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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.
sounds amazing!
Pressure cook overnight soaked rajma until they become soft. Keep this aside.
Take a pan, add ghee, mustard seeds saute well.
Add cinnamon, cardamom, bay leaf, to the pan and saute well.
Now add chopped onion, saute well. Add green chillies, grated dry coconut, saute well.
Now add hing, coriander powder, red chili powder, turmeric powder, saute well with little water so that the masala doesn’t get burnt.
Lower the flame and add curd, salt, sugar. Keep stirring continuously until it thickens.
Now add the cooked rajma, close with lid and cook for 5-6 minutes with little water (until rajma absorbs the flavor of masala).
Serve hot with rice or any Indian flat bread.
SERVING: 4
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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Kolkata, West Bengal - 700084
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