Ingredients
3/4 cup cooked whole wheat penne
1/4 cup soaked and boiled rajma
2 tsp butter
2 to 3 black peppercorns
1 bayleaf
1 tsp finely chopped garlic
1/4 cup finely chopped onions
1 cup finely chopped tomatoes
2 tbsp tomato ketchup
1 tbsp fresh cream
salt to taste
Method
- Heat the butter in a broad non-stick pan, add the peppercorns, bayleaf and garlic and sauté on a medium flame for a few seconds.
- Add the onions and sauté on a medium flame for 1 to 2 minutes or till they turn translucent.
- Add the tomatoes, mix well and cook on a medium flame for 2 to 3 minutes, while mashing with the back of the spoon.
- Add the rajma, mix well and cook on a medium flame for 1 minute, while stirring continuously.
- Add the tomato ketchup, mix well and cook on a medium flame for 1 minute, while stirring continuously.
- Add the cream, mix well and cook on a medium flame for 1 minute.
- Add the salt and mix well
- Add the penne, mix well and cook on a medium flame for 2 more minutes, while stirring occasionally.
- Remove and discard the bayleaf and peppercorns. Serve hot.