Ambala Afeem Wale Kadhi Chawal Making🥵❤

Ingredients

• 100 g Unsalted Butter (Amul brand, cut into cubes, room temperature)
• 2 medium Onion (Thinly sliced)
• 1 tbsp Ginger Garlic Paste (Store‑bought or homemade)
• 200 ml Tomato Puree (Canned or blended fresh tomatoes)
• 1 tsp Red Chili Powder (Adjust to taste)
• 0.5 tsp Turmeric Powder
• 0.5 tsp Garam Masala
• 1 tsp Salt
• 50 ml Heavy Cream (For a silky finish)
• 100 ml Water (To adjust gravy thickness)

Instructions

1. Melt Butter

   Place the heavy‑bottomed skillet on medium heat and add the cubed Amul butter. Let it melt completely, stirring gently.

   Time: PT2M

   Temperature: Medium heat

2. Caramelize Onions

   Add the thinly sliced onions to the melted butter. Stir continuously and cook until the onions turn a deep golden‑brown color, about 12 minutes.

   Time: PT12M

   Temperature: Medium heat

3. Add Aromatics

   Stir in the ginger‑garlic paste and sauté for 1 minute until the raw aroma disappears.

   Time: PT1M

   Temperature: Medium heat

4. Cook Tomatoes

   Pour in the tomato puree, mix well, and cook for about 5 minutes until the mixture thickens and the oil begins to separate from the masala.

   Time: PT5M

   Temperature: Medium heat

5. Add Spices

   Sprinkle red chili powder, turmeric, garam masala, and salt. Stir thoroughly and cook for another 2 minutes to toast the spices.

   Time: PT2M

   Temperature: Medium heat

6. Simmer

   Add 100 ml water, bring the gravy to a gentle boil, then reduce to a simmer for 5 minutes, allowing flavors to meld.

   Time: PT5M

   Temperature: Low simmer

7. Finish with Cream

   Stir in the heavy cream, cook for 2 minutes until the gravy turns glossy and slightly thickens.

   Time: PT2M

   Temperature: Low heat

8. Garnish and Serve

   Turn off the heat, optionally garnish with freshly chopped cilantro, and serve hot as a base for your favorite Indian dishes.

   Time: PT1M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

15 g

Fat

20 g

Fiber

2 g