Heat a pan and add RJ1 (Ghee pack). Sauté for 30 seconds.

Add RJ2 (Onions) and cook for 4–5 minutes until golden brown.

Add RJ3 (Tomato Purée, Spice Mix). Mix well and cook for 3–4 minutes till masala thickens.

Add RJ4 (Boiled Rajma) and 150 ml water. Simmer for 6–7 minutes on low heat.

Garnish with RJ5 (Kasuri Methi) and serve hot.