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Rajma-madra
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Rajma Madra or Pahari Madra or Red Kidney Bean Gravy

Rajma Madra or Red kidney bean madra or Pahari Madra is a North Indian curry authentic to state of Himachal Pradesh
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Gravy
Cuisine: Indian
Keyword: Himachal pradesh, Indian, North Indian
Servings: 4 people
Author: Pavithra M Adiga

Ingredients

  • Rajma or kidney beans (soaked overnight) - 2 cups
  • 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

Instructions

  • Pressure cook overnight soaked rajma until they become soft. Keep this aside.
  • Take little cooked rajma and coarsely grind or crush to get approximately to ¾ cup of puree. Keep aside for further use.
  • Take a kadai, heat ghee, mustard seeds saute well.
  • Saute cinnamon, cardamom, bay leaf, green chili to the kadai and saute well.
  • Now add chopped onion, saute well until they turn slightly golden. Add thin slices of dry coconut, saute well.
    Rajma-madra
  • Now add hing, coriander powder, red chili powder, turmeric powder, saute well with little water so that the masala doesn’t get burnt.
  • Add crushed cooked rajma, mix well and sauté for 2 to 3 minutes.
    Rajma-madra
  • 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 8 to 10 minutes with little water (until rajma soaks the flavor of masala).
    Rajma-madra
  •  Serve hot with rice or any Indian flat bread.
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Notes

Canned rajma can be used in this recipe. Adjust salt, sweet and spices according to taste.
Small pieces of dry coconut can also be used which gives an extra crunchiness to the gravy.
Less curd can be added and thick gravy can also be prepared.
Adding the curd at low flame with continuous stirring is important as this prevents the curd from breaking down or curdling further.
 
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