Want To Cook Yami Gautam’s Favourite Chamba Rajma At Home? Here’s A Recipe

The recipe for Yami Gautam’s favourite Chamba Rajma recently captured the hearts – and stomachs – of food enthusiasts. The unique kidney bean dish gained fame after the actress expressed her love for it during an interview months ago. Unlike its more common cousin, Punjabi Rajma Masala, the Chamba Rajma is “smeared in ghee and Pahadi spices," as the actress said.

Yami’s heartfelt expression of her special love for the dish led it to become a sensation in the online culinary community. As it piqued the interest of the fans, a food blogger posted the eagerly awaited recipe on Instagram. The step-by-step guide demonstrated the process of cooking Chamba Rajma in one’s kitchen:

Recipe Of Chamba Rajma

Ingredients

• 1 cup rajma (kidney beans) or 200 grams
• Water for soaking rajma and pressure cooking
• 1 inch cinnamon
• 2 cloves
• 1 tej patta
• 2 green cardamom
• 2 tablespoons Ghee
• ½ teaspoon cumin seeds
• ⅛ teaspoon asafoetida (hing)
• 1 cup fresh full fat curd – beaten
• ½ teaspoon turmeric powder
• ½ teaspoon cumin powder
• ½ teaspoon Garam Masala
• 1 teaspoon Kashmiri red chilli powder
• 1 teaspoon Coriander Powder
• Salt as required

Method

• Begin with rinsing rajma with water a couple of times and soak it in enough water for 6 to 7 hours or overnight.
• While starting the cooking, drain all the water and rinse the rajma again. Go on to put it in a pressure cooker and add all the whole spices including 1 inch cinnamon, 2 cloves, 1 tej patta, and 2 green cardamoms.
• Add around 2 cups of water and pressure cook on a medium flame for 15 to 16 whistles.
• Once cooked, open the lid and check if the beans are completely mashed when you press it with a spoon or with your fingers. If not cooked, continue to pressure cook for some more time.
• Meanwhile, take a bowl and add 1 cup fresh full-fat curd. Whisk it till it turns smooth.
• Now, take a plan and put it on the stove. Add 2 tablespoons ghee or 3 tablespoons oil followed by cumin seeds.
• Switch off the flame and go on to add ⅛ teaspoon asafoetida (hing). Mix it well and keep it aside.
• Mix curd and ghee and stir them well. Put the pan on the stove again and continue to stir non-stop until the ghee is completely separated from the curd mixture.
• Once done, add all the spices to it including ½ teaspoon turmeric powder, ½ teaspoon cumin powder, ½ teaspoon garam masala powder, 1 teaspoon Kashmiri red chilli powder, and 1 teaspoon coriander powder. You can also add a few methi seeds and ½ teaspoon of fennel powder.
• Mix it well and continue.
• Now, drain all the water from the rajma and add it to the curd gravy. Season with salt and mix it well.
• Simmer the madra gravy on a low flame for a few minutes and you will see that the gravy will thicken. You can also add hot water to avoid a very thick consistency.
• Once cooked, switch off the flame and your Chamba rajma is ready to be served with roti or steamed rice.