PALAK PANEER WITH WHITE KIDNEY BEANS

Ingredients:
For the paneer
1/2 kg paneer - 2 inches thick
1 tsp coriander powder
1 tsp cumin powder
1/2 tsp aniseed (saunf) powder
1 tsp red chilly powder
2 tsp oil
salt

For the spinach
1 kg spinach
4 cloves garlic - chopped
2 tsp oil
salt
1 tsp lemon juice

For beans
1 cup raungi or small white kidney beans - (soaked and boiled)
1/2 cup onions
½ cup tomatoes
2 dry red chillies
½ tsp garam masala
1 tsp olive oil
salt

Method:
Slice the paneer vertically into 3.
Marinate the paneer with cumin powder, coriander powder, red chilli powder
,salt, saunf powder, and little oil.

Keep aside for 10 mins.
Heat a pan; add oil, onions, chillies, tomatoes.
Stir well.

Add garam masala, salt, and kidney beans. Keep aside.

Heat oil in a pan, add paneer slice one at a time and stir fry.
Repeat with all the slices and remove.

Meanwhile, saute chopped garlic in a dash of oil.
Then add washed spinach, salt and lemon juice.
Saute till spinach is cooked.

Serve on a plate with crusty paneer over cooked white beans and spinach on one side.
Add a dash of lemon juice.

Garnish with celery or coriander.
Serve.




Courtesy: Chef Aditya Bal,