Kashmiri rajmah

Originally uploaded by lools.

Almost two months ago, when it was bitterly cold and snowing outside, I spent all Sunday morning cooking Kashmiri dishes that I froze for consumption later in the year.

I woke up late this morning craving something with beans. I rummaged through the pantry looking for ideas when I remembered the winter prepared goodies in the freezer. I took out some Kashmiri razmah and defrosted in the microwave. The smell of garlic, ginger and coriander wafted my way while I warmed a store-bought mooli (radhish) paratha in a non-stick pan. Paratha, razmah and some yogurt along with Bedekar's green chilli pickle really hit the sweet spot this morning.

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. 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.

Recipe is from Tarla Dalal's Cooking & more magazine.