Himachali Rajma Madra Recipe
Learn how to make Himachali rajma madra recipe at home. This rajma recipe is simple to make and it is made without onion and garlic.
Ingredients
- 1 cup rajma or kidney beans boiled
- 1-2 cups cooked rajma water
- 2 cups curd/yogurt
- ¼ tsp fenugreek seeds powder
- ¼ tsp roasted cumin powder
- 1 tsp fennel seed powder
- ½ tsp crushed black peppercorns
- ¼ tsp turmeric powder
- 1 tsp red chilli powder
- 1.5 tbsp rice flour
- Salt to taste
- 3 tbsp ghee
- 2 bay leaves
- 2 dried red chillies
- 1- inch cinnamon stick broken
- 1 black cardamom
- 4 green cardamoms
- 2 cloves
- 1.5 tsp cumin seeds
- ¼ tsp hing/asafoetida
- Fresh coriander leaves for garnishing
Instructions
- Take yogurt in a bowl, add fenugreek seeds powder, roasted cumin powder, fennel seed powder, crushed black peppercorns, turmeric powder, chilli powder, rice flour and salt. Mix well.
- Heat a pan over medium flame/temperature. Add ghee. Allow it to melt.
- Add bay leaves, dried red chillies, cinnamon sticks, black cardamom, green cardamoms, cloves, cumin seeds and asafoetida. Cook until fragrant.
- Lower the flame/heat. Add the yogurt mixture.
- While stirring continuously, cook for 4-5 minutes until the fat separates.
- Add rajma and mix well.
- Add cooked rajma water and stir again.
- Bring to a boil. Cook for 5-6 minutes.
- Add coriander leaves and mix well.
- Transfer into a serving bowl.
- Garnish with more coriander leaves. Serve hot!