Curried red kidney beans with panir cheese (Rajma) from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking: More Than 500 Recipes from India's Greatest Culinary Tradition (page 77) by Yamuna Devi

  • fresh ginger
  • parsley
  • Show all ingredients...

  • EYB Comments

    Can substitute peanut oil or butter for ghee, paprika for ground cayenne pepper, and coriander leaves for parsley. Dried kidney beans must soak in water 8 hours to overnight.

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

Accompaniments: Deep-fried whole wheat bread (Poori); Deep-fried seasoned whole wheat bread (Masala poori)

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

  • Eat Your Books

    Can substitute peanut oil or butter for ghee, paprika for ground cayenne pepper, and coriander leaves for parsley. Dried kidney beans must soak in water 8 hours to overnight.

  • jenburkholder on January 06, 2021

    Good - the cheese is an interesting addition to a straightforward curry. The fresh spices are nicely flavorful. This makes A LOT, though. I cut down the amount.

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