Ingredients

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Serves 4

1 cup Kashmiri rajmah, soaked overnight
2 tsp Kashmiri red chilli powder
2 cups chopped tomato
1 cup grated onions
2 tsp garlic
1' piece ginger, cut into strips
1 cup chopped coriander
6 tbsp oil
2 tbsp butter salt to taste
Choppped coriander for garnish

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Method :

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1. Pressure cook rajmah with 1 tbsp oil, saly, 1 tsp red chilli powder and 2 cups of water till it is overdone. Keep aside.
2. Heat oil in a kadai (wok), add grated onion and tomato with 1/2 tsp salt and saute till the mixture leaves the oil.
3. Add the garlic, giinger, the remaining red chilli powder and coriander and saute for about 7-8 mins.
4. Add this mixture to the boiled rajmah and pressure cook for another 10 minutes and later open the cooker and let it boil till the rajmah turns into a semi thick gravy.
5. Finish by adding the butter -essential for the flavor! Garnish with chopped coriander. Serve hot with basmati rice.