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Ingredients (Measurement Conversion Calculator) Coriander leaves - 1 1/2 Tablespoon, chopped
Beaten yoghurt - 1 cup
Oil - 1 Tablespoo
Salt - to taste
Coriander powder - 1 teaspoon
Ginger paste - 1/2 teaspoon
Flour - 1/2 teaspoon
Garlic paste - 1/2 teaspoon
Asafoetida - 2 pinches
Turmeric powder - 1/2 teaspoon
Potatoes - 3, medium
Curry leaves - 1 stalk
Green chilli - 2, slit
Water - 1 1/2 cup
Red chilli powder - 1 teaspoon
Mustard seeds - 1 teaspoon
Garam masala - 1/2 teaspoon
Cumin seeds - 1 teaspoon
Directions
Keep rajma soaked in water overnight. Boil rajma in a pressure cooker. Make a paste of the garlic and red chilli. Heat oil in a pan and add onion, ginger paste, garlic and chilli paste. Fry for sometime until the onion turns brown. Add tomato, salt, rajma and cottage cheese and stir for 6-7 minutes. Add little water to the cooker and cover it. Let the vegetables cook in low heat. Serve hot with plain rice or any Indian bread item.
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Vegetarian dish, Served as main course
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