Punjabi · Lunch, Dinner

Rajma and paneer bowl

Kidney bean curry with cubes of paneer stirred through, over rice.

Calories

683 kcal

Protein

36 g

Carbs

96 g

Fat

17 g

Prep

10 min

Cook

25 min

Per serving, for one person.

• Vegetarian
• Eggetarian
• Pescatarian
• Gluten free

Contains: dairy.

Ingredients

• 180 g Kidney beans (tinned, drained)
• 70 g Low-fat paneer
• 55 g Basmati rice
• ½ onion Onion
• ¾ tomato Tomatoes
• 5 g Ginger
• 2 cloves Garlic
• 1 tsp Garam masala
• 1 tsp Cumin seeds
• ¾ tbsp Sunflower oil
• 6 g Coriander

Method

1. Cook the basmati rice and keep warm.
2. Fry the cumin, onion, ginger and garlic in the oil until browned.
3. Add the tomato and garam masala and cook down to a paste.
4. Stir in the beans with a little water and simmer 12 minutes, mashing a few against the pan.
5. Fold in the paneer, warm through, and serve over rice with coriander.

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