Kidney Beans in a Slowly Simmered Tomato Sauce with Shredded Paneer

Categories: Grains/Peas, Gravy

Ingredients

• 2 tablespoons of ghee or a mixture of butter and oil
• 3 black cardamom pods
• 1 6-inch cinnamon stick, broken in half
• 3 bay leaves
• 1 small onion, chopped
• 2 inch piece of fresh ginger, finely chopped or shredded
• 2 large cloves of garlic, minced
• 3 hot green chilies, finely chopped
• 1 5.5 ounce can of tomato paste
• 1 tablespoon of paprika
• 2 teaspoons of sea salt
• 2 teaspoons of ground coriander
• 1 1/2 teaspoons of ground cumin
• 1/2 teaspoon of cayenne
• 1/2 teaspoon of turmeric
• 3 cups of cooked kidney beans
• 1/2 cup of heavy cream
• 1/2 teaspoon of garam masala
• 1/2 - 2/3 cup of shredded paneer cheese
• 2 tablespoons of fresh cilantro, chopped
• small handful of dry curry leaves

Directions

1. Heat the ghee (or butter and oil) in a large pot over medium heat. When hot, add the cardamom pods, cinnamon sticks and bay leaves to the pot and cook for 15 seconds. Add the onion and stir and fry for a few minutes. Now add the garlic, hot chilies and ginger and stir and fry for another minute or so.

2. Heat the ghee (or butter and oil) in a large pot over medium heat. When hot, add the cardamom pods, cinnamon sticks and bay leaves to the pot and cook for 15 seconds. Add the onion and stir and fry for a few minutes. Now add the garlic, hot chilies and ginger and stir and fry for another minute or so.

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