A Himachali dish of rajma prepared in a curd based gravy.
Rajma Madra Recipe by Chef Ajay Chopra
Cuisine

- Indian

Serves

- 2

Cooking Time

-15 Min

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 SIDDU

  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.

About Chef

Meet the people behind the luscious food, delicious recipes and entertaining shows

Ajay Chopra

Chef

>Chef Ajay Chopra is a master of progressive Indian cuisine. During a stint in the UK, he was voted one of the eight best Indian chefs of London. He also guides restaurateurs, catering companies, event management companies and large facility management organisations to create menus and concepts to optimise their culinary skills.

Other Shows by host:
Northern Flavours | Northern Flavours - Season 3 |
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