Soak the rajma overnight and pressure cook it with half a litre water, chopped garlic, chopped ginger, whole green chilli and little bit of salt for taste. Keep it aside
Heat butter and oil in a pan, then add cumin seeds and crushed spices add the chopped onion. Saute till the onions turn brown, and then add the ginger garlic paste. Fry them all together. Then add red chilli powder, coriander powder, cumin powder and little salt for taste. Roast them all the with the powdered spices. Mix them all well. Add the tomato puree and fry till the oil separates
Add a little bit of water to this mix. Add sugar and allow them to boil well. Now add the boiled Rajma to this mix and stir well with the curd. Cover the pan with a lid and keep the flame in medium and let them all blend well. Give a final stir and garnish with coriander leaves.
By Ria Samuel