By Suprita Miter
February 6, 2025
Pahadi Rajma is a hearty, slow-cooked kidney bean curry from the hills of Uttarakhand and Himachal. Made with local rajma, mustard oil, and aromatic spices, it has a rich, creamy texture. Served with steamed rice, it’s a comforting, dish perfect for mountain cuisine lovers.
Use small red or black-spotted rajma from Uttarakhand or Himachal, as they have a rich, creamy texture when cooked.
Soak rajma for at least 8-10 hours or overnight to ensure they cook evenly and soften well.
Pahadi rajma develops its signature taste when slow-cooked for an extended time, allowing flavours to blend perfectly.
Authentic pahadi flavours come from cooking in mustard oil, which enhances the aroma and depth of the dish.
Bay leaf, cinnamon, black cardamom, and cloves add warmth and fragrance, making the rajma more flavourful.
Lightly mash a portion of the cooked rajma to naturally thicken the gravy and give it a luscious texture.
Like most rustic dishes, pahadi rajma tastes even better after resting for a few hours, allowing the flavours to deepen.