Punjabi Rajma in Kolhapuri Gravy
Ingredients
- 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
Instructions
- 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
