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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. I had tasted this few years back during my visit to Manali. This can be prepared as dry curry or gravy. The addition dry kopra gives a unique flavor and crunchiness to the dish. It is one of the loved dishes on any occasion in the snow capped mountain regions of Himachal. Here I have prepared the gravy version. It’s very easy preparation and goes well with rice or chawal and any Indian flat bread.

Here is the recipe

Course: Gravy

Cuisine: Himachal Pradesh

Preparation time: 10 mins

Cooking time: 15 mins

Serves: 4 Nos


Rajma or kidney beans (soaked overnight) -1 cup

Chopped onion- ½ cup

Cinnamon stick – 1 no

Green cardamom -2 nos

Bay leaf -1 no

Dry coconut or kopra – ¼ cup

Green chilies -2 nos

Hing or asafoetida – ½ tsp

Coriander powder – 1 tsp

Red chili powder – 2 tsp

Turmeric powder – 1 tsp

Thick fresh curd – 1 cup

Sugar – 1 tbsp

Ghee – 3 tbsp

Mustard seeds – 1 tsp

Salt to taste


  1. Pressure cook overnight soaked rajma until they become soft. Keep this aside.
  2. Take a kadai, add ghee, mustard seeds saute well.
  3. Add cinnamon, cardamom, bay leaf, to the kadai and saute well.
  4. Now add chopped onion, saute well until they turn slightly golden. 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 soaks the flavor of masala).
  8. Serve hot with rice or any Indian flat bread.

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My Notes:

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 be ground into fine paste and then added to the gravy.

Less curd can be added and thick gravy can also be prepared.

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