Rajma Madra
A Himachali dish of rajma prepared in a curd based gravy.
Rajma Madra
Cuisine

- Indian

Serves

- 2

Cooking Time

-15 Min

Type

- main course

Difficulty

- Medium

Preparation Time

- 10 Min

INGREDIENTS

  • 250 gm Rajma
  • Water
  • 3 Black Cardamom
  • 5 Green Cardamom
  • 1 Cinnamon stick
  • 2 Bay Leaves
  • 1 tsp Asafoedtida
  • 2 tbsp fresh coconut
  • 2 tbsp Raisins
  • ½ tsp Turmeric powder
  • 1 tsp Red Chilli powder
  • 1 tsp Coriander powder
  • Salt
  • 1 tbsp Dry Coconut slices
  • Water
  • 1 cup Curd
  • 1 tsp Green chillies
  • 1 tbsp Coriander leaves

HOW TO PREPARE RAJMA MADRA

  1. 1

    Soak rajma overnight and boil them in water till it becomes soft.
  2. 2

    strain rajma and keep water aside.
  3. 3

    for the gravy warm ghee in the pan.
  4. 4

    add black cardamom, green cardamom, cinnamon stick, bay leaves and sauté.
  5. 5

    add asafoetida, grated coconut, raisins, turmeric powder, red chilli powder, coriander powder and sauté.
  6. 6

    cool down the pan and add curd, whisk continuous.
  7. 7

    add green chillies, coriander leaves followed by rajma and sauté.
  8. 8

    add left over rajma water in the gravy for consistency and cook madra for 5 to 10 minutes.
  9. 9

    serve madra hot with roti and rice.

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