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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
1 packet button mushroom (chop into big pieces) |
1/4 cup pink rajma beans (dry) |
2 tomatoes, dice into 1 cubes |
1 teaspoon red chili powder |
2 green chilies, sliced |
2 teaspoons sugar |
1/2 teaspoon garam masala powder |
2 teaspoons chopped curry leaves |
1 tablespoon chopped coriander leaves |
1 tablespoon chopped mint leaf |
oil (to fry) |
1/2 tablespoon coriander |
1/2 tablespoon cumin powder |
3 onions (sliced, big) |
salt |
cheese |
1 cup thick curds |
Directions:
1. Soak Rajma in water for 10 hours.
2. Change water and pressure cook till 2 whistles directly in the cooker.
3. Allow to cool, remove lid, add washed and sliced mushrooms and tomatoes.
4. Close the lid and cook till another whistle sound comes.
5. Fry onions in oil till brown and grind to a smooth paste along with 1 tbsp cooked rajma, salt, chilli powder, sugar and garam masala powder.
6. Heat little oil in a wok.
7. Add green chillies, mint, corriander leaves and curry leaves.
8. Grind to a paste.
9. Fry in medium flame for a few minutes.
10. Add corriander-cumin powder.
11. Stir well.
12. Pour curds in a strainer, remove extra water and add the curd alone to the gravy.
13. Cook for 3 minutes.
14. Then add cooked rajma and mushroom mixture with that cooked water.
15. Boil till gravy becomes thick enough to serve.
16. Sprinkle grated cheese on top after transfering to serving dish.
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