Kashmiri Rajma

Ingredients:-

1 bowl boiled Rajma (Red Kidney Beans)
1 tsp. ginger paste
1 Tbs. fennel seeds (saunf)
1 tsp. shahjeera (cumin seed)
6 garlic cloves
4 whole dried red chilies
2 cinnamon sticks
6 cardamoms
6 cloves
1 bay leaf (Indian tez patta)
salt to taste
1 tsp. saffron
100 gms kaju paste (Cashewnuts)
1 C. dahi (yoghurt),
1/2 cup cream
100 gms ghee (purified butter)
1 piece hing (asafoetida)
finely chopped coriander to garnish.

Method:-

Grind all the spices along with the garlic cloves. Soak saffron in the yoghurt and keep aside.Heat ghee and fry the lump of hing. Add rajma and sear on all sides, add kaju paste. Pour in the dahi and fry until liquid is absorbed. Add a glassful of water and the spices.Reduce heat and simmer. Add Cream and boil to thick consistency. Remove cover and cook until liquid is gone.Garnish with fresh and finely chopped coriander.

Serve with Steamed Rice, Naan Bread or Lachcha paratha