Home / Recipes / Rajma Madra or Pahari Madra

Photo of Rajma Madra or Pahari Madra by Pavithra M Adiga at BetterButter
1087
6
5.0(1)
0

Rajma Madra or Pahari Madra

Jun-15-2017
Pavithra M Adiga
10 minutes
Prep Time
15 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

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.

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • Himachal
  • Simmering
  • Main Dish
  • Healthy

Ingredients Serving: 4

  1. 1 cup Rajma or kidney beans (soaked overnight)
  2. ½ cup Finely chopped onion
  3. 1 Cinnamon stick
  4. 2 Green Cardamoms
  5. 1 bay leaf
  6. ¼ cup Grated dry coconut or kopra
  7. 2 green chillies
  8. ½ teaspoon Hing or asafoetida
  9. 1 teaspoon coriander powder
  10. 2 teaspoon red chili powder
  11. 1 teaspoon turmeric powder
  12. 1 cup Thick fresh curd
  13. 1 tablespoon sugar
  14. 3 tablespoon ghee
  15. 1 teaspoon mustard seeds
  16. salt as per taste

Instructions

  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.

Reviews (1)  

How would you rate this recipe? Please add a star rating before submitting your review.

Submit Review
Sheetal Sharma
Jun-19-2017
Sheetal Sharma   Jun-19-2017

sounds amazing!

Similar Recipes

A password link has been sent to your mail. Please check your mail.
Close
SHARE