Introduction
Popularized by modern bistros, this risotto uses bajra (pearl millet) cooked slow in a creamy, spiced makhani-style gravy.
Ingredients
- 1 cup bajra (soaked overnight)
- 1 cup tomato purée
- 1 onion (finely chopped)
- 1 tsp ginger-garlic paste
- 1 tbsp cream
- ½ tsp garam masala
- ½ tsp kasuri methi
- Salt, chili powder, butter
Instructions
- Pressure cook bajra until soft.
- Sauté onions, ginger-garlic in butter.
- Add tomato purée, spices, cook till thick.
- Add bajra and cream. Simmer and stir well.
Pro Tips
- Serve topped with grilled mushrooms or paneer.
- Drizzle ghee for an elevated finish.
🔗 Source: https://www.zaykakatadka.com