Himachal grows some of India’s best rajma, and in Chamba it goes into madra: kidney beans cooked in a slow-stirred yogurt gravy with ghee and whole spices.
Serve it with rice, or with a Siddu on the side.
Recipe card
Rajma Madra
- Prep
- 8 hr 10 min
- Cook
- 50 min
- Total
- 9 hr
- Makes
- 4 servings
- Diet
- Vegetarian
Ingredients
Method
- Cook the rajma
Pressure-cook the soaked rajma with salt for 6–7 whistles until completely soft. Keep the cooking liquid.
- Temper the ghee
Heat the ghee, add cumin, hing and the whole spices. When they crackle, add turmeric, coriander and chilli powder with 2 tbsp water.
- Fry the beans
Add the cooked rajma and fry for 5 minutes, mashing a few beans against the pan.
- Add yogurt on low heat
Lower the heat and add the yogurt gradually, stirring constantly in one direction.
- Simmer
Add ½ cup of the cooking liquid and simmer for 15–20 minutes until thick and glossy. Finish with garam masala and coriander.
Tips from our kitchen
- Small, dark Himachali rajma cooks creamier than large varieties.
- Like all madra, it tastes even better the next day.
