Vegan Masala Recipe
Rajma Madra (Himachali Kidney Bean Curry)
A Himachali vegan curry built around proper masalas, dependable technique and the generous spirit of family-style cooking. The goal is a sauce with real depth and body, not just heat or colour.
From the kitchen
What to expect
A dish like this benefits from care in the early stages. Give the base enough time, season steadily, and the final result will taste fuller, rounder and much more convincing at the table.
Serving idea
Best served simply
Best served hot with basmati rice, roti, naan or a spoonful of pickle on the side.
Cook the recipe
Method
- 1
Soak 1 tin kidney beans, drained and rinsed overnight, rinse, and pressure cook with cinnamon, cloves, bay leaf, and cardamoms until soft.
- 2
Whisk plant-based yoghurt until smooth and set aside.
- 3
Heat 2 tbsp oil in a pan and add cumin seeds and asafoetida.
- 4
Lower heat and slowly add the yoghurt while stirring continuously.
- 5
Cook gently until the yoghurt thickens and oil begins to separate.
- 6
Add turmeric, ground cumin, garam masala, chilli powder, and coriander powder.
- 7
Stir in cooked 1 tin kidney beans, drained and rinsed and 1 tsp salt.
- 8
Simmer on low for 10–12 minutes until thick and creamy.
- 9
Serve hot with rice or roti.
Gather everything first
Ingredients
- •2 tbsp oil
- •1 tsp cumin seeds
- •1 small cinnamon stick
- •4-5 whole cloves
- •1 bay leaf
- •a pinch of asafoetida (optional)
- •1/2 tsp turmeric
- •1 tsp ground cumin
- •1 tsp garam masala
- •1 tsp chilli powder
- •2 tsp coriander powder
- •1 tin kidney beans, drained and rinsed
- •1 tsp salt
- •1 cup water
- •4 green cardamoms
- •3 tbsp unsweetened plant yoghurt
A few useful notes
Notes
- •The flavour of this dish depends on cooking the masala properly rather than rushing straight to the final simmer.
- •Taste before serving and adjust the salt, heat or acidity only once the dish has cooked fully.
- •Leftovers often taste even better the next day once the spices have had more time to settle.
- •Store leftovers in an airtight container in the fridge for up to 3 days.
Learn the technique
Essential Vegan Indian Pantry Staples
The core spices, lentils, beans, grains, and aromatics worth keeping on hand for everyday vegan Indian cooking.
How to Build a Curry Base
Learn the simple method behind most Indian curries by mastering the classic onion, tomato and spice base.
How to Temper Spices (Tadka)
Learn how to temper spices in hot oil to unlock the deep flavours used in many Indian dishes.