Ingredients: Kashmiri rajma (soaked over night) 1 cup, Kashmiri red chilli powder 2 tsp, chopped tomatoes 2 cup, grated onions 1 cup, garlic 2 tsps, ginger cut in to stripes 1 piece, chopped coriander 1 cup, oil 6 tbsps, butter 2 tbsps and salt
Method: Pressure cook rajma with1 tbsp oil , salt, 1 tsp red chilli powder and 2 cups of water till 4 or 5 whistle and set aside. Heat oil in a pan, add grated onions, tomatoes with half tsp salt. Fry till the mixture leaves the oil. Add garlic ginger, the remaining red chilli powder and chopped coriander and fry for about 7 – 8 minutes. Add this mixture to the boiled rajma and pressure cook for another 10 minutes. And later open the cooker and let it boil. Add butter for flavour. Garnish with coriander and dry methi leaves.