Rajma Madra Recipe – The Authentic Himachali Recipe You Must Try

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September 14, 2025

On September 14, 2025

In Himachal, there is a unique food culture. Just like the local language changes from place to place, the food culture also changes. Himachal has 12 districts, and each has something unique to offer. You may have heard about the word dham. Dham is free to feast(davat) where you are served with many delicious local dishes on a platter, creating unique flavors. Imagine the fresh, crisp air of the Himalayas. Picture lush green valleys and snow-capped peaks. From this beautiful land comes a dish that is pure comfort and tradition. This dish is called Rajma Madra.

It is not your everyday rajma but a special recipe from the heart of Himachal Pradesh. This dish is part of Chamba Dham, also known as Chambyali Dham. It has a creamy, tangy gravy made with yogurt. It is rich with the aroma of whole spices and pure ghee. Each bite takes you on a journey to the mountains.

This article is your complete guide to making authentic Rajma Madra at home. We will explore its history. We will choose the right ingredients. And we will walk you through every simple step. Get ready to cook a masterpiece that will warm your heart and soul.

What is Rajma Madra? A Taste of Himachali Tradition

Rajma Madra is a culinary jewel from the Chamba district of Himachal Pradesh. It is a cornerstone of the Himachali Dham, a traditional festive feast served on special occasions. When you taste Madra, you are tasting a piece of Himachali culture.
What makes it so unique?

The main difference lies in its gravy. Unlike the common onion-tomato-based Punjabi rajma, Madra is cooked in a thick, creamy gravy of yogurt (dahi). This gives it a delightful, tangy flavor that is truly unforgettable. The interesting thing here is that this dish is cooked without garlic and onion, which makes it a satvik dish.

The flavor is complex yet balanced. It is not fiery hot. Instead, it is warmed by a bouquet of aromatic spices like cloves, cinnamon, cardamom, and bay leaves. These spices are fried in ghee, releasing their beautiful fragrance into the dish. It is a slow-cooked delicacy.

Why You’ll Fall in Love with This Rajma Madra Recipe

If you have never tried Rajma Madra, you are in for a wonderful surprise. Here’s why this recipe will become a new favorite in your kitchen:
Uniquely Creamy & Delicious: The yogurt-based gravy is silky smooth and rich. It’s a welcome change from typical curries.

Aromatic and Flavorful: The blend of whole spices cooked in ghee creates a magical aroma that will fill your entire home.
No Onion, No Garlic: It’s a fantastic option for those who avoid onion and garlic for dietary or religious reasons, without compromising on taste.

A Healthy, Protein-Packed Meal: Kidney beans are a great source of protein and fiber. This dish is both wholesome and incredibly satisfying.
Authentic Cultural Experience: Cooking this dish is like bringing a piece of the serene Himalayas right into your kitchen. You get to experience a true, traditional Indian recipe.

The Secret to Perfect Madra: Choosing the Right Ingredients

A great dish starts with great ingredients. For Rajma Madra, the quality of your ingredients is everything. There are no strong onions or tomatoes to hide behind. The true flavors of the beans, yogurt, and spices must shine through.
The Star of the Show: Pahadi Rajma

The most crucial ingredient is the rajma itself. For a truly authentic Madra, you must use Pahadi Rajma. These are small, flavorful kidney beans grown in the high altitudes of the Himalayas.

Why Pahadi Rajma? Unlike the larger, tougher kidney beans from the plains, Pahadi Rajma cooks faster. It has a thinner skin and becomes incredibly soft and creamy when cooked. This creamy texture is vital for the Madra, as the beans almost melt into the yogurt gravy.
Our Recommendation: The quality of your rajma will make or break this dish. To guarantee that authentic, creamy texture and nutty flavor, we highly recommend using ethically sourced, high-quality Pahadi Rajma from Organic Bevy. Using authentic beans is the first step to an authentic Madra.

The Soul of the Gravy: Yogurt (Dahi)

Yogurt is the heart of this recipe. It creates the signature creamy and tangy gravy. As you know by now, that dish is cooked without regular gravy of tomato and onion, so dahi gets to play the lead role.

Which Yogurt to Use? Use full-fat, plain yogurt. It should be fresh but slightly sour for the best flavor. Avoid low-fat or fat-free yogurt, as it will not provide the same richness and is more likely to curdle (split).

Preparation is Key: The yogurt must be whisked very well before you add it to the pan. We will discuss how to do this perfectly in the recipe steps. Also, the yogurt must be the same quantity as the Rajma to create a perfect blend.

The Aroma and Richness: Ghee and Whole Spices

Ghee: Do not substitute ghee with oil. Pure Desi Ghee is essential for the authentic nutty aroma and rich flavor of Rajma Madra. A generous amount is used to fry the spices and cook the gravy, which also helps prevent the yogurt from curdling. For the best results, a spoonful of pure A2 Cow Ghee from Organic Bevy will elevate the dish to another level.

Whole Spices (Khade Masale): These are the aromatics. You will need:

Cloves (Laung)
Cinnamon Stick (Dalchini)
Black Cardamom (Badi Elaichi)
Green Cardamom (Choti Elaichi)
Bay Leaf (Tej Patta)
Powdered Spices (Masale): These add depth and color.
Turmeric Powder (Haldi)
Kashmiri Red Chili Powder (for color, not heat)
Coriander Powder (Dhania)
Fennel Powder (Saunf) – optional but highly recommended for a unique flavor
Asafoetida (Hing)
Nuts and Dry Fruits: For a truly festive touch, slivered almonds and raisins are added towards the end. They provide a lovely sweetness and crunch.

Step-by-Step Guide: How to Make Authentic Himachali Rajma Madra

This recipe is simple, but it requires patience and attention to detail. Follow these steps carefully for a perfect result.
Serves: 4 people
Prep Time: 8 hours (for soaking)
Cook Time: 60 minutes

Ingredients

2 cups Pahadi Rajma, soaked overnight
2 cups Full-Fat Yogurt (Dahi), at room temperature
4 tablespoons Ghee
2 tablespoons Chickpea Flour (Besan) or Rice Flour
2 Bay Leaves (Tej Patta)
1 inch Cinnamon Stick (Dalchini)
2 Black Cardamoms (Badi Elaichi)
4 Green Cardamoms (Choti Elaichi)
4-5 Cloves (Laung)
1/2 teaspoon Turmeric Powder (Haldi)
1 teaspoon Kashmiri Red Chili Powder
1.5 teaspoons Coriander Powder (Dhania Powder)
1 teaspoon Fennel Powder (Saunf Powder), optional
A pinch of Asafoetida (Hing)
1 tablespoon Slivered Almonds
1 tablespoon Raisins
Salt to taste
Water as needed

Instructions

Part 1: Preparing the Rajma

Soak the Rajma: Wash the Pahadi Rajma thoroughly. Soak it in at least 4 cups of water overnight, or for a minimum of 8 hours. Soaking makes the beans easier to digest and cook.
Cook the Rajma: Drain the water from the soaked rajma. Place the rajma in a pressure cooker. Add 3 cups of fresh water, 1 teaspoon of salt, 1 black cardamom, and 1 bay leaf. This infuses the beans with flavor as they cook.
Pressure Cook: Cook on high heat until the first whistle. Then, lower the heat and cook for another 15-20 minutes. Let the pressure release naturally. The beans should be completely soft and mash easily when pressed. Do not discard the cooking water.
Part 2: Preparing the Yogurt Base (The Most Important Step!)
Whisk the Yogurt: In a large bowl, add the 2 cups of room-temperature yogurt. Whisk it vigorously with a wire whisk until it is completely smooth and there are no lumps.
Add Flour: Add the 2 tablespoons of chickpea flour (besan) to the whisked yogurt. You can also add rice flour chawal ka atta if you want. Also, add the turmeric powder, Kashmiri red chili powder, and coriander powder to the yogurt itself.
Combine Well: Whisk everything together until you have a smooth, paste-like mixture. The flour is crucial; it acts as a stabilizer and helps prevent the yogurt from curdling when it hits the hot pan.

Part 3: Cooking the Madra

Heat the Ghee: Place a heavy-bottomed pot or kadai on low heat. Add the 4 tablespoons of ghee and let it melt.
Temper the Spices: Once the ghee is moderately hot, add the asafoetida (hing). Then add the remaining whole spices: bay leaves, cinnamon stick, cloves, and both green and black cardamoms. Sauté for about 30-40 seconds until they become fragrant.
Add the Yogurt Mixture: Turn the heat to the absolute lowest setting. This is critical. Now, slowly pour the yogurt-flour mixture into the pot.
Stir Continuously: Begin stirring immediately with a whisk or spoon. Do not stop stirring. You must stir continuously for the first 8-10 minutes. This constant motion and the low heat will prevent the yogurt from splitting.
Cook the Gravy: Continue cooking and stirring until the mixture comes to a gentle simmer. You will see the color change and the gravy start to thicken.
The Final Cook: Once it starts bubbling, you can reduce the frequency of stirring. Cook the gravy for another 10-12 minutes, until it is thick and you see specks of ghee separating on the sides. This is the sign of a well-cooked Madra gravy.
Combine with Rajma: Now, add the boiled rajma along with its cooking water to the gravy. Mix gently.
Simmer: Add salt to taste. Let the curry simmer on low heat for 10-15 minutes. This allows the beans to absorb the flavors of the tangy, spiced gravy. If the gravy is too thick, you can add a little hot water to adjust the consistency.
Add Nuts and Finish: Finally, stir in the slivered almonds and raisins. Cook for another 2 minutes. Turn off the heat.

Pro Tips for Making the Best Rajma Madra (Expert Secrets)

Prevent Curdling: The key is threefold: use full-fat room-temperature yogurt, add a stabilizer like besan, and add the yogurt to the pan on very low heat while stirring continuously. Never stop stirring until it comes to a boil.
Use a Heavy-Bottomed Pan: This ensures even heat distribution and prevents the yogurt gravy from sticking to the bottom and burning.
Be Patient with the Gravy: Don’t rush the process of cooking the yogurt gravy. Cooking it until the ghee separates is what develops the deep, rich flavor.
Let It Rest: Like many curries, Rajma Madra tastes even better after it has rested for at least 30 minutes. This allows the flavors to meld together beautifully.
Don’t Skip the Ghee: This is not a dish to be frugal with ghee. It is essential for the flavor, aroma, and stability of the yogurt gravy.

How to Serve Rajma Madra

Traditionally, Rajma Madra is served with plain, fluffy steamed rice. The simple rice provides the perfect canvas for the rich and flavorful curry. You can also serve it with simple rotis or phulkas.
Garnish with a few more slivered almonds or fresh coriander leaves before serving. Serve it hot and enjoy a truly authentic Himachali meal.

Frequently Asked Questions (FAQs) about Rajma Madra

1. What if my yogurt curdles?

If your yogurt splits slightly, don’t panic. While the texture won’t be perfectly smooth, it is still edible. You can try whisking it vigorously to emulsify it again. To prevent this, always follow the tips mentioned above.

2. Can I use canned kidney beans?

You can, but it is not recommended for an authentic taste. Canned beans will not have the same creamy texture as properly soaked and cooked Pahadi Rajma. The starchy water from cooking the dry beans also adds body to the gravy.

3. Is Rajma Madra spicy?

No, it is not a fiery hot dish. Its flavor comes from aromatic spices, not chili heat. The Kashmiri red chili powder is used primarily for color.

4. Can I make Rajma Madra vegan?

The authentic recipe relies heavily on dairy (yogurt and ghee). While you could experiment with vegan yogurt (like coconut or cashew yogurt) and oil, the taste and texture will be very different, and it would not be a traditional Madra.

5. What is the main difference between Rajma Madra and Punjabi Rajma?

The biggest difference is the gravy. Rajma Madra has a creamy, tangy yogurt-based gravy with no onion or garlic. Punjabi Rajma has a savory, slightly spicy gravy made from a base of onion, ginger, garlic, and tomatoes.

Conclusion

Rajma Madra is more than just a recipe. It is a story of tradition, culture, and the simple, pure flavors of the mountains. Cooking this dish is a rewarding experience that connects you to the heart of Himachali cuisine.

Its creamy texture, tangy taste, and fragrant aroma make it a truly special meal for your family and friends. The secret lies in patience and using high-quality, authentic ingredients.

Ready to bring the taste of the Himalayas to your home? [Grab a pack of our premium Organic Bevy Pahadi Rajma] and start your culinary journey today. Happy cooking!

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