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 oilsalt
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, sauté chopped garlic in a dash of oil. Then add washed spinach, salt and lemon juice. Sauté 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.