Ultimate Rajma Chawal: The Secret to Thick Gravy
🥘 Ingredients
- 1 cup, soaked overnightChitra Rajma
- 2 each, pureedOnions & Tomatoes
- 1 tbspGinger-Garlic Paste
- 2 tbspGhee
👨🍳 Instructions
Step 1 (Boiling): Pressure cook rajma until very soft. The water should be slightly thick.
Step 2 (Masala): Sauté onions and ginger-garlic until golden. Add tomato puree and cook until ghee separates.
Step 3 (The Secret): Add a little boiled rajma to the masala and mash it completely. This makes the gravy thick.
Step 4 (Simmering): Add the rest of the rajma and simmer for 20 minutes on low heat.
Step 5 (Serving): Serve with hot Basmati rice and sliced onions.
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