Rajma Gosht—Punjabi Kidney Beans with Offals and Meat, feat. Chef Rahul Arora

While rajma chawal is a staple in Punjabi households all over North India, rajma gosht is not very common among families this side of the border. Beans-and-meat, as a combinations, props up in culinary cultures all across the globe, and it is, as Rahul puts it, a “match made in heaven”.

In this episode of Pasher Barir Ranna, Chef Rahul Arora, whose family hails from pre-Partition Lahore, makes a hearty gosht rajma—kidney beans cooked with goat liver, kidney, and meat—a recipe he learnt from his Lahori neighbour in Delhi.

For a beans-and-meat recipe he keeps it very light—choosing to not braise the onions and tomatoes for very long—instead using the freshness and acidity of ripe tomatoes to cut through the starchy richness of the beans.

He also swaps out the larger, darker Chitra rajma, which are commonly used in North India, for the smaller, brightly red Jammu rajma. These cook faster and have a sweeter taste. Rahul buys his Jammu rajma from the spice lane inside New Market, Calcutta, but you can look for it in your reliable neighbourhood grocery shop as well.

Rahul also whips up a zingy, refreshing Punjabi-style papaya salad to go with the rajma chawal. This is a versatile salad recipe that can be a fun addition to your repertoire.

The green papaya salad recipe is available to Patrons on Bong Eats Adda.
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✍🏽 Written recipe: www.bongeats.com/recipe/rajma-gosht
🧐 Watch this video in Bangla: https://youtu.be/oi5fAfz_1wk

🕺🏽 Follow Rahul on Instagram: https://www.instagram.com/rahul.arora.1982/

🎵 Music: “Barir pashe arshi nagar” originally composed by Lalon Fakir in the 1800s.
– Re-arranged and recorded for Bong Eats by
– Diptanshu Roy (mandolin)
– Tarishi Mukherjee (vocals)
– Abhijit Kundu (guitar)
– Nilesh Banerjee (drums)