Step-by-Step Instructions

1. 1.Soak Rajma

   Soak 1 cup of red kidney beans (rajma) in water overnight to ensure they soften properly for cooking.

2. 2.Pressure Cook Rajma

   Drain the soaked rajma and transfer them to a pressure cooker. Add 3 cups of fresh water. Securely close the lid of the pressure cooker.

3. 3.Cook Rajma

   Place the pressure cooker on high flame. Once the first whistle blows, reduce the flame to low and continue to cook for another 15 minutes. This will ensure the rajma are tender.

4. 4.Prepare Yogurt Mixture

   While the rajma is cooking, take 1 cup of full-fat yogurt in a bowl. Add 1/4 cup of rice flour to it. Whisk thoroughly until the mixture is smooth and lump-free. Set this mixture aside.

5. 5.Check Rajma Doneness

   After 15 minutes of cooking on low flame, turn off the gas. Allow the pressure to release naturally from the cooker. Open the cooker and check if the rajma are soft but still hold their shape; they should not be mushy.

6. 6.Strain Rajma

   Carefully strain the cooked rajma, making sure to reserve the cooking water. This water is flavorful and will be used later in the curry to maintain consistency and taste.

7. 7.Heat Ghee and Temper Spices

   Heat 2.5 tablespoons of ghee in a kadai (wok) on medium flame. Once the ghee is hot and melted, add 1/4 teaspoon of asafoetida.

8. 8.Add Whole Spices

   Add the whole spices: 2 bay leaves, 1 crushed black cardamom, 4 crushed green cardamoms, 1 inch cinnamon stick, 2 cloves, 1 small piece of mace, 2 dry red chilies, and 1 teaspoon of cumin seeds. Sauté these spices on low flame until they become fragrant, which should take about 1-2 minutes.

9. 9.Add Powdered Spices

   Add the powdered spices: 1 teaspoon of fennel powder, 1/4 teaspoon of black pepper powder, 1/4 teaspoon of roasted cumin powder, and 1/4 teaspoon of fenugreek powder. Sauté these spices for 1 minute on low flame, stirring constantly.

10. 10.Incorporate Yogurt Mixture

    Keeping the flame on low, add the whisked yogurt and rice flour mixture to the kadai. Stir continuously to prevent the yogurt from curdling. Cook this mixture for 2-3 minutes until the ghee starts to separate from the mixture.

11. 11.Add Remaining Spices

    Add 1 teaspoon of salt, 1 teaspoon of Kashmiri red chili powder, and 1/2 teaspoon of turmeric powder to the mixture. Mix all the spices well and cook for another 1 minute.

12. 12.Add Cooked Rajma

    Add the boiled rajma to the prepared spice mixture in the kadai. Mix thoroughly, ensuring that the rajma are well coated with the rich masala. Cook for 2-3 minutes, stirring gently.

13. 13.Add Reserved Water

    Pour in the reserved rajma cooking water. Increase the flame to medium-high and bring the curry to a rolling boil.

14. 14.Add Garam Masala

    Once the curry is boiling, add 1/2 teaspoon of homemade garam masala. Mix it in thoroughly to distribute the flavors.

15. 15.Simmer and Thicken

    Reduce the flame to low-medium. Cover the kadai with a lid and let the curry simmer for 5-6 minutes. Stir occasionally to prevent sticking and ensure even thickening, until the curry reaches your desired consistency.

16. 16.Garnish and Serve

    Turn off the gas. Garnish the Himachali Rajma Madra generously with freshly chopped coriander leaves. Serve hot with rice, roti, or paratha for a delicious meal.