Punjabi Rajma in Kolhapuri Gravy
Punjabi Rajma in Kolhapuri Gravy is unheard of. But then that’s what I actually churned out in my kitchen.
Punjabis and Rajma
What can make a Punjabi break into dance? A plateful of Rajma-Chawal would do the trick. Above all, a Punjabi can live without bhangra but not without platefuls of Rajma Chawal. It is our staple food. Of course, Rajma Chawal is definitely nutritious and delicious. Indeed, we grew up with the aromas of Rajma emanating from the kitchen every other day. Above all, these Red kidney beans are irresistible; with a classic thick gravy in the centre of a plate full of steamed rice
Rajma and Mexico
A fun fact I have learnt recently; that the dish rajma came about after the red kidney bean was brought to India from Mexico. And coincidentally, my daughter-in-law is a Mexican!! “Punjabi Rajma” curry is a popular recipe from Northern India. Traditionally made with ginger-garlic, onion, juicy tomatoes and melange of masalas. Finally, boiled kidney beans are submerged in this. Usually, it is eaten with rice and does not need any other accompaniment as it is a full meal in itself.
Kolhapuri Rajma
There is magic about Rajma Chawal or red kidney beans tempered with loads of spices amalgamated expertly. To be exact, this is the traditional Rajma I know of. But today I have cooked Rajma in Kolhapur style which is blasphemous, isn’t it? But then when I, as a Punjabi dished it out and relished it, it was magical indeed. Fusion food of different cuisines and different cultures blended so well. An outstanding meal of epic taste and flavours was created.
Kolhapuri Cuisine
Kolhapuri cuisine is bold and spicy. Rajma in Kolhapuri masala is a very aromatic dish. It heavily speaks the flavours from this southwestern part of India – Kolhapur. Certainly vibrant and rich Punjab colludes with Kolhapur. Rajma in Kolhapuri masala is like history being created. Moreover, Kolhapuri masala is a mixture of dry spices with red chillies and dry coconut.
Finally, have a look at Punjabi Rajma Chawal, Mexican Gorditas, and Punjabi Lobia or Black Eyed Beans.
- For Kolhapuri masala:
- 1 tsp sesame seeds or til
- 1 tsp poppy seeds or khus khus
- tsp ½cumin or jeera
- 1 tsp coriander seeds
- 3 cloves or lavang
- 1 inch cinnamon or dalchini
- 2 cardamom or elachi
- Few peppercorns
- 1 star anise
- 2 dried red chilli
- 2 tbsp desiccated coconut
- Other ingredients:
- 2 tbsp oil
- 1 bay leaf / tej patta
- 1 onion finely chopped
- 3 tomato finely chopped or puree
- 1 tsp Ginger-Garlic Paste
- salt to taste
- tsp ¼turmeric
- tsp ½chilli powder
- 1 tsp Coriander Powder
- 6 cup Water
- 1 tsp kasuri methi crushed
- Firstly, on a tawa dry roast all the spices for masala on low flame for 2 minutes. Blend to a fine powder and your Kolhapuri masala is ready. Keep aside.
- Soak the Rajma overnight and in the morning wash and boil it in 4 cups water in the pressure cooker for 5 whistles.
- Heat 2 tbsp oil and add in 1 bay leaf, onion, ginger garlic paste and sauté. Sauté till onions are nice and brown. Furthermore add tomato puree and cook till oil leaves the sides.
- Add in the prepared Kolhapuri masala, ¼ tsp turmeric chilli powder, Kasuri methi and salt Sauté on low flame till oil separates from masala.
- Now add the boiled rajma and saute till both rajma and masala have blended well.
- Add 2 cups water and pressure cook again for 4 whistles. Check the consistency of the gravy and increase or decrease according to your taste.
- Finally, serve this exotic Rajma in Kolhapuri masala with rice or tandoori roti
