Rajma Madra (Himachali Kidney Bean Curry)
A comforting Himachali rajma madra made with kidney beans simmered in a gently spiced plant-based yoghurt gravy.
Method
- 1
Soak kidney beans 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 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 kidney beans and salt.
- 8
Simmer on low for 10–12 minutes until thick and creamy.
- 9
Serve hot with rice or roti.
Ingredients
- •2 tbsp oil
- •1 tsp cumin seeds
- •1/2 tsp turmeric
- •1 tsp ground cumin
- •1 tsp garam masala
- •1 tsp chilli powder
- •2 tsp coriander powder
- •1 tsp salt
- •1 tin kidney beans, drained and rinsed
- •1 cup water
- •1 small cinnamon stick
- •4-5 whole cloves
- •1 bay leaf
- •4 green cardamoms
- •a pinch of asafoetida (optional)
- •3 tbsp unsweetened plant yoghurt
Notes
- •For extra flavour, sauté onion and garlic before adding spices.
- •This dish pairs well with steamed basmati rice.
- •Leftovers can be refrigerated for up to 3 days.
- •Adjust chilli powder to taste for desired spiciness.
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