Curried Red Kidney Beans with Paneer (Paneer Rajma)

One of my all time favorite dishes, especially enjoyable during the winter months, is rajma, a robust north Indian classic featuring plump red kidney beans in a thick and spicy tomato gravy. Just as there are countless ways to prepare Mexican-inspired chili stews ever so popular in the Western world, there are likewise many variations on the rajma theme.

This particular version elevates the rajma experience a level as it incorporates succulent cubes of paneer cheese into the mix making for a substantially more filling dish that is especially unique and satisfying. In addition to adding texture, paneer acts as a vehicle for the aromatic spices, further enhancing the dining experience.

Consider serving this when cooking for a larger crowd. It's always been a popular dish with my family and friends and is ideally complete when served with Indian flatbreads, vegetable sides and rice.

The recipe I present here is inspired by Lord Krishna's Cuisine 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. I've gifted it and recommended the book on more than a few occasions and 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. With nearly 800 pages, 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 are offered up.

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

Notes: Ajwain seeds and paneer cheese are easily available at any Indian or Asian grocer, but ajwain seeds can be substituted with a few extra cumin seeds and a pinch or two of dried thyme. Paneer cheese has a consistency much like tofu, only it's made from whole milk rather than bean curd, and is much tastier, rather like a firm version of cottage cheese. If you can't find paneer, consider making it yourself. The dish can be made without the paneer, though its presence is highly recommended.

Precisely because this is one of my favorite recipes, I am updating this post with some new photos and slight revisions.

Curried Red Kidney Beans with Paneer (Paneer Rajma)

Recipe by Lisa Turner Adapted from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking Cuisine: Indian Originally published on March 21, 2007 A rich, earthy and spicy red kidney bean curry served with tender pieces of fried paneer cheese Print this recipe Ingredients: 2 1/4 cups dried red kidney beans 6 cups water 1 bay leaf 2/3 teaspoon turmeric 1/2 teaspoon cayenne 1/2 teaspoon paprika 1 tablespoon ghee or butter   3 tablespoons coriander seeds 1 tablespoon cumin seeds 1/2 teaspoon fennel seeds 1/2 teaspoon ajwain seeds 2-inch piece fresh ginger, shredded or minced 2 - 3 fresh chilies, seeded and chopped 1/2 cup water 2 teaspoons garam masala 1 teaspoon turmeric 1/4 teaspoon asafetida (optional) 1 tablespoon sea salt 2 tablespoons fresh lemon or lime juice 4 tablespoons ghee or a mixture of butter and oil 8 to 12 oz (200 to 300 g) paneer cheese, cut into 1/2-inch cubes 4 medium firm ripe tomatoes, diced 1/2 cup fresh parsley, chopped Instructions: Rinse the kidney beans and soak overnight in several inches of water with a little yogurt whey or lemon juice added. Drain and rinse, then transfer to a large saucepan and cover with 6 cups of fresh water. Add the bay leaf, turmeric, cayenne, paprika and ghee or butter. Bring to a boil, reduce heat to low, cover, and simmer for 1 to 1 1/2 hours or until the beans are tender. Remove the cooked beans from the cooking liquid with a slotted spoon, roughly mash about 3/4 cup of the beans with the back of a fork and set aside. Continue to gently simmer the broth until quite thick, until reduced to about 1 1/2 cups. Remove from heat, discard the bay leaf, and set aside. Meanwhile, combine the coriander seeds, cumin seeds, fennel seeds and ajwain seeds in a spice or coffee grinder and reduce to a powder. Transfer to a small bowl. Place the ginger, chilies and 1/2 cup of water in a blender or food processor and process until smooth. Stir in the powdered spices and add the garam masala, turmeric, asafetida, salt and lemon or lime juice. The mixture should have the consistency of a thin cream. Add a little more water if it is too thick. If using fresh paneer, heat the ghee or butter and oil mixture in a large frying pan or wok over medium heat. When hot, add the paneer and stir for 5 to 8 minutes, constantly turning the cubes to brown them evenly on all sides. As they turn golden, remove them with a slotted spoon and transfer them to a dish lined with kitchen towel. (If using pre-fried paneer there is no reason to fry them twice.) Add the ginger and spice paste to the pan and stir for 2 minutes. Stir in the tomatoes and cook for 8 minutes or until the tomatoes are reduced to a thick paste. Pour the tomato mixture into the reduced broth, add the cooked beans, mashed beans, fried cheese cubes and stir well to combine. Gently simmer over low heat for 15 minutes to heat throughout. Serve hot, garnished with fresh parsley, alongside some cooked rice such as Cracked Black Pepper Rice or Yellow Rice with Fried Cashews. Makes 8 to 10 servings

Other rajma recipes to try:
Classic Kidney Bean Curry
Potato and Mint Rajma
Spicy Kidney Beans in a Tomato and Yogurt Sauce

Miso Noodle Soup with Mixed Vegetables and Paneer

Asian and Indian flavors come together here for one nourishing and stunning bowl of soup. White shiro miso nestles up with tender plump golden brown cubes of fried paneer cheese and loads of vegetables — snap peas, mushrooms, bean sprouts, red pepper, corn and kale. To fill it out even further, rice noodles make an appearance for an extra creamy bowl of bliss. My husband asked if I used coconut milk here, but it wasn't even necessary, as much as I adore adding coconut to soups and grains.

Miso adds a uniquely earthy and salty flavor to soup stocks, and it's an easy way to add plenty of protein to your soups as well. This is also a great soup for using just about any combination of vegetables you might have on hand.

Notes: I used two ears of fresh corn for this recipe. I roasted the corn in their husks directly on the middle oven rack for 30 minutes at 375°. When cool, remove the husks and shave the corn off the cob with a sharp knife. Roasting the corn helps bring out its natural sweetness. Frozen corn can also be used here — simply thaw it before adding it to the soup.

If you want to keep it vegan, fried tofu could be used in place of the paneer.

Miso Noodle Soup with Mixed Vegetables and Paneer

Recipe by Lisa Turner Cuisine: Asian Published on October 20, 2014 Creamy, flavorful miso noodle soup loaded with nourishing vegetables and fried pieces of paneer cheese Print this recipe Ingredients: 5 tablespoons sesame oil 12 oz (350 g) paneer cheese, cut into cubes 3 scallions, white parts, sliced 1-inch piece ginger, minced 1 large clove garlic, minced 2 red chilies, seeded and minced 1/2 oz (14 g) dried mixed mushrooms 4 tablespoons white (shiro) miso 3 1/2 tablespoons tamari (soy) sauce 5 to 6 cups vegetable stock or water a few handfuls of snap peas, trimmed and halved 4 button mushrooms, chopped a few handfuls of bean sprouts 1 red bell pepper, seeded and chopped 2 ears corn, roasted (1 1/2 cups frozen and defrosted) 2 cups fresh kale, trimmed and chopped 1 1 /2 cups dried rice noodles Instructions: Heat 3 tablespoons of the oil in a large non-stick frying pan over medium heat. When hot, add the paneer cubes and fry, turning occasionally, until browned on both sides. Remove and transfer to a plate lined with paper towel to soak up any excess oil. Meanwhile, soak the dried mushrooms in 2 cups of hot water for 30 minutes. Drain, reserving the soaking water. Roughly chop the mushrooms and stir the miso and tamari into the soaking water. Heat the remaining 2 tablespoons of oil in a large saucepan over medium heat. When hot, add the scallions, ginger and garlic, and stir for a few minutes to soften. Add the chilies and fry for another minute. Now pour in the miso mixture and vegetable stock or water and bring to a boil. Stir in the peas, fresh and dried mushrooms, bean sprouts, red pepper and corn. Add the kale a few handfuls at a time until it begins to wilt. Stir in the rice noodles and cook, stirring often, until the noodles are tender. Stir in the paneer cubes, reduce the heat and simmer for a few minutes longer. Serve hot. Drizzle some hot sauce or sriracha over each serving if desired. Makes 6 servings

This is my contribution to No Croutons Required, a monthly event alternately hosted by Jacqueline and myself. Jac is hosting this month.

Other miso based soups to enjoy from Lisa's Kitchen:
Miso Soup with Wild Mushrooms
Mushroom, Miso and Seaweed Soup
Miso Vegetable Soup

On the top of the reading stack: My Past and Thoughts - The Memoirs of Alexander Herzen

Audio Accompaniment: morning silence, while it lasts

Chickpea and Paneer Tomato Curry

I've often thought of adopting a vegan diet, but there are just a few things that I would sorely miss and paneer cheese is surely on the top of that list. Here luscious cubes of tender paneer and plump buttery chickpeas are spiced and cozied up with tomatoes and herbs. The gravy really brings out the goodness of the essential ingredients in this satisfying dish. Paneer always pairs so well with any number of legumes, and we must not forget the spice.

It doesn't get much better than this.

Chickpea and Paneer Tomato Curry

Recipe by Lisa Turner Cuisine: Indian Published on August 25, 2014 Plump buttery yellow chickpeas and tender pieces of paneer cheese simmered in a bold and zesty Indian spiced tomato sauce Print this recipe Ingredients: 2/3 cup dried chickpeas (2 cups cooked) 2 tablespoons coconut oil or other oil 1 teaspoon brown mustard seeds 1 teaspoon cumin seeds 1 medium onion, diced 1 clove garlic, minced 1-inch piece fresh ginger, grated or minced 2 to 3 green or red chilies, seeded and finely chopped 1 to 2 tablespoons curry powder 2 teaspoons garam masala 1 teaspoon ground cumin 1/2 teaspoon turmeric 1/2 teaspoon amchoor powder (optional) 1/2 teaspoon paprika 1/4 teaspoon ground cinnamon 1/4 teaspoon asafetida (optional) 2 large tomatoes, diced 2 1/2 cups vegetable stock or water, or as needed 14 oz (400 g) paneer cheese, cut into cubes juice from 1 lime or small lemon (2 tablespoons) 1 1/2 to 2 teaspoons sea salt, or to taste 2 tablespoons fresh mint, chopped (or 2 teaspoons dried) 1/4 cup fresh chopped cilantro or parsley Instructions: Rinse the chickpeas and soak for 8 hours or overnight in several inches of water. Drain and rinse, then transfer to a medium saucepan and cover with several inches of fresh water. Bring to a boil, reduce heat to low, cover, and simmer for 1 to 1 1/2 hours or until tender. Drain and set aside. Heat the oil in a large saucepan over medium heat. When hot, add the mustard seeds and cumin seeds and stir for 30 to 60 seconds until the mustard seeds turn grey and begin to splutter and pop. Immediately add the onion and sauté until softened — about 5 minutes. Stir in the garlic, ginger and chilies, and continue to stir for another few minutes. Now stir in the spices and stir for 1 minute. Add the tomato and simmer, stirring often, until the tomatoes begin to thicken — about 10 minutes. Pour in the stock or water and stir in the chickpeas. Simmer for 15 minutes. Now add the paneer cheese and simmer for another 15 minutes, gently stirring occasionally. Add more water if necessary. Stir in the lime or lemon juice and salt and simmer for another few minutes. Stir in the herbs and serve hot. Makes 6 servings

This is my contribution to My Legume Love Affair, a monthly event started by lovely Susan of The Well Seasoned Cook, now administered by me and kindly hosted this month by Deepali of Lemon in Ginger.

Other dishes featuring paneer from Lisa's Vegetarian Kitchen to try:
Aloo Palak Paneer Pie
Paneer Cheese in an Aromatic Cashew Coconut Gravy (Paneer Korma)
Paneer Tikka Pizza on Naan Bread
Mung Bean Paneer

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Audio Accompaniment: Nicolas Bacher

Paneer Cheese in an Aromatic Cashew Coconut Gravy (Paneer Korma)

Paneer cheese has a mild flavor and a soft texture with a high melting point, making it the perfect vehicle to capture and carry spices and seasonings. Chunks of paneer cheese adds character and substance to curries, and this one was no exception. Following along with my obsession with all things coconut lately, I couldn't resist raiding a block of paneer cheese from my stock in the freezer and giving it the coconut treatment.

Here the multitude of vibrant spices is nicely tempered and somewhat muted by nutty cashews, soothing coconut and luscious cheese. The paneer is gently simmered in an aromatic cashew and tomato gravy with coconut milk with some extra creaminess from rich Greek yogurt added near the end of the cooking time. The play of taste sensations is one you won't soon forget, and your kitchen will smell heavenly hours after dinner has been enjoyed.

Don't let the rather long list of ingredients intimidate you. Really, it is a straightforward dish to prepare with minimal preparation.

Paneer Cheese in an Aromatic Cashew Coconut Gravy (Paneer Korma)

Recipe by Lisa Turner Cuisine: Indian Published on June 2, 2014 Plump green peas and tender pieces of paneer cheese simmered in a fragrant and delicious spiced cashew, tomato and coconut sauce Print this recipe Cashew paste: 1 small red onion, chopped 2 large cloves garlic, chopped 1 1/2 inch fresh ginger, chopped 2 to 3 fresh red or green chilies, seeded and chopped 1 teaspoon poppy seeds 12 raw cashews, chopped 1/4 cup dried unsweetened grated coconut Other ingredients: 2 tablespoons sesame oil or other oil 2 green cardamom pods, lightly crushed 2 black cardamom pods, lightly crushed 1-inch cinnamon stick 1 teaspoon cumin seeds 4 whole cloves small handful of dried curry leaves, crumbled 1 tablespoon dried fenugreek (methi) leaves 2 teaspoons ground coriander 1 teaspoon Kashmiri or other chili powder 1 teaspoon garam masala 1/4 teaspoon ground mace or nutmeg a few pinches of saffron threads pinch of asafetida (optional) 3 medium tomatoes, chopped and puréed 3/4 cup coconut milk 1 1/2 teaspoons sea salt, or to taste 14 oz (400 g) paneer cheese, cubed 1 cup green peas, fresh or frozen and defrosted 1/4 cup plain whole fat yogurt, whisked 1/4 cup fresh parsley, chopped fresh cracked black pepper to taste Instructions: In a blender or food processor, process the onion, garlic, ginger, chilies, poppy seeds, cashews and grated coconut into a paste. Add a few teaspoons of water if needed to get the process going. Transfer to a small bowl and set aside. Heat the oil in a large saucepan over medium heat. When hot, add the cardamom pods, cinnamon stick, cumin seeds, cloves, curry leaves and fenugreek leaves. Stir for a few minutes until fragrant. Stir in ground corianer, chili powder, garam masala, mace or nutmeg, saffron and asafetida if using, and stir for another minute. Now add the cashew paste to the pan and stir for 8 to 10 minutes to brown the mixture. Add the puréed tomatoes and simmer, stirring often, until thickened — about 5 minutes. Now stir in the coconut milk and salt, and simmer for another few minutes. Stir in the paneer cheese cubes and green peas, cover the pan, and gently simmer until the peas are cooked and the flavors are blended — about another 10 to 12 minutes. Stir often, adding a little water if the sauce is too thick. Stir in the yogurt and fresh parsley and let simmer for another few minutes. Test for seasoning and sprinkle in a bit more garam masala if desired. Garnish generously with fresh cracked black pepper. Makes 4 to 6 servings

More satisfying paneer creations to stimulate the appetite:
Paneer Mushroom Masala
Paneer Tomato Curry with Indian and Thai Flavors
Asparagus with Shredded Paneer and Tomato
Butter Paneer Masala

On the top of the reading stack: Dead Souls by Gogol

Audio Accompaniment: Nicolas Bacher