Rajma Madra Recipe (Chamba Ka Madra) – Himachali Zaika

About Rajma Madra

Rajma Madra is a dish prepared in Dham (Lunch served in traditional marriages of Himachal Pradesh)  The dish is prepared  Rajma/Kidney Beans, cooked in yoghurt gravy along with desi ghee and few spices. What makes it more interesting is the way of cooking yoghurt, let’s see how it’s prepared.

Rājmā (Alternative names Razma) (Hindi: राजमा, Urdu: راجما‎) having place of origin in Indian subcontinent. Razma has main ingredients of kidney beans. 100 grams of boiled Rajma beans contain 140 calories kcal.



* 250 grams – Kidney Beans (Rajma)
* 150 grams – Curd
* 2 Onions
* 4 tbsp. Oil
* 1 tbsp. Garam Masala
* 1 tbsp. Red Chili Powder
* ¼ tbsp. Asafoetida (Hing)
* ¼ tbsp. Turmeric Powder (Haldi)
* Salt to taste
* Fresh Coriander

1. Soak the beans for about 3 hours in luke warm water.
2. Pressure-cook the rajma with salt. Once pressure-cooked, keep aside.
3. Heat the oil in a pan and sauté the onions till pinkish brown.
4. Add hing, haldi, red chili powder and salt and let it cook for about a minute.
5. Add the curd and mix well. Cover with lid and let it cook for a few minutes till oil starts to separate.
6. Open lid and add garam masala and fresh coriander. Mix well and let it cook for about 1-2 minutes with constant stirring.
7. Add the pressure-cooked beans (only the beans) and mix well. Let it cook for about 2 minutes.
8. Add the bean water and cover with lid. Let it cook for about 5 minutes.
9. Then open the lid and let it cook till you achieve the required thickness of gravy.
10. Garnish it well with coriander and serve hot!


* राजमा – 250 ग्राम
* बारीक कटे प्याज – 2
* दही – 150 ग्राम
* हींग – 1/4 छोटा चम्मच
* हलदी – 1/4 छोटा चम्मच
* लाल मिर्च पाउडर – 1 छोटा चम्मच
* गर्म मसाला -1 छोटा चम्मच
* तेल – 4 बडे़ चम्मच
* कटा हुआ हरा धनिया
* नमक


1. गुनगुने पानी में राजमा 3 घंटे तक भिगो दें.प्रेशर कुकर में राजमा नमक डाल कर उबाल लें.
2. पेन में तेल गरम करें. प्याज डाल कर सुनहरा होने तक भूने.हींग लाल मिर्च पाउडर हलदी और नमक डाल कर 1 मिनट तक भूनिये.
3. अब प्याज में दही डाल कर मिला दें.पेन को ढक दें और दही का पानी सूखने दें.
4. ढककन हटा कर दही को अछे से तेल अलग होने तक भूनियें.गरम मसाला और थोड़ा हरा धनिया और बिना पानी के राजमा डाल 2मिनट तक भूनियें.
5. राजमा का पानी डालियें .पेन को 5 मिनट तक ढक दें.गाढा़ होने तक पकाऐं.हरा धनिया डाल कर चावल के साथ गरम गरम परोसें.

More information on Rajma

Rājmā (Hindi: राजमा, Urdu: راجما‎) or Rāzmā is a popular South Asian vegetarian dish consisting of red kidney beans in a thick gravy with many Indian whole spices and usually served with rice and food. Although the kidney bean is not of South Asian origin, it is a part of regular diet in Northern India and Nepal. The dish developed after the red kidney bean was brought to South Asia from Mexico. Being a popular dish, it is prepared on important occasions. A 100 gram serving of boiled Rajma beans contain about 140 calories, 5.7 grams of protein, 5.9 grams of fat and 18 grams of carbohydrate. Rajma chawal, i.e. Rajma served with boiled rice, is a popular dish throughout northern India and Nepal.

Some of the best Rajma are said to be grown in the Nepal hills, north Indian state of Himachal Pradesh and the Jammu region of J&K. Rajma chawal served with chutney of Anardana is famous dish of Peerah, a town in Ramban district of Jammu. Going further, the Rajma of Chinta Valley in Doda district, a short distance from the town of Bhaderwah of Jammu province are said to be amongst the most popular. These are smaller in size than most Rajma grown in plains, and have a slightly sweetish taste.

The combination of Rajma and rice generally lists as a top favorite of North Indians and Nepalis. Rajma is prepared with onion, garlic and many spices in India, and it is one of the staple foods in Nepal. This dish is popular throughout South Asia.

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