Rajma Madra Recipe | Himachali Madra
Madra Rajma is a unique preparation from the Indian state of Himachal Pradesh, made with kidney beans cooked in a yogurt base.
Recipe Info
Ingredients For Rajma Madra Recipe | Himachali Madra
- 1 Cup Rajma (Red Kidney Beans)
- 1 Cups Plain Curd (Yogurt)
- 1 Teaspoon Rice Flour
- 1/2 Teaspoon Turmeric Powder (Haldi)
- 1 Teaspoon Coriander Powder (Dhaniya Powder)
- 1/4 Teaspoon Red Chilli Powder
- 1/2 Teaspoon Dried Ginger Powder (Saunth)
- 3/4 Teaspoon Fennel Powder (Saunf Powder)
- 1/4 Teaspoon Black Pepper Powder (Kali Mirch)
- 2 Tablespoons Desi Ghee
- 2 Whole Dried Red Chillies
- 1 Bay Leaf (Tej Patta)
- 3 Laung (Cloves)
- 3 Green Cardamom (Hari Elaichi)
- 2 Black Cardamom (Badi Elaichi)
- 1 Inch Dalchini (Cinnamon Stick)
- 1 Teaspoon Cumin Seeds (Jeera)
- 2 Teaspoons Salt
- 1/4 Teaspoon Kasoori Methi (Dried Fenugreek Leaves)
Step By Step Instructions for Rajma Madra Recipe | Himachali Madra
- Soak the rajma overnight or for 6-8 hours. Then add the rajma to a pressure cooker with just enough water to cover the rajma along with 1 teaspoon of salt. Cook them on high heat till you get 1 whistle, then cook on low heat for 30 mins.1 Cup Rajma (Red Kidney Beans)
- Beat curd along with some 2 tablespoons water in a bowl.1 Cups Plain Curd (Yogurt)
- Add rice flour, turmeric powder, coriander powder, red chilli powder, dried ginger powder, fennel powder and crushed black pepper to the curd.1 Teaspoon Rice Flour, 1/2 Teaspoon Turmeric Powder (Haldi), 1 Teaspoon Coriander Powder (Dhaniya Powder), 1/4 Teaspoon Red Chilli Powder, 1/2 Teaspoon Dried Ginger Powder (Saunth), 3/4 Teaspoon Fennel Powder (Saunf Powder), 1/4 Teaspoon Black Pepper Powder (Kali Mirch)
- Mix all the spices well with the curd.
- Heat desi ghee in a pan. Add dried red chillies, bay leaf, cloves, green cardamom, black cardamom, cinnamon stick and cumin seeds. Fry them on medium heat for a few seconds till the cumin seeds start to crackle.2 Tablespoons Desi Ghee, 2 Whole Dried Red Chillies, 1 Bay Leaf (Tej Patta), 3 Laung (Cloves), 3 Green Cardamom (Hari Elaichi), 2 Black Cardamom (Badi Elaichi), 1 Inch Dalchini (Cinnamon Stick), 1 Teaspoon Cumin Seeds (Jeera)
- Then turn the heat to low and add the prepared curd mixture.
- Stir continuously and cook on medium heat till you get a boil and the ghee starts to float on the top. Then add salt and mix well.
- Add the boiled rajma to the prepared gravy.
- Also add some crushed dry fenugreek leaves.1/4 Teaspoon Kasoori Methi (Dried Fenugreek Leaves)
- Mix well. You can add some water to adjust the consistency.
- Rajma Madra is ready. Garnish with coriander leaves and serve hot with rice or roti.
