Rajma Madra
Kidney beans simmered in a rich curd-based gravy tempered with whole spices, a signature dish of Jammu's hill towns including Kishtwar and Bhaderwah.
- Prep
- 15 min
- Cook
- 60 min
- Total
- 75 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 300 kcal
Equipment
- •Pressure cooker
- •Heavy pot
Nutrition
Per serving, approximate
- Calories
- 300 kcal
- fat
- 11 g
- carbs
- 38 g
- fibre
- 9 g
- protein
- 14 g
- calories
- 300 kcal
Instructions
- 1
Pressure cook the soaked rajma (kidney beans) with salt until soft, about 5-6 whistles. Set aside with its cooking liquid.
- 2
Heat mustard oil in a pot. Sizzle the cumin, cloves, bay leaf and asafoetida in the hot oil.
- 3
Add turmeric and red chilli powder. Stir quickly so they do not burn.
- 4
Whisk the curd (yogurt) until smooth. Take the pot off the heat and stir the curd in continuously.
- 5
Put the pot back on low heat. Add the cooked rajma along with its liquid.
- 6
Simmer gently for 20-25 minutes, stirring occasionally. Cook until the gravy thickens and coats the beans.
- 7
Lightly mash a few beans against the side of the pot to thicken the gravy further.
- 8
Serve hot with rice.
Chef's tips
Keep the heat low after adding the curd so it does not split. Slow simmering gives madra (yogurt gravy) its deep, tangy flavour.
Ingredient substitutions
- mustard oil → any neutral cooking oil
Storage
Refrigerate up to 3 days in an airtight container.
Reheating
Reheat gently on the stovetop with a splash of water.
Common mistakes to avoid
- •Boiling the curd over high heat, which makes it split.
- •Undercooking the rajma before adding it to the gravy.
Serving suggestions
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