Curried Red Kidney Beans with Paneer Cheese

The following Indian equivalent of Mexican chili is adapted from "Lord Krishna's Cuisine: The Art of Vegetarian Cooking" by Yamuna Devi. This extensive cookbook was my very first introduction to Indian cooking, and I highly recommend it to both novice and veteran cooks alike. A few of my dinner guests have purchased the book after tasting some of my creations inspired by the delicious recipes contained within. I frequently refer to it as the bible of Indian cooking, as the recipes are easy to follow, though they vary in complexity, and a wide variety of traditional Indian dishes are presented. The book is nearly 800 pages, and includes recipes for beans and legumes, grain, breads, vegetables, cheese, chutneys and sauces, snacks and sweets, and beverages, in addition to a very helpful glossary of terms and definitions.


As I have already noted here, normally I prefer cookbooks with lots of pictures, but the little illustrations throughout the book, along with the detailed descriptions preceding each section and recipe, complete with serving suggestions and information regarding the origins and traditions of the dishes presented, more than compensate for the lack of food photography.

This dish is fairly easy to make, though you'll be hanging in the kitchen for a couple of hours and it's totally worth the time and effort. Serves approximately 6-8 people. If you don't have ajwain seeds on hand, add a little extra cumin, with a small dash of thyme. Paneer cheese has a consistency much like tofu, only it's made from whole milk, rather than bean curd, and much tastier, rather like a firm version of cottage cheese. Paneer is available at Indian grocery stores, and if you can't readily procure it, you can make your own (recipe coming once I actually make my own.) The dish can also be made without the paneer.

RAJMA

For the Beans:

2 1/4 cups of dried red kidney beans
6 cups of water
1 bay leaf
2/3 teaspoon of turmeric
1/2 teaspoon of cayenne pepper
1/2 teaspoon paprika
1 tablespoon of butter or ghee

Remaining ingredients:

3 tablespoons of coriander seeds
1 tablespoon of cumin seeds
1/2 teaspoon of fennel seeds
1/2 teaspoon of ajwain seeds
3 tablespoons of shredded or finely chopped fresh ginger (or 2-3 teaspoons of dried ginger)
1/2 cup of water
2 teaspoons of garam masala
1 teaspoon of turmeric
1 tablespoon of sea salt
2 tablespoons of fresh lemon or lime juice
4 tablespoons of ghee, or a mixture of butter and oil
8-12 ounces (or 200 - 300 grams) of fresh paneer cheese, cut into 1/2 inch cubes, or use pre-fried paneer cubes
4 medium-sized firm ripe tomatoes, finely diced
1/2 cup of chopped fresh parsley

1. Soak the kidney beans in 4 cups of water for at least 8 hours or overnight at room temperature.

2. Drain the beans in a colander, collecting the soaking water in a bowl. Add enough cold water to make 6 cups and put it, along with the beans and the other ingredients for the cooking the beans in a large pot. Bring the beans to a boil, cover and gently simmer over low heat for 1 - 2 hours, or until the beans are soft and tender but not broken down.

3. Mash 3/4 cups of the cooked beans to a puree. The cooking liquid should be quite thick, but if not, ladle out the cooked beans with a slotted spoon and transfer them to a bowl. Gently boil the sauce until it is reduced to about 1 1/2 cups. Remove from the stove and set aside.

4. Combine the coriander seeds, cumin seeds, fennel seeds and ajwain seeds in an electric coffee mill and reduce to a powder. Transfer to a small bowl.

5. Place the ginger and 1/2 cup of water in a blender, cover and blend on high speed until the mixture is a smooth liquid. Pour it into the powdered spices and add the garam masala, turmeric, salt and lemon or lime juice, then stir. The mixture should have the consistency of a thin cream. Add a bit more water if it is too thick.

6. If you are using fresh un-fried panir, heat the oil in a large frying pan or wok over medium heat. When it is hot, add the cheese cubes and stir-fry for about 5 - 8 minutes, constantly turning the cubes to brown them evenly on all sides. As they turn crisp and golden, remove them with a slotted spoon and transfer them to a dish.

If you are using pre-fried cheese cubes, there is of course no reason to fry them twice. Instead, heat the oil in the pan and pour in the spice paste. Stir-fry for about 2 minutes. Stir in the tomatoes and cook for about 8 minutes or until the tomatoes are reduced to a thick paste.

7. Add the whole cooked beans, mashed beans, fried cheese cubes and 1 1/2 cups of the cooking liquid. Reduce the heat to low and simmer for about 15 minutes.

Serve with a mellow Indian rice, like Simple Pulao Rice.