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Print this Recipe    Kidney Beans Paneer

CURRIED KIDNEY BEANS WITH PANIR

1 c. 2 T. dried red kidney beans
3 c. chicken stock or water (I use homemade veg. stock)
1 small bay leaf
1/8 tsp. turmeric
1/8 tsp. cayenne pepper
2 tsp. butter
1 T. coriander seeds
2 tsp. cumin seeds
1/4 tsp. fennel seeds
2 T. chopped ginger
1/4 c. water
1/2 tsp. garam masala
1/2 tsp. turmeric
2 tsp. salt
2 tsp. lemon juice
oil to fry panir
panir made from 10 c. milk
2 medium size ripe tomatoes

Soak beans in 2 c. water 8-12 hours at room temperature.

Drain beans, saving liquid. Add enough stock to make 3 c.; put
this liquid and beans in a large pot. Add bay leaf, turmeric,
cayenne and butter. Bring to a boil; cover; simmer gently 1 1/2
-3 hours, or until beans are soft but not broken down.

Mash 3/4 c. cooked beans to puree. Cooking liquid should be quite
thick. If not, remove beans and cook down sauce until about 3/4
c. remains.

Combine in spice grinder: coriander, cumin, fennel, garam masala,
turmeric, salt and lemon juice; grind well; remove to a bowl. In
same grinder bowl, liquefy ginger in 1/4 c. water. Add to ground
spice mixture.

In large nonstick pan, heat vegetable oil and brown panir cubes on
all sides; transfer to a dish. Discard all but 3 T. oil and add
spice paste; stir-fry 2 min. Add tomatoes and cook about 8 min.
more or until tomatoes are reduced to a thick paste.

Add the whole cooked beans, mashed beans, panir and the 3/4 c.
cooking liquid. Reduce heat to low and simmer about 15 min. Serve
with hot pita or fresh naan.

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