Rajma madra or pahari madra Recipe

Cooking Directions

• STEP 1.Soak the kidney beans overnight and cook them until tender.
• STEP 2.In a separate pan, heat ghee and add spices like cardamom, cinnamon, and cloves.
• STEP 3.Add chopped onions and sauté until golden brown.
• STEP 4.Add ginger-garlic paste and cook until fragrant.
• STEP 5.Add yogurt and cook until the ghee separates.
• STEP 6.Add cooked kidney beans and simmer for a few minutes.
• STEP 7.Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

• Make sure to soak the kidney beans overnight to ensure they cook evenly and become tender.
• Adjust the spices according to your taste preferences.
• For a creamier texture, you can blend a portion of the cooked kidney beans before adding them to the curry.

Storage and Serving

• Rajma Madra can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry on the stovetop or in the microwave before serving.
• Serve Rajma Madra with steamed rice or roti for a complete meal.