Rajma Madra or Pahari Madra | How to make Rajma Madra or Pahari Madra

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ByPavithra M Adiga
Created on 15th Jun 2017
  • Rajma Madra or Pahari Madra, How to make Rajma Madra or Pahari Madra
Rajma Madra or Pahari Madraby Pavithra M Adiga
  • Rajma Madra or Pahari Madra | How to make Rajma Madra or Pahari Madra (1 likes)

  • 1 review
    Rate It!
  • By Pavithra M Adiga
    Created on 15th Jun 2017

About Rajma Madra or Pahari Madra

Rajma Madra or Pahari Madra is a wonderful dish from mountains of Himachal Pradesh. It is prepared using curd as the main ingredient and ghee with few Indian spices.

Rajma Madra or Pahari Madra is an aromatic, flavorful and delicious dish which is very much popular in Himachal. The name itself get juices flowing in your mouth and this dish has a heavenly experience in every bite. When Rajma Madra or Pahari Madra is cooked perfectly it can turn into a dish beyond excellence. It is a recipe of delight which no one can resist. You can try this amazing Rajma Madra or Pahari Madra at the restaurants and you can also prepare it at your home. People of different region prepare this dish differently according to their own taste. This quick and easy recipe requires only 10 minute for the preparation and 15 minute to cook it perfectly. On the Better Butter website, you can find the recipe of Rajma Madra or Pahari Madra by Pavithra M Adiga in step by step with pictures so you can easily learn how to cook the perfect Rajma Madra or Pahari Madra at your home without any difficulties. Rajma Madra or Pahari Madra is one of the representative dishes of Himachal which you can serve in any special occasions.

  • Prep Time10mins
  • Cook Time15mins
  • Serves4People
Rajma Madra or Pahari Madra

Ingredients to make Rajma Madra or Pahari Madra

  • 1 cup Rajma or kidney beans (soaked overnight)
  • ½ cup Finely chopped onion
  • 1 Cinnamon stick
  • 2 Green Cardamoms
  • 1 bay leaf
  • ¼ cup Grated dry coconut or kopra
  • 2 green chillies
  • ½ teaspoon Hing or asafoetida
  • 1 teaspoon coriander powder
  • 2 teaspoon red chili powder
  • 1 teaspoon turmeric powder
  • 1 cup Thick fresh curd
  • 1 tablespoon sugar
  • 3 tablespoon ghee
  • 1 teaspoon mustard seeds
  • salt as per taste

How to make Rajma Madra or Pahari Madra

  1. Pressure cook overnight soaked rajma until they become soft. Keep this aside.
  2. Take a pan, add ghee, mustard seeds saute well.
  3. Add cinnamon, cardamom, bay leaf, to the pan and saute well.
  4. Now add chopped onion, saute well. Add green chillies, grated dry coconut, saute well.
  5. Now add hing, coriander powder, red chili powder, turmeric powder, saute well with little water so that the masala doesn’t get burnt.
  6. Lower the flame and add curd, salt, sugar. Keep stirring continuously until it thickens.
  7. Now add the cooked rajma, close with lid and cook for 5-6 minutes with little water (until rajma absorbs the flavor of masala).
  8. Serve hot with rice or any Indian flat bread.
My Tip: Adding the curd at low flame with continuous stirring is important as this prevents the curd from breaking down or curdling further. Small pieces of dry coconut can also be used which gives an extra crunchiness to the gravy. For thickening of the gravy, 2 tablespoon of rajma can ground into fine paste and then added to the gravy. Less curd can be added and thick gravy can also be prepared.

Reviews for Rajma Madra or Pahari Madra (1)

Sheetal Sharma2 months ago
sounds amazing!
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