Himachali Rajma Madra Recipe

Learn how to make Himachali rajma madra recipe at home. This rajma recipe is simple to make and it is made without onion and garlic.

Rajma madra is a yogurt-based rajma/kidney beans curry which requires only a few whole and powdered spices. Curd or yogurt gives a beautiful tangy flavour to this dish. And as the whole spices are fried in ghee, it gives a lovely aroma to the curry.

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Ingredients:

1 cup rajma or kidney beans, boiled

1-2 cups cooked rajma water

2 cups curd/yogurt

¼ tsp fenugreek seeds powder

¼ tsp roasted cumin powder

1 tsp fennel seed powder

½ tsp crushed black peppercorns

¼ tsp turmeric powder

1 tsp red chilli powder

1.5 tbsp rice flour

Salt to taste

3 tbsp ghee 

2 bay leaves

2 dried red chillies

1-inch cinnamon stick, broken

1 black cardamom

4 green cardamoms

2 cloves

1.5 tsp cumin seeds

¼ tsp hing/asafoetida

Fresh coriander leaves for garnishing

Method

Take yogurt in a bowl, add fenugreek seeds powder, roasted cumin powder, fennel seed powder, crushed black peppercorns, turmeric powder, chilli powder, rice flour and salt. Mix well.

Heat a pan over medium flame/temperature. Add ghee. Allow it to melt.

Add bay leaves, dried red chillies, cinnamon sticks, black cardamom, green cardamoms, cloves, cumin seeds and asafoetida. Cook until fragrant. 

Lower the flame/heat. Add the yogurt mixture. 

While stirring continuously, cook for 4-5 minutes until the fat separates. 

Add rajma and mix well.

Add cooked rajma water and stir again.

Bring to a boil. Cook for 5-6 minutes.

Add coriander leaves and mix well. 

Transfer into a serving bowl.

Garnish with more coriander leaves. Serve hot!

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Himachali Rajma Madra Recipe

Sneha Paul

Learn how to make Himachali rajma madra recipe at home. This rajma recipe is simple to make and it is made without onion and garlic.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Course Main Course

Cuisine Indian

Servings 4 people

Ingredients

  

• 1 cup rajma or kidney beans boiled
• 1-2 cups cooked rajma water
• 2 cups curd/yogurt
• ¼ tsp fenugreek seeds powder
• ¼ tsp roasted cumin powder
• 1 tsp fennel seed powder
• ½ tsp crushed black peppercorns
• ¼ tsp turmeric powder
• 1 tsp red chilli powder
• 1.5 tbsp rice flour
• Salt to taste
• 3 tbsp ghee
• 2 bay leaves
• 2 dried red chillies
• 1- inch cinnamon stick broken
• 1 black cardamom
• 4 green cardamoms
• 2 cloves
• 1.5 tsp cumin seeds
• ¼ tsp hing/asafoetida
• Fresh coriander leaves for garnishing

Instructions

 

• Take yogurt in a bowl, add fenugreek seeds powder, roasted cumin powder, fennel seed powder, crushed black peppercorns, turmeric powder, chilli powder, rice flour and salt. Mix well.
• Heat a pan over medium flame/temperature. Add ghee. Allow it to melt.
• Add bay leaves, dried red chillies, cinnamon sticks, black cardamom, green cardamoms, cloves, cumin seeds and asafoetida. Cook until fragrant.
• Lower the flame/heat. Add the yogurt mixture.
• While stirring continuously, cook for 4-5 minutes until the fat separates.
• Add rajma and mix well.
• Add cooked rajma water and stir again.
• Bring to a boil. Cook for 5-6 minutes.
• Add coriander leaves and mix well.
• Transfer into a serving bowl.
• Garnish with more coriander leaves. Serve hot!

Keyword indian curry, Vegetarian Curry

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Happy Cooking!