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.