Indian: Kidney Beans Paneer by Recipe Cottage

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	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.