Name: Curried Red Kidney Beans with Paneer (Paneer Rajma)
Prep time: 23 min
Cook time: 83 min
Total time: 45 min
Yield: 10 servings
Cuisine: Indian
Ingredients: 0.5 teaspoon ajwain seeds; 0.25 teaspoon asafetida; 1 bay leaf; 4 tablespoons cooking oil; 0.5 teaspoon cayenne; 2 chilies; 3 tablespoons coriander seeds; 1 tablespoon cumin seeds; 0.5 teaspoon fennel seeds; 0.5 cup fresh parsley; 2 teaspoons garam masala; 1 tablespoon ghee; 2 inch ginger; 2 tablespoons lime juice; 200 g paneer cheese; 0.5 teaspoon paprika; 2.25 cups red kidney beans; 1 tablespoon sea salt; 4 medium tomatoes; 0.6666667 teaspoon turmeric; 1 teaspoon turmeric; 0.5 cup water; 6 cups water

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Curried Red Kidney Beans with Paneer (Paneer Rajma) Recipe — Recipes Zone

Method

11 steps · 45 min

01
Soak the Kidney Beans
Rinse the kidney beans thoroughly, then soak them overnight in several inches of water. Adding a little yogurt whey or lemon juice to the soaking water can help with digestion.
02
Prepare Beans for Cooking
Drain and rinse the soaked beans, then transfer them to a large saucepan. Cover them with 6 cups of fresh water.
03
Simmer the Beans
Add the bay leaf, turmeric, cayenne, paprika, and ghee or butter to the saucepan. Bring the water to a boil, then reduce the heat to low. Cover the pan and simmer for 1 to 1 1/2 hours, or until the beans are tender.
04
Mash Beans, Reduce Broth
Once the beans are cooked, remove them from the 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 remaining broth until it's quite thick, reduced to about 1 1/2 cups.
05
Grind Whole Spices
Remove the reduced broth from the heat, discard the bay leaf, and set it aside. Meanwhile, combine the coriander seeds, cumin seeds, fennel seeds, and ajwain seeds in a spice or coffee grinder and process until they form a fine powder.
06
Transfer Spices
Transfer the ground spices to a small bowl.
07
Make Spice Paste
In a blender or food processor, combine the ginger, chilies, and 1/2 cup of water. Process until the mixture is smooth. Stir in the freshly powdered spices, then add the garam masala, turmeric, asafetida, salt, and lemon or lime juice. The finished paste should have the consistency of a thin cream.
08
Fry the Paneer
If the spice paste is too thick, add a little more water to reach the desired consistency.
If you're using fresh paneer, heat the ghee or butter and oil mixture in a large frying pan or wok over medium heat. Once hot, add the paneer cubes and stir for 5 to 8 minutes, turning them constantly until they're evenly browned and golden on all sides. Remove the fried paneer with a slotted spoon and transfer to a dish lined with kitchen towel to drain any excess oil. (If your paneer is already pre-fried, you can skip this step.)
09
Cook Tomato Paste
Add the ginger and spice paste to the same pan and stir for 2 minutes. Stir in the chopped tomatoes and continue to cook for 8 minutes, or until the tomatoes have broken down and reduced into a thick paste.
10
Combine and Simmer
Pour the cooked tomato mixture into the reduced bean broth. Add the whole cooked beans, the mashed beans, and the fried paneer cubes, then stir everything well to combine. Gently simmer the mixture over low heat for 15 minutes, allowing all the flavors to meld and the dish to heat through.
11
Serve
Serve the curried kidney beans hot, garnished with fresh parsley. It pairs well with cooked rice, like Cracked Black Pepper Rice or Yellow Rice with Fried Cashews.

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Nutrition

Per serving% reference intake

Nutrition per serving, with share of an adult's daily reference intake
Nutrient	Amount per serving	Share of reference intake
Energy	198kcal	10%
Fat	13g	19%
Carbohydrate	15g	6%
of which sugars

Allergens

Auto-detected

The 14 regulated allergens1 present · 2 uncertain

Allergen status for this recipe, for each of the fourteen regulated allergens
Allergen	Status
Milk	Contains
Mustard	May contain
Sulphites	May contain

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About this recipe

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Method

Soak the Kidney Beans

Prepare Beans for Cooking

Simmer the Beans

Mash Beans, Reduce Broth

Grind Whole Spices

Transfer Spices

Make Spice Paste

Fry the Paneer

Cook Tomato Paste

Combine and Simmer

Serve

Nutrition

Allergens

Reviews

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