Ingredients
Kashmiri rajma – 1 cup
Imli, seedless – 25 gm
Onion – 1 no.
Garlic – 10-12 cloves
Ginger, chopped – 2 tablespoon
Tomatoes – 2 nos.
Green chillies – 2 nos.
Coriander leaves, chopped – 2 tablespoon
Jeera – 1 teaspoon
Dhania powder – 1 teaspoon
Red chilli powder – 1 teaspoon
Turmeric – 1 teaspoon
Garam masala – 1 tespoon
Tej patta – 2-3 nos.
Clove – 3-4 pods
Hing – 1 pinch
Refined oil – 3 tablespoon
Salt to taste

Method

• Soak rajma overnight.
• Pressure cook rajma with sufficient water for 5-6 whistles on medium flame or until it is done or becomes soft.
• Soak imli in water and when it becomes soft, squeeze and strain it. Keep aside.
• Make a smooth paste of onion, garlic, ginger, coriander leaves and green chillies in a mixer grinder.
• Make a puree of tomatoes.
• Heat oil in a pan. Put hing, jeera, bay leaf and laung. Saute for few seconds.
• Add the paste in a pan and cook till it turns brown.
• Add tomato puree in the pan.
• Add dhania powder, red chilli powder, turmeric powder and cook it until oil separates out.
• Add rajma in the pan. Add salt to taste and mix well. Adjust consistency by adding water and cover it. Cook for 10-15 mins on low flame.
• When it is done, add imli pulp.
• Transfer in serving bowl. Garnish with coriander leaves. Serve with rice or paratha or roti.

Ingredients
Baby potatoes – ½ kg.
Garlic, finely chopped – 1 teaspoon
Onion, finely chopped – 2 tablespoon
Green chilli, finely chopped – ½ teaspoon
Coriander leaves, finely chopped – ½ cup
Coriander powder – 1 teaspoon
Amchur (dry mango powder) – 1 teaspoon
Jeera – 1 teaspoon
Red chilli powder – 1 teaspoon
Turmeric powder – ½ teaspoon
Garam masala powder – 1 teaspoon
Mustard oil – 3 tablespoon
Salt to taste

Method
• Wash and cut potatoes.
• Heat mustard oil in pan till it starts smoking.
• Add jeera and sauté till it turns brown.
• Add garlic and sauté for few seconds.
• Add onion and ginger. Sauté for few seconds.
• Add red chilli powder, turmeric powder and coriander powder.
• Cook for few seconds.
• Add potatoes. Add salt to taste. Sauté for few seconds.
• Sprinkle some water and cover with lid.
• Cook on a low flame till potatoes become tender.
• Add garam masala, amchur and chopped coriander leaves. Mix well.
• Transfer in serving bowl and garnish with chopped coriander leaves.
• Serve hot with roti or paratha.