Kashmiri Rajma

Kashmiri Rajma  -  Nutan Shenoy-Kini

Ingredients:

Soak overnight - 1 cup
kashmiri red chilli powder - 2 tsp
chopped tomato - 2 cups
onions,grated - 1 cupGarlic - 2 tsp
Ginger, cut into strips - 1' piece
chopped coriander - 1 cup
oil - 6 tbsp
Butter - 2 tbsp
salt to taste
chopped coriander for garnish


Method:

Pressure cook rajmah with 1 tbsp oil, salt,1 tsp red chilli powder
and 2 cups of water till 4 whistles and set aside.
Heat oil in a pan, add grated onion and tomato with 1/2 tsp salt.
Fry till the mixture leaves the oil.
Add the garlic, giinger, the remaining red chilli powder and
coriander and fry for about 7-8 mins.
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.
Add the butter for the flavor.
Garnish with chopped coriander and serve hot.

• 
  Nutan's Kitchen