KBM RAJMA RASEELEY

Heat 80ml Refined Oil in pan on high flame. Add 5 pieces Green Cardamom Pods (Hari Elaichi). Add 1 piece small Cinnamon Stick (Dalchini). Add 2 pieces Bay Leaves (Tej Patta). Add 1 piece Onion finely chopped. Sauté and brown them well. Add 1 teaspoon KBM Kashmiri Red Chilli Powder. Add 1 teaspoon KBM Cumin Powder. Add 1 teaspoon KBM Coriander Powder. Add 2 tablespoons KBM Rajma Masala. Add 1⅓ tablespoons Ginger Garlic Paste. Keep stirring. Add 10 tablespoons Tomato Puree. Add KBM Salt to taste. Add ⅓kg boiled Rajma. Soak Rajma a day before on room temperature water and let it boil for 7-10 minutes Add 20 gm Butter. Garnish with freshly chopped Coriander Leaves and Ginger Julieness. Serve hot.