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

►

Kidney Bean Casserole with Mushrooms and Spicy Tempeh Strips

Hearty and simple fare, baked beans have kept Canadian families going through harsh winters for generations. Originally little more than large pots of navy beans cooked for hours with nothing but salt, pork and molasses, the modern vegetarian or vegan has plenty of ingredients at her disposal to remove the meat and add flavor while keeping all of its robust and filling nourishment.

Baked in a rich spiced tamari, tomato and mushroom sauce with strips of marinated and fried tempeh, this delicious and flavorful red kidney bean casserole is definitely robust and meaty enough to fill the bellies of anyone, and it is entirely vegan too. Serve with rice or bread and vegetables, and no one will be leaving the table hungry.

If using a 12 ounce package of tempeh, you likely won't need all of it for the casserole, but that is fine because any of the remaining marinated and fried strips make for a delicious snack on their own.

Kidney Bean Casserole with Mushrooms and Spicy Tempeh Strips

Recipe by Lisa Turner Published on January 17, 2014 Rich, robust and hearty vegan red kidney bean and marinated tempeh casserole with mushrooms and a thick tomato sauce Print this recipe Ingredients: 1 cup dried red kidney beans Tempeh strips: 8 to 12 oz (225 to 340 g) tempeh, cut into thin strips 2 tablespoons olive oil 3 tablespoons tamari (soy) sauce 1 to 2 teaspoons chili or chipotle powder 1 1/2 teaspoons sea salt 1/4 cup sesame oil Casserole: 2 tablespoons olive oil 1 onion, chopped 2 cloves garlic, minced 2 or 3 fresh chilies or jalapeños, seeded and finely chopped 1 teaspoon ground cumin 1 teaspoon chili powder 1/2 teaspoon cayenne 10 to 12 button mushrooms, rinsed and sliced 2 teaspoons tamari (soy) sauce 1 cup red wine 1 tomato, finely chopped 5 1/2 oz (150 mL) can tomato paste 1 1/2 teaspoons honey or maple syrup 1 teaspoon sea salt, or to taste fresh cracked black pepper to taste Instructions: Rinse the kidney beans and soak for 8 hours or overnight covered 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 medium-low, cover, and simmer for 1 hour or until the beans are tender. Drain, reserving the cooking liquid, and set aside. Meanwhile, marinate the tempeh. In a small bowl, whisk together the olive oil and tamari. Transfer the tempeh strips to a large shallow pan and pour the olive oil and tamari mixture on top. Toss well to coat, sprinkle with chili or chipotle powder and salt, toss again, and let sit for 30 minutes, turning occasionally. Heat the sesame oil over medium-high heat in a large frying pan. When hot, add the marinated tempeh strips and fry until they are nicely browned on both sides, turning every few minutes. This should take about 10 to 15 minutes. Drain on paper towels and set aside. Lightly grease a casserole dish and preheat the oven to 350° In a large heavy-bottomed frying pan, heat the olive oil over medium heat. When hot, add the onions to the pan and stir for 3 to 4 minutes or until they begin to soften. Add the garlic and chilies to the pan and stir for another few minutes. Stir in the spices, increase the heat slightly, and add the mushrooms. Stir for 6 to 8 minutes or until they begin to release their juices. Now add the tamari, wine and tomato. Cook for another few minutes. Transfer the mixture to the casserole dish, along with the cooked beans, tomato paste, honey or maple syrup, salt and black pepper to taste. Stir well to combine. Now add the tempeh strips, stir slightly, add a few scoops of the reserved bean cooking liquid. Bake uncovered for 45 to 60 minutes or until the tomato sauce is thickened. Remove from heat and let stand for 5 to 10 minutes. Serve with some crusty bread or fresh cooked brown rice for a complete meal. Makes 8 to 10 servings

More baked legume dishes from Lisa's Vegetarian Kitchen:
Nigerian Baked Beans
Baked Gigantes Beans in Tomato Sauce
Baked Cheese and Tortilla Pie with Jalapeños, Corn and Pinto Beans
Cornmeal Crusted Chili

On the top of the reading stack: Various piles waiting for my attention.

Audio Accompaniment: Aes Dana - Pollen

►

Thai-Inspired Sweet Potato Kidney Bean Soup

Canadian winters are difficult to endure, especially ones like the current harsh winter. Heavy snow fall, ice storms and long periods of extremely cold temperatures have persisted into January throughout North America. Already I am tired of it and long for sunshine and sandals. I warm up and take comfort with a bowl of soup. This hearty soup, or stew if you please, combines the goodness of sweet potatoes and earthy, robust kidney beans, all simmered in a Thai-inspired broth.

The lemongrass and galangal are I think rather essential in this dish for a more authentic Thai taste, so if you are fortunate enough to live near an Asian market, do take the little extra time to seek them out. The homemade Thai red curry paste is also not to be missed — it's easy to make, completely vegetarian, and bursting with fresh flavor. You can make up a small batch and keep it in the fridge for a good few weeks or longer in a tightly sealed glass jar.

Thai-Inspired Sweet Potato Kidney Bean Soup

Recipe by Lisa Turner Adapted from The Great Vegan Bean Book: More than 100 Delicious Plant-Based Dishes Packed with the Kindest Protein in Town! - Includes Soy-Free and Gluten-Free Recipes! Cuisine: Thai Published on January 8, 2014 Wonderfully fragrant and colorful Thai-seasoned sweet potato and kidney bean soup Print this recipe Ingredients: 1 cup dried red kidney beans (3 cups cooked or 2 14 oz cans) 1/2 oz (14 g) dried mixed wild mushrooms 13 1/2 oz (400 mL) can coconut milk 2 cups water 2 shallots, finely chopped 1 clove garlic, crushed 2 lemongrass stalks, trimmed, cut into quarters and crushed with a knife 1-inch piece fresh galangal or ginger, grated or minced 2 tablespoons Thai red curry paste, or to taste 1 large sweet potato, peeled and cubed 1 to 2 hot green chilies or jalapeños, seeded and finely chopped 1/2 teaspoon paprika 1/2 teaspoon ground coriander 1/4 teaspoon cayenne 1 1/2 teaspoons sea salt, or to taste juice from 1 lime (2 tablespoons) chopped fresh cilantro or Thai basil for garnish Instructions: Rinse the kidney beans and soak in several inches of water for 8 hours or overnight. Drain and rinse, then transfer to a large saucepan and cover with several inches of fresh water. Bring to a boil, reduce the heat to medium-low, cover, and simmer until the beans are tender — about 1 to 1 1/2 hours. Drain and set aside. Meanwhile, soak the dried mushrooms in hot water for 20 to 30 minutes, then drain and chop. Set aside. In a large heavy-bottomed saucepan or soup pot, bring the coconut milk, water, shallots, garlic, lemongrass, galangal or ginger and red curry paste to a boil over medium-high heat. Simmer for 5 to 10 minutes to blend the flavors. Add the sweet potato to the pan and simmer, uncovered, for 10 minutes. Stir in the mushrooms, chilies or jalapeños, paprika, coriander, cayenne and the cooked kidney beans. Simmer for another 15 to 20 minutes until the sweet potatoe is fork tender, adding more water as necessary to reach your desired consistency. Mash a few of the sweet potato pieces with the back of a spoon to thicken up the broth. Remove the pieces of lemongrass, season with salt, and stir in the lemon juice. Serve hot with a steaming hot bed of fresh cooked jasmine rice. Makes 6 to 8 servings

This is my contribution to No Croutons Required. I am hosting the January 2014 edition. I am also sharing with My Legume Love Affair, a popular monthly event celebrating all things legumes, started by lovely Susan of The Well Seasoned Cook, and now administered by me. Brii over at briggishome kindly offered to host the 67th edition. I'm also sharing with Deena and her Fabulous Fusion Food Challenge.

More Thai creations from my kitchen you are sure to enjoy:
Thai Coconut Soup with Mushrooms
Paneer Tomato Curry with Indian and Thai Flavors
Thai Green Curry Lentil and Vegetable Soup
Thai Red Curry Tempeh Soup

On the top of the reading stack: Gogol

Audio Accompaniment: Black Smoker by Tom Opdahl

►

Thai Coconut Mushroom Soup with Kidney Beans

Expect to see a fair number of soups offered up here for the next good while. Those who know me understand how much I detest the cold months. They also know my weakness for mushrooms. What better way to warm up than with an earthy bowl of Thai inspired goodness.

Although I am most at home with Indian cooking and spicing, over the years I have become almost as fond of Thai dishes. It's generally a spicy cuisine, as Indian is, so it's really no wonder that I gravitate toward this rich heritage of cooking. The idea of this soup especially appealed to me because in addition to coconut milk and mushrooms, the soup showcased other vegetables and, to fill it out, plump red kidney beans.

I highly recommend making your own Thai red curry paste. Many store-bought varieties are not only inferior in taste but also not suitable for vegetarians as most seem to contain elements of fish. It's easy to make besides, and will keep in a well-sealed jar in the fridge for at least a month. Depending on the heat level of your paste, adjust the quantity used in the recipe to suit your palate. I recommend adding a smaller quantity at first, taste and add more as required.

This soup was served as part of a fusion meal, featuring my classic cornbread, fried coleslaw bites with jalapeño dip, and cocoa bites for dessert. The mingling of flavors was even better than I imagined.

Thai Coconut Mushroom Soup with Kidney Beans

Recipe by Lisa Turner Adapted from The Great Vegan Bean Book: More than 100 Delicious Plant-Based Dishes Packed with the Kindest Protein in Town! - Includes Soy-Free and Gluten-Free Recipes! Cuisine: Thai Published on November 25, 2013 Warming and flavorful mushroom and kidney bean soup simmered in a creamy Thai-seasoned coconut broth Print this recipe Ingredients: 1/2 cup dried red kidney beans (1 1/2 cups cooked or 1 14 oz can) 1/2 oz (14 grams) dried mixed wild mushrooms 13 1/2 oz (400 mL) can of coconut milk 2 cups water 2 shallots, finely chopped 2 cloves garlic, minced 3 lemongrass stalks, trimmed, cut into quarters and crushed with a knife 2 tablespoons dried kaffir lime leaves (optional) 1-inch piece fresh galangal or ginger, finely chopped 1 tablespoon tamari (soy) sauce   2 cups fresh shiitake mushrooms, washed and chopped 2 tablespoons Thai red curry paste, or to taste 1 cup fresh or frozen corn 1 small red bell pepper, seeded and chopped 1/2 teaspoon paprika 1/4 teaspoon cayenne juice from 1 lime (2 tablespoons) 1 teaspoon sea salt, or to taste Instructions: If using dried red kidney beans, rinse 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 the heat to medium-low, cover, and simmer until the beans are tender — about 1 hour. Drain and set aside. Meanwhile, soak the dried mushrooms in hot water for 20 to 30 minutes, then drain and chop. Set aside. In a large saucepan, combine the coconut milk, water, shallots, garlic, lemongrass, kaffir lime leaves if using, galangal or ginger and tamari. Bring to a boil, reduce the heat to medium, and simmer, uncovered, for 15 minutes to infuse the flavors into the broth, stirring often. Remove and discard the lemongrass pieces and kaffir lime leaves. Add the dried and fresh mushrooms to the pan along with the Thai paste, corn, pepper, paprika, cayenne, kidney beans and salt. Simmer over medium-low heat for another 15 minutes, stirring occasionally. Add a bit more water if your soup is too thick. Stir in the lime juice and simmer for another minute. Taste for seasoning and adjust accordingly. Serve hot. Makes 6 servings

More Thai dishes from Lisa's Vegetarian Kitchen you are sure to enjoy:
Creamy Thai Coconut Mushroom Soup
Massaman Curry with Paneer Cheese
Thai Tempeh Patties with a Red Chili Dipping Sauce

On the top of the reading stack: Gogol

Audio Accompaniment: Black Smoker by Tom Opdahl

►