Classic Punjabi-style kidney bean curry (Rajma) from Prashad at Home: Indian Cooking from Our Vegetarian Kitchen (page 60) by Kaushy Patel

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Fluffy fried fermented bread (Bathura); Boiled basmati rice (Baath); Cumin-infused rice (Jeera baath)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Yildiz100 on February 20, 2019

    Reduce salt to 3/4 tsp though a bit more may be needed if making ahead and reheating. Reduced oil to 60 ml. Was plenty. Was very good, but the garlic, which was just boiled in the tomato sauce, had that unpleasant half cooked acrid garlic taste reminiscent of dehydrated garlic (I like garlic thoroughly cooked or just raw - in between is unpleasant). Next time add garlic to the onions when they are almost done browning, then add tomatoes. Serving size is large- makes 5 cups.

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