Delicious Magazine
Chetna Makan’s Rajma Paneer Curry With Fenugreek
Author:Chetna Makan
15 Ingredients
1 hour 10 mins
The beans add a lovely depth to this creamy paneer curry. Chetna says: “You could use dried red kidney beans, soaking them overnight, then boiling them before making the curry, but tinned beans and tomatoes make everything much quicker. This dish is great served with rotis, naan, rice or pilau rice.”
Serves
1
Serves
1
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