Rajma Madra

Rajma madra is a regional delicacy of Himachal Pradesh where kidney beans are cooked in yogurt with ghee and spices. This dish can be enjoyed with rice or chapati.


  • 250 grams Rajma/ kidney beans, soaked overnight
  • 1 kilogram Fresh yogurt
  • 4 tablespoons Pure ghee
  • 5 Cloves
  • 4 Green cardamom
  • 2 Big cardamom
  • 1/2 teaspoon Cumin seeds
  • 1/4 teaspoon Asafoetida
  • 1/2 teaspoon Turmeric powder
  • 1/2 teaspoon Red Chilli powder
  • 1 teaspoon Roasted fennel seed powder
  • 1/2 teaspoon Roasted fenugreek seed powder
  • 1/2 teaspoon Garam masala powder
  • Salt to taste
  • 1 Bay leaf


  1. Pressure cook Rajma until cooked.
  2. Heat 3 tablespoon of ghee. Fry all the whole spices with bay leaf and asafoetida.
  3. Add beaten curd on low flame. Stir continuously until it thickens.
  4. Add roasted fennel seeds powder, fenugreek powder and boiled rajma along with little water and mix well.
  5. Cook covered for 5 minutes. Add Garam masala and mix.
  6. Serve Rajma madra hot with chapati or rice.

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