Rajma is an undying classic cooked often in the north Indian households. Here goes the recipe of a steaming hot bowl of rajma with loads of masalas and tomatoes.

After get two whistles on the pressure cooker, turn down the heat. Slow cooking is the key to getting Rajma soft, mushy, & with the perfect texture. The key factor in cooking the gravy is balance.

I love red rajma because, while it takes a bit longer to cook, it tastes excellent, has a lot of flavors, and thickens your ...

Get the Malai Kofta recipe. Red kidney beans cooked in a spiced tomato-onion gravy. The robust flavors of rajma masala ...

Khichdi, a straightforward combination of rice, lentils, and mild spices, is a filling, healthy dish that is ideal for a cozy ...

Take just 35 minutes to make a velvety, rich gravy perfect for serving over biscuits. Erick Williams is the renowned Chicago chef and owner of Virtue Restaurant & Bar, Mustard Seed Kitchen ...

Gravy browning is not widely available – many supermarkets have stopped stocking it. However, some still sell it labelled simply as ‘browning’; it is also available online. In addition to ...

Taste to check the seasoning and serve. This gravy is suitable for vegans, with the brown miso creating a full flavour everyone will love. If you’re eating meat with your gravy though ...

No, it’s not the turkey, stuffing or mashed potatoes — it’s the gravy. Because what are turkey and mashed potatoes without a delicious pool of gravy? This gravy could not be more simple ...

Allrecipes The new issue of the Allrecipes Magazine is a special one: On the cover is one of country music's greatest stars, ...