Mushroom and bean caldine from I Love India: Recipes and Stories from City to Coast, Morning to Midnight, and Past to Present (page 94) by Anjum Anand

  • cannellini beans
  • whole cloves
  • coriander seeds
  • garlic
  • fresh ginger
  • coconut oil
  • onions
  • tomatoes
  • turmeric
  • black peppercorns
  • cumin seeds
  • tamarind paste
  • chestnut mushrooms
  • green finger chillies
  • coconut cream

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

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

  • etcjm on September 10, 2019

    Picked this for my meat free Monday. Interesting flavour, I subbed the beans to butter beans. Don't. It needs to be a small bean. Served with cauliflower pakoras and plain rice and raita. Was substantial and tasty. Dubious instructions though so I winged it (might just be me) I would imagine leftovers would be lovely blended to a soup, very hearty.

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