Here’s her signature recipe. A must try…
Here’s what you’ll need:
- Rajma (Red kidney beans) – 1 cup
- Urad (Whole black gram) – 1/2 cup
- Cream – 1/2 cup
- Milk – 1/2 cup
- Onions – ground to a paste, 1/2 cup
- Tomato – pureed, 1 cup
- Jeera (Cumin seeds) – 1/4 tsp.
- Ginger garlic paste – 1 tsp.
- Mirch (Chilly) powder – to taste or about 1 tsp
- Dhania (Coriander) powder – 2 tsp
- Garam Masala powder – 2 tsp
- Oil – 1 tsp.
- Butter – 1/2 tsp.
- Paneer (cottage cheese) – grated, 1/4 cup
- Hara Dhania (cilantro / coriander leaves) – finely chopped for garnishing
- Salt to taste
Clean, wash and soak the whole of Urad and Rajma overnight. It is important to wash before you soak, so you can use the same water for cooking. This locks the taste and nutrients into this dish making it rich. Next day add some salt (plus some more water, if needed) and cook till the beans are soft.
Heat some oil in a pan. Add onion paste, ginger garlic paste and sauté till the raw uncooked smell is gone.
Add tomato puree, garam masala powder, jeera, dhania powder, mirch powder and sauté till oil begins to separate from edges of the pan.
Fold in the cream and keep stirring all the while.
Once it begins to simmer, add the cooked beans and milk. Let it cook nicely with occasional stirring.
Turn off the heat and let this dish stand for about an hour.
Just before serving, re-heat, add butter and grated paneer and chopped hara dhania for garnishing.
You can serve this with tandoor roti or tawa roti or naan or kulcha or bread or even plain boiled rice.
Add a touch of Punjabi pickle on the side and ‘balle balle’! Prepare to get raving compliments!!
To get an interesting twist, you can turn this curry thingy into a snack. Add some spicy potato noodles (namkeen), chopped cucumber (kheera) plus tomato plus onion. Team it with some toast or bread sticks and a nice hot cup of chai!!!