Mushroom and Rajma Curry

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READY IN: 10hrs 18mins
SERVES: 2-4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Soak Rajma in water for 10 hours.
  • Change water and pressure cook till 2 whistles directly in the cooker.
  • Allow to cool, remove lid, add washed and sliced mushrooms and tomatoes.
  • Close the lid and cook till another whistle sound comes.
  • 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.
  • Heat little oil in a wok.
  • Add green chillies, mint, corriander leaves and curry leaves.
  • Grind to a paste.
  • Fry in medium flame for a few minutes.
  • Add corriander-cumin powder.
  • Stir well.
  • Pour curds in a strainer, remove extra water and add the curd alone to the gravy.
  • Cook for 3 minutes.
  • Then add cooked rajma and mushroom mixture with that cooked water.
  • Boil till gravy becomes thick enough to serve.
  • Sprinkle grated cheese on top after transfering to serving dish.
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