As I have noted before, I normally prefer cookbooks with lots of pictures, but the little illustrations throughout this book — along with detailed descriptions preceding each section and recipe, serving suggestions and information regarding the origins and traditions of the dishes presented — more than compensate for the lack of photos.
This dish is fairly easy to make, and although you'll be hanging in the kitchen for a couple of hours, it's totally worth the time and effort and it's a great dish to serve to a small party of 8 or 10 people. Ajwain seeds and paneer cheese are easily available at any Indian or Asian grocer, but ajwain seeds can be substituted with a few extra cumin seeds and a pinch or two of dried thyme. Paneer cheese has a consistency much like tofu, only it's made from whole milk rather than bean curd, and is much tastier, rather like a firm version of cottage cheese. The dish can be made without the paneer, but it is worth looking for.
|Curried Red Kidney Beans with Paneer (Paneer Rajma)|
|Recipe by Lisa Turner|
Adapted from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking
Published on March 21, 2007
A rich, earthy and spicy red kidney bean curry served with tender pieces of fried paneer cheese
Print this recipe