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

By Pavithra M Adiga  |  15th Jun 2017  |  
5.0 from 1 review Rate It!
  • Rajma Madra or Pahari Madra, How to make Rajma Madra or Pahari Madra
Rajma Madra or Pahari Madraby Pavithra M Adiga
  • Prep Time

    10

    mins
  • Cook Time

    15

    mins
  • Serves

    4

    People

7

1





About Rajma Madra or Pahari Madra Recipe

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 one dish which makes its accompaniments tastier. With the right mix of flavours, Rajma Madra or Pahari Madra has always been everyone's favourite. This recipe by Pavithra M Adiga is the perfect one to try at home for your family. The Rajma Madra or Pahari Madra recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Rajma Madra or Pahari Madra is 10 minutes and the time taken for cooking is 15 minutes. This is recipe of Rajma Madra or Pahari Madra is perfect to serve 4 people. Rajma Madra or Pahari Madra is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Rajma Madra or Pahari Madra. So do try it next time and share your experience of cooking Rajma Madra or Pahari Madra by commenting on this page below!

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 Sharma6 months ago

sounds amazing!
Reply

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