Rajma Madra (Himachali Yogurt Kidney Bean Curry)
A comforting Himachali rajma madra made with kidney beans simmered in a gently spiced yogurt gravy.
40 minPrep: 20 minCook: 20 minHimachaliVegan
madrarajmahimachali curry
Method
- 1
Soak kidney beans overnight, rinse and pressure cook with whole spices until soft.
- 2
Whisk plant yogurt until smooth and set aside.
- 3
Heat oil in a pan and add cumin seeds and asafoetida.
- 4
Lower heat and slowly add yogurt while stirring continuously.
- 5
Cook gently until the yogurt thickens and oil begins to separate.
- 6
Add turmeric, cumin, garam masala, chilli powder and coriander powder.
- 7
Stir in cooked kidney beans and salt.
- 8
Simmer on low for 10–12 minutes until thick and creamy.
- 9
Serve hot with rice or roti.
Ingredients
- •1 cup dried kidney beans (rajma), soaked overnight
- •2.5 cups water for pressure cooking
- •1 inch cinnamon stick
- •2 cloves
- •1 bay leaf
- •2 green cardamoms
- •2 tbsp oil (instead of ghee)
- •½ tsp cumin seeds
- •Pinch asafoetida (optional)
- •1 cup plant yogurt, whisked
- •½ tsp turmeric
- •½ tsp ground cumin
- •½ tsp garam masala
- •1 tsp Kashmiri chilli powder
- •1 tsp coriander powder
- •Salt to taste
Notes
- •Stir continuously when cooking the yogurt to prevent splitting.
- •Add hot water if the curry thickens too much.
- •Garnish with coriander before serving.