Rajma madra or chamba ka rajma recipe is a curd and legume based curry from the himachali cuisine. Usually the beans that are added in madra are chi kidney beans (rajma).  Madra is one of the dishes that is served in a himachali food feast along with various other dishes. This recipe is made without garlic, onion and tomato.

Video recipe of rajma madra



Prepration time- 10 min

Cooking time – 10 min

Serve- 3 person

Cuisine- Himanchali






1 cup rajma (soaked and boiled)

½ tspn jeera

1 cup fresh curd

1 tspn dhaniya powder

1 tspn ginger paste

2 whole red chili

1 tspn red chili powder

1/3 tspn haldi powder

1 tson kasoori methi

½ tspn garam masala

Some whole garam masala for tadka

Bay leaf

1 tbspn Desi ghee

2-3 green chilli

Salt to taste





Rinse 1 cup rajma (200 grams) with water. Then soak rajma beans in enough water for 8 to 9 hours or overnight.

Next day drain all the water and rinse the rajma in running water. Drain the extra water. Place the rajma beans in a pressure cooker.

Add 2 cups water. cover with lid and pressure cook on medium flame for 3-4 whistles.

When the pressure settles down, open the lid and check if the rajma has cooked well or not. The beans should mash completely when you press it with a spoon or with your fingers. If the rajma beans are not cooked, then continue to pressure cook for some more time. Add some more water if required.

In a bowl, take 1 cup fresh full fat fresh curd and whisk it till smooth. Keep aside.

Add dhaniya powder, haldi powder, red chilli powder and kitchen king masala in curd and mix well.

Heat a pan add desi ghee and add bay leaf, some whole spices and saute.

Now low flame of gas and add salt to taste and add mix curd or madra in pan and saute,

Cover and cook masala for 3-4 min.

Continue to stir till all ghee is separated and you see a layer of ghee floating at the sides and on few places at the top of the curd mixture.

After 4 min. open lid and add boiled rajma mix well.

Add kasoori methi and ½ tspn garam masala and mix well.

Add one cup of water for gravy adjust gravy consistency for your requirements.

Cover for 5 min and rajma  madra is ready to serve.

Garnish with dhaniya patti and serve with rice or chapatti.



Note- The only tricky part in the madra recipe is cooking the curd. The curd should not split. So while making this recipe, do Use full fat curd or curd made from whole milk. Do not use low fat curd or curd made from toned milk.

You can check more rajma recipe

Rajam do payaja 

kala chana masala recipe 

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