Punjabi Rajma in Kolhapuri Gravy

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.

Punjabi Rajma in Kolhapuri Gravy Recipe
Punjabi Rajma in Kolhapuri Gravy
Print Recipe
Servings Prep Time
4 persons 20 minutes
Cook Time
30 minutes
Servings Prep Time
4 persons 20 minutes
Cook Time
30 minutes
Punjabi Rajma in Kolhapuri Gravy Recipe
Punjabi Rajma in Kolhapuri Gravy
Print Recipe
Servings Prep Time
4 persons 20 minutes
Cook Time
30 minutes
Servings Prep Time
4 persons 20 minutes
Cook Time
30 minutes
Instructions
  1. 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.
    Punjabi Rajma in Kolhapuri Gravy Recipe
  2. Soak the Rajma overnight and in the morning wash and boil it in 4 cups water in the pressure cooker for 5 whistles.
    Punjabi Rajma in Kolhapuri Gravy Recipe
  3. 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.
    Punjabi Rajma in Kolhapuri Gravy Recipe
  4. Add in the prepared Kolhapuri masala, ¼ tsp turmeric chilli powder, Kasuri methi and salt Sauté on low flame till oil separates from masala.
    Punjabi Rajma in Kolhapuri Gravy Recipe
  5. Now add the boiled rajma and saute till both rajma and masala have blended well.
  6. 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.
    Punjabi Rajma in Kolhapuri Gravy Recipe
  7. Finally, serve this exotic Rajma in Kolhapuri masala with rice or tandoori roti
    Punjabi Rajma in Kolhapuri Gravy Recipe
Harjeet Kaur
jeetjinder@gmail.com

My writing was limited to school essays and projects for my kids and out of the blue, my writing career began with writing articles for the magazine section of a reputed national newspaper. I rediscovered my best subject at school and began writing with gusto. I had a weekend column in the newspaper which was well appreciated. I started off writing about Interiors and Gardens and later diverse topics like Fashion, trends, food and events in the city. Juggling my time between various jobs down the years and my writing, I have written content for fliers, brochures for colleges, speeches, social media content and also website content. I love writing and I am open to writing on a plethora of topics. My blog has some interesting insights into my life and travels but now it is mainly a food blog as I am growing organic vegetables and cooking my own produce is very therapeutic. Read my blogs to know me better. I write from my heart and what I write is what I feel... I feel a feel, A funny feel A funny feel, feel I! If you feel the feel I feel You'll feel the same as I!!

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