& Smoked Sausage Skillet: A One-Pan Fusion Delight
48 mins
Cooking Time
Intermediate
Difficulty
17
Ingredients
Non Veg
Diet
This Punjabi rajma & smoked sausage skillet is a one-pan meal, where creamy kidney beans are simmered with aromatic spices and slices of smoked sausage, creating a dish that’s both hearty and exciting. It’s quick enough for weeknights yet special enough to serve when you want something flavourful, warm, and soul-satisfying.
Pressure-cook the soaked rajma and chana dal in 2 cups of water. After the first whistle, reduce the heat and cook for 7–8 minutes. This softens them perfectly without turning mushy.
Description - Step 2
Brown the smoked sausages
Heat oil in a skillet and sauté the smoked sausage roundels until lightly browned and fragrant. Remove and set aside, leaving the infused oil in the pan.
Description - Step 3
Build the aromatic base
In the same pan, temper the big cardamoms, cinnamon, and cloves. When fragrant, add chopped onions and sauté until golden. Stir in ginger-garlic paste and tomato paste. Then, mix in all the turmeric, chilli powder and chicken masala with ¼ cup of water. Cook until the oil begins to separate.
Description - Step 4
Combine & simmer
Add the cooked rajma and chana dal along with their broth. Stir well and simmer on low heat, adjusting water to reach your desired gravy consistency.
Description - Step 5
Finishing touch
Stir in the ghee and fold in the browned smoked sausages. Cover and allow the flavours to meld for a couple of minutes.
Description - Step 6
Garnish & serve
Just before serving, add a splash of lime juice for brightness. Sprinkle some chopped coriander leaves and serve hot.
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Indian
Intermediate
Main Course
