Kashmiri Rajma

RECIPE

Prep time: 30 minutes

Cook Time: 35-40 minutes

Serves: 4-5 servings

Ingredients:

To boil the rajma:

· 1 ½ cup rajma, soaked overnight

· 3-4 cups water

· 1 teaspoon turmeric powder

· 1 teaspoon salt

To make the rajma gravy:

· ½ cup tomato puree

· ½ cup chopped onions

· 4-5 green chillies, slit

· 1 ½ tablespoon ginger, finely minced

· ½ cup coriander leaves

· 1 teaspoon turmeric powder

· Salt to taste

· 2 teaspoon Kashmiri lal powder

· 1 teaspoon coriander powder

· 1 teaspoon cumin powder

· 1 teaspoon whole shahi jeera

· 1 teaspoon garam masala

· 1 tablespoon vegetable oil

· 2 tablespoon ghee

· ¼ cup fresh cream

Method:

· Add the soaked rajma to the pressure cooker

· Add water, turmeric and salt

· Mix well and pressure cook for 15-20 minutes on medium heat or until completely cooked

· To the kadhai, heat oil and add whole shahi jeera, half of the slit green chillies, onions and sauté for 3-4 minutes

· Add minced ginger and sauté until the aroma has gone

· Pour in the tomato puree, few coriander leaves and all the dry spices

· Mix well and add salt. Fry till oil starts to separate from the masala

· Now to the fresh cream add one tablespoon of the masala and mix well

· Add the mixture to the pan and mix well

· Once completely combined, add the boiled rajma to the pan.

· Mix well until the rajma is well coated with the masala

· Cook for 3-4 minutes on medium heat

· Pour in ½ cup of the rajma water to the kadhai and add salt as per taste

· Add ghee, cook for another 5-7 minute on low heat

· Serve with steam basmati rice.