Ingredients:
1 cup rajma (kidney beans),
2 tbsp yoghurt,
1/2 tbsp cream,
A pinch of soda bicarb,
3 tomatoes, pureed,
100 gms khoya (thickened milk) grated,
1 tsp coriander (dhania) powder,
1 tsp red chilli powder,
1/2 tsp turmeric powder,
1/2 tsp garam masala,
1/4 tsp cumin seeds (jeera),
A pinch of asafoetida (hing),
Salt to taste,
Ghee for frying
Chopped coriander leaves and some cashew nuts to garnish.
Method:
Soak rajma overnight with a pinch of soda bicarbonate and salt. Pressure cook rajma. Heat ghee in a pan, add cumin seeds
and khoya and fry, then add all the masala saute for 2 minutes. Then add cream and stir. Cook for a minute and add rajma,
mix well. Add little water if required, then cover with lid and let it boil. When done transfer to serving bowl and garnish with chopped coriander leaves and cashew nuts. Serve with rice or parathas.