Rajma Chawal

Soak the rajma overnight. Next morning pressure cooker for 10 whistles.

Make a paste of ginger garlic green chillies onions and tomatoes.

Heat ghee in a kadhai, add the whole garam masala, let it crackle, then add the paste. Saute for sometime.

Then add the dry masalas too. Cover and cook for sometime or till ghee separates from the kadhai.

Add the curd mix well. Add the Rajma, kasuri methi powder, saunth powder. Then it cook well

Now add the fresh cream. Mix again. Cover for another 5 mins on slow flame.

You will see the ghee at the corners. It is done.

Serve with rice garnished with coriander leaves and tomatoes. Or even with paranthas.