Creamy Pahadi-Style Rajma Madra Recipe – My Himachali Winter Favorite

 

The first time I made Creamy Pahadi-Style Rajma Madra Recipe, it was during winter when I was craving something warm and comforting. I still remember soaking the chitra rajma for hours and thinking about how this beautiful Himachali dish is cooked slowly with love. When I finally served it with hot rice and a little ghee on top, the aroma itself made everyone gather around the table.

I learned that Creamy Pahadi-Style Rajma Madra Recipe is not just about rajma, but about technique. From roasting whole spices, crushing them coarsely, mixing them with curd, and finally giving it a coal smoke finish, every step felt special. It reminded me why traditional recipes always taste better when we follow the right process.

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Ingredients of Creamy Pahadi-Style Rajma Madra Recipe

 

Portion/Servings: 6–7 pax

Preparation Time: 2–4 hrs

Cooking Time: 60 mins

 

For cooking rajma:

• Chitra rajma soaked – 3 cups
• Water – as required
• Mustard oil – 1 tbsp
• Salt – 1 tsp

For pounded masala:

• Coriander seeds – 1 tbsp
• Saunf – 1 tsp
• Methi seeds – ½ tsp
• Dry red chilli – 2–3 pcs
• Jeera – 1 tsp

For curd mixture:

• Curd – ¾ cup
• Pounded masala – 2 tbsp
• Turmeric powder – 1 tsp

For powdered masala:

• Coriander seeds – 1 tbsp
• Jeera – ½ tsp
• Cloves – 6–7 pcs
• Black cardamom – 3–4 pcs
• Mace – 1 pc
• Dry ginger powder – 1 tsp
• Cinnamon – 1½ inch
• Desiccated coconut – 2 tbsp
• Kasoori methi – 1 tbsp

For cooking Madra:

• Mustard oil – 2 tbsp
• Bay leaf – 3–4 pcs
• Onion sliced – 3 pcs
• Green chilli slits – 3–4 pcs
• Ginger & garlic pounded – 2 tbsp
• Tomato puree – 2 pcs
• Potato dices – 2 pcs
• Salt – 1 tsp
• Boiled chitra rajma
• Curd mixture
• Powdered masala
• Coal – for smoky taste
• Coriander chopped – 1 tbsp

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Instructions of Creamy Pahadi-Style Rajma Madra Recipe

 

Step 1: Pressure Cook the Rajma

Take a pressure cooker and add soaked chitra rajma, enough water, salt, and a little mustard oil. Close the lid and cook until the rajma becomes soft and well cooked. Keep the rajma along with its cooking liquid aside.

 

Step 2: Prepare the Pounded Masala

Heat a pan on low flame and dry roast coriander seeds, saunf, methi seeds, dry red chillies, and jeera until aromatic. Let the spices cool slightly, then pound them coarsely using a mortar and pestle. Keep this masala aside for later use.

 

Step 3: Prepare the Powdered Masala

In the same pan, dry roast coriander seeds, jeera, cloves, black cardamom, mace, cinnamon, desiccated coconut, and kasoori methi on low heat until fragrant. Allow the spices to cool completely. Grind them into a fine powder. After grinding, mix in dry ginger powder. Keep this powdered masala ready.

 

Step 4: Heat the Mustard Oil

Take a wide pan and add mustard oil. Heat it until it just starts smoking, then lower the flame. This step gives the madra its authentic flavour.

 

Step 5: Sauté the Aromatics

Add sliced onions and cook until soft and lightly golden. Add green chilli slits and pounded ginger-garlic. Sauté well until the raw smell disappears.

 

Step 6: Add Tomato and Potatoes

Add tomato purée and cook until thick and slightly glossy. Add diced potatoes and a little salt. Mix and cook briefly so the potatoes absorb the masala flavours.

 

Step 7: Add Cooked Rajma

Add the pressure-cooked rajma along with some of its cooking liquid. Mix gently and let the curry come to a boil.

 

Step 8: Add the Curd Mixture

Lower the flame and slowly add the prepared curd mixture while stirring gently. Cover the pan and let the madra cook on low heat until the gravy becomes creamy and well cooked.

 

Step 9: Finish with Powdered Masala

Add the prepared powdered masala and mix gently. Let the curry simmer briefly so all the flavours blend together.

 

Step 10: Smoke and Serve

Give the madra a smoky touch using hot coal if desired. Garnish with chopped coriander and serve hot with steamed rice or rotis.

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About Creamy Pahadi-Style Rajma Madra Recipe

 

Creamy Pahadi-Style Rajma Madra Recipe comes from Himachal Pradesh and is considered a very special dish there. Madra can be made with chana or rajma, but this rajma version is very rich and perfect for winters. I use chitra rajma, which is light brown in color with small patterns on it.

In this recipe, rajma is soaked properly before cooking. It is pressure cooked just enough so it becomes soft but not mashy. This is very important for Creamy Pahadi-Style Rajma Madra Recipe because the texture should stay intact.

Two types of spices are used in Creamy Pahadi-Style Rajma Madra Recipe. One is roasted and crushed coarsely. The other is ground into a powder with whole spices like black cardamom, cloves, mace, cinnamon, dry ginger powder, and even coconut. This gives deep aroma and thickness.

Mustard oil is heated to smoking point first. Then it is cooled slightly before adding bay leaf and sliced onions. Everything is cooked on high heat, just like it is traditionally cooked on coal. Tomato puree and curd mixture are added and cooked slowly until oil comes on top. At the end, I always give coal smoke (dhungar) to the Creamy Pahadi-Style Rajma Madra Recipe. That smoky flavor makes it taste authentic and special.

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Cooking Tips for Creamy Pahadi-Style Rajma Madra Recipe

 

• Soak the rajma properly: Soak chitra rajma for at least 6 hours. Minimum 2 hours if you are short on time, but longer soaking gives better texture in Creamy Pahadi-Style Rajma Madra Recipe.
• Do not overcook in pressure cooker: Give around 3 whistles only. Rajma should be soft but not mashy because it will cook again in the gravy.
• Roast spices lightly: Roast coriander seeds, fennel, fenugreek, cumin, and whole red chillies lightly before crushing. Do not burn them.
• Cook curd patiently: When adding curd mixture to Creamy Pahadi-Style Rajma Madra Recipe, it may look like it is splitting. Keep stirring and cook on low heat for 10–15 minutes until oil separates.
• Heat mustard oil properly: Always bring mustard oil to smoking point first, then cool slightly to remove raw smell.
• Do not skip dhungar: Coal smoke gives authentic flavor to Creamy Pahadi-Style Rajma Madra Recipe. It makes a big difference.

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Pairing Guide for Creamy Pahadi-Style Rajma Madra Recipe

 

The best pairing for Creamy Pahadi-Style Rajma Madra Recipe is simple hot steamed rice. I always serve it with garma garam chawal and a little desi ghee on top. This combination tastes heavenly in winter.

• Steamed Basmati Rice: The creamy gravy of Creamy Pahadi-Style Rajma Madra Recipe goes perfectly with plain rice.
• Jeera Rice: Light jeera flavor adds extra aroma without overpowering the dish.
• Simple Salad: Onion, cucumber, and lemon salad balances the richness.
• Warm Buttermilk: A mild drink pairs well with the rich and spiced Creamy Pahadi-Style Rajma Madra Recipe.

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Frequently Asked Questions – Creamy Pahadi-Style Rajma Madra Recipe

 

1. What is Creamy Pahadi-Style Rajma Madra Recipe?

Creamy Pahadi-Style Rajma Madra Recipe is a traditional Himachali dish made with soaked rajma cooked in a curd-based gravy with roasted and ground spices.

 

2. Which rajma is best for Creamy Pahadi-Style Rajma Madra Recipe?

Chitra rajma is best for Creamy Pahadi-Style Rajma Madra Recipe. It is light brown with patterns and gives good texture.

 

3. How long should I soak rajma for Creamy Pahadi-Style Rajma Madra Recipe?

Soak rajma for at least 6 hours. Proper soaking helps in even cooking in Creamy Pahadi-Style Rajma Madra Recipe.

 

4. How many whistles are needed for Creamy Pahadi-Style Rajma Madra Recipe?

About 3 whistles are enough. Rajma should be soft but not mashy because it cooks again in the gravy of Creamy Pahadi-Style Rajma Madra Recipe.

 

5. Why is mustard oil used in Creamy Pahadi-Style Rajma Madra Recipe?

Mustard oil gives authentic Himachali flavor to Creamy Pahadi-Style Rajma Madra Recipe. Heating it to smoking point removes raw smell.

 

6. Why does curd split in Creamy Pahadi-Style Rajma Madra Recipe?

Curd may look split when added, but continuous stirring and slow cooking will fix it. This is normal in Creamy Pahadi-Style Rajma Madra Recipe.

 

7. What makes Creamy Pahadi-Style Rajma Madra Recipe thick?

The ground spice mix with coconut and whole spices adds thickness and aroma to Creamy Pahadi-Style Rajma Madra Recipe.

 

8. Is dhungar necessary in Creamy Pahadi-Style Rajma Madra Recipe?

Dhungar is highly recommended. Coal smoke gives traditional flavor to Creamy Pahadi-Style Rajma Madra Recipe.

 

9. Can I make Creamy Pahadi-Style Rajma Madra Recipe without onion?

Traditionally onions are used and sliced thin so they dissolve in gravy. For authentic taste, they are recommended in Creamy Pahadi-Style Rajma Madra Recipe.

 

10. What is the best way to serve Creamy Pahadi-Style Rajma Madra Recipe?

The best way to serve Creamy Pahadi-Style Rajma Madra Recipe is with hot rice and a little ghee on top, especially in winter.

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