Mushroom And Rajma Curry Recipes

MUSHROOM AND RAJMA CURRY

Steps:

• 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.

TO DIE FOR RAJMA CURRY

Steps:

• Put rajma in a cooker.
• Add in all the other ingredients except cilantro and garam masala.
• Add water.
• Put on the cooker on the gas.
• After one whistle, cook on slow flame for 30 minutes.
• Remove and see if the rajma is tender.
• Mix well to make a thick gravy.
• Put into a serving dish.
• Garnish with cilantro and garam masala.
• Serve immediately with hot rotis.
• ENJOY THIS DELICIOUS OIL-FREE DISH AND THINK OF ME.