kashmiri rajmah

my dad sent me tarla dalal's "cooking & more" magazine last year in which i found an absolutely delicious recipe for rajmah made with kashmiri red chilli powder. some of you may remember that i posted this recipe on lulu loves manhattan last april.

i made rajmah last night and took a picture this time since i'm using only my own photos on my london blog. i have to say that this recipe is completely foolproof! i'm amazed how yummy the rajmah is every time i make it. you can use less oil and skip the butter if you want to make it healthier. rums taught me that you can even subsitute lobia for the rajmah to make a lighter version if you find rajmah very heavy.

serves 4

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
choppped coriander for garnish

1. pressure cook rajmah with 1 tbsp oil, saly, 1 tsp red chilli powder and 2 cups of water till it is overdone (i usually wait for 4 whistles). keep aside.
2. heat oil in a kadai (wok), add grated onion and tomato with 1/2 tsp salt and saute till the mixture leaves the oil.
3. add the garlic, giinger, the remaining red chilli powder and coriander and saute 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 a semi thick gravy.
5. finish by adding the butter -essential for the flavor! garnish with chopped coriander. serve hot with basmati rice.