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
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Anamika Sharma is a passionate foodie, a food blogger with a background in aviation and telecom industry for a good 15 years. Her mission is to spread her love for Indian cooking to all those who think it is too difficult.