Cumin-infused rice (Jeera baath) from Prashad at Home: Indian Cooking from Our Vegetarian Kitchen (page 214) by Kaushy Patel

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

Accompaniments: Vine tomato satay (Tameta reveya); Shredded paneer curry (Paneer & mattar bhurgi); Classic Punjabi-style kidney bean curry (Rajma); Smoky mashed aubergine curry (Renghan bharta); Vegetable patties in coriander, garlic and tomato sauce (Vegetable kofta)

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.

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