To this add ginger, chilli paste, salt and coriander.
Cook for one minute.
Now add milk and cover the lid of cooker, cook until pressure comes and then quickly open the lid and remove the steam.
Add butter and cover the lid again.
Now cook it again on low heat with out lid for 10 minutes and serve hot with roti.
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.