.
9. Then, add 200 grams onions and fry till translucent.
10. Now, add 2 teaspoons green chili, 300 grams tomato and saute until it turns soft and pulpy.
11. Cook for 3 - 5 minutes on medium heat.
12. Add 1 teaspoon salt, 1 teaspoon red chili and mix it well.
13. Add 1/2 teaspoon turmeric and mix it again.
14. Cook for another 3 - 5 minutes on medium heat.
15. Then, add 1 teaspoon coriander powder, 1 teaspoon garam masala and mix it well.
16. Transfer this mixture into a blender and blend it into a smooth puree.
17. Transfer this puree into a another heavy skillet and give it a nice stir.
18. Now, add 250 grams boiled kidney beans and mix it well.
19. Bring it to a boil.
20. Add the fried paneer cubes in it and mix it well.
21. Cook for 5 - 7 minutes on medium heat.
22. Remove it form heat.
23. Garnish with coriander.
24. Serve hot with roti or naan.

Handi Paneer

Servings - 2 - 3

INGREDIENTS
Oil - 20 milliliters
Paneer - 180 grams
Oil - 30 milliliters
Bay leaf - 1
Ginger paste - 1 teaspoon
Green chili - 1 tablespoon
Onions - 170 grams
Tomato Puree - 100 grams
Yogurt - 125 grams
Turmeric - 1/4 teaspoon
Salt - 1 teaspoon
Red chili - 1/2 teaspoon
Water - 250 milliliters
Garam masala - 1/2 teaspoon
Coriander - 2 tablespoons