In a heavy bottomed vessel or wide non - stick pan, mix cooked dal - rajma mixture with tomato puree, Kashmir red chilli powder, butter and salt to taste.
Mix all the ingredients well.
Sprinkle very little water if you required. Not more than 2 tbsp.
Cover with a lid and cook on a low heat for 30 - 35 minutes (stir occasionally) or till done / dal - rajma well mixed with all the spices/gravy thickens/creamy gravy.
Finally, add 2 tsp fresh cream. Serve with any Indian breads/Pulav of your choice.
Recipe Courtesy: Niya's World
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.