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Vegan Masala Recipe
Rajma Madra (Himachali Kidney Bean Curry)
Rajma madra is a Himachali kidney bean curry with a tangy, spiced yogurt-style gravy. It is rich with cardamom, cumin and clove, yet the beans keep it grounded and deeply comforting.
Recipe by Craig LogueHow our recipes are created
40 minPrep: 20 minCook: 20 minServes 4HimachaliVegan
madrarajmahimachali curry
From the kitchen
What to expect
The gravy needs calm, steady heat so the yogurt alternative stays smooth. Keep stirring as it warms, then allow the whole spices to perfume the beans during a patient simmer.
Serving idea
Best served simply
Serve with steamed rice, phulka or plain rotis, with sliced onion or a simple cucumber salad alongside.
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Pressure cooker or Instant Pot
Useful for getting chickpeas, beans and lentils tender without a long stovetop simmer.
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Cook the recipe
Method
- 1
Drain and rinse 1 tin kidney beans and set them aside.
- 2
Whisk 3 tbsp unsweetened plant yoghurt until smooth and keep it ready.
- 3
Heat 2 tbsp oil in a pan over medium heat. Add 1 tsp cumin seeds, 1 small cinnamon stick, 4-5 whole cloves, 1 bay leaf, 4 green cardamoms and a pinch of asafoetida, if using. Let the whole spices sizzle for 30 seconds.
- 4
Add 1/2 tsp turmeric, 1 tsp ground cumin, 1 tsp garam masala, 1 tsp chilli powder and 2 tsp coriander powder. Stir for a few seconds so the spices bloom without catching.
- 5
Lower the heat and slowly whisk in the yoghurt, stirring all the time so it does not split.
- 6
Cook the masala gently until it thickens and the oil starts to show at the edges.
- 7
Add the cooked kidney beans, 1 cup water and 1 tsp salt. Stir well and simmer on low for 10–12 minutes, until the curry looks creamy and the masala has settled.
- 8
Serve hot.
Gather everything first
Ingredients
- •2 tbsp oil
- •1 tsp cumin seeds
- •1 small cinnamon stick
- •4-5 whole cloves
- •1 bay leaf
- •4 green cardamoms
- •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 cup water
- •1 tsp salt
- •3 tbsp unsweetened plant yoghurt
A few useful notes
Notes
- •Cook the spice base patiently; the yoghurt needs gentle heat and steady stirring so it turns smooth instead of grainy.
- •If the curry tightens too much on standing, loosen it with a splash of hot water before serving.
- •Salt should be checked after the simmer, since the beans and reduced masala both influence the final seasoning.
- •Leftovers keep well for up to 3 days in the fridge and reheat best over low heat with a little water.
- •The flavour deepens after resting, so this is a good curry to make a little ahead when you can.
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