This is a high protein dish. Not, however, that your protein intake should be something you worry about too much as a vegetarian, unless you are into bodybuilding. People, usually worried parents or meat-eaters who are into hassling your head, often make a lot of fuss about this but it's simply not true that there is any danger of protein deficiency if you follow a reasonably balanced vegetarian diet. This is especially true if you eat milk products, though vegans may have to be a bit more careful about making sure they are eating a wide range of vegetable products. Whatever you do, don't get fanatical about soy products and protein supplements. There's a good chance you'll eventually give up being veggie.
If you read the promotional material which accompanies soy-protein products and other stuff from the 'health shop', you might get a bit scared that you're missing something if you don't eat them. Relax. Remember that what you are reading is essentially designed to sell the products. In other words, it's advertising and, although such information might not necessarily be false, you certainly shouldn't believe that it's true simply because it says so.
So, more importantly, beans paneer is yummy scrummy delicious. Now, there's a good reason for making it.
Ingredients
3-400g cooked red kidney beans
200g paneer
1 onion
2 tomatoes
2 cloves of garlic
half a teaspoon each of ground cumin and red chilli
1 tsp. ground coriander
Salt
A pinch of dried methi leaves
Oil for frying
Fry the paneer until it begins to go golden brown. Remove it from the pan and leave it on a plate while you deal with the rest of the ingredients. Fry the onion until it is beginning to brown then add the garlic, crushed or chopped, and the cumin, chilli and coriander. After a few minutes add the chopped tomato, the fried paneer, the beans and some salt. Add some hot water from the kettle to just cover the ingredients. Cover the pan and simmer for about twenty minutes. Sprinkle on the methi 3 or 4 minutes before serving.