Ingredients:
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
chopped coriander for garnish
METHOD:
1. pressure cook rajmah with 1 tbsp oil, salt, 1 tsp red chilli powder and 2 cups of water till it is overdone and keep aside.
2. Heat oil in a Kadai; add grated onion and tomato with 1/2 tsp salt and sauté till the mixture leaves the oil.
3. Add the garlic, ginger, and remaining red chilli powder and coriander and sauté 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 semi thick gravy.
5. Finish by adding the butter -essential for the flavor. garnish with chopped coriander. serve hot with Kashmiri pulav.
