Would You Like To Make Yami Gautam’s Signature Chamba Rajma at Home? This Is A Recipe

Foodies’ stomachs and hearts were recently caught by the recipe for Chamba Rajma, Yami Gautam’s favorite dish. The actress became well-known for her distinctive kidney bean dish after expressing her appreciation for it in an interview many months earlier. The actress described Chamba Rajma as “smeared in ghee and Pahadi spices,” in contrast to its more popular cousin, Punjabi Rajma Masala.

The meal went viral in the internet food world as a result of Yami’s sincere declaration of her unique passion for it. The much-anticipated dish was shared on Instagram by a culinary blogger as soon as it caught followers’ attention. The detailed instructions showed how to prepare Chamba Rajma in a home kitchen:

Ingredients for the Chambarra Rajma recipe

200 grams or one cup of rajma, or kidney beans
Water for pressure cooking and soaking rajma
One-inch cinnamon
two cloves
One tej patta
Two cardamoms in green
two tsp Ghee
1/4 tsp. cumin seeds
⅛ teaspoon hing or asafoetida
One cup freshly whipped full-fat curd
One-half teaspoon of powdered turmeric
A smidgeon of cumin powder
Half a teaspoon of garam masala
One tsp. powdered Kashmiri red chili
One teaspoon of powdered coriander
salt as needed

Approach
Rajma should first be rinsed with water a few times before being soaked in sufficient water for six to seven hours or overnight.

Empty all the water and give the rajma another rinse before proceeding with the cooking. Then, transfer it to a pressure cooker and add all the spices, such as two cloves, one tej patta, one inch of cinnamon, and two green cardamoms.

Pour in around 2 cups of water and pressure cook for 15 to 16 whistles on medium heat.

When the beans are done, lift the cover and use a spoon or your fingers to push them to see whether they are totally mashed. If it is not cooked, give it one more minute under pressure.

In the meantime, transfer one cup of fresh, full-fat curd to a bowl. Beat it until it becomes creamy.

Make a plan now and put it on the burner. After adding 3 tablespoons of oil or 2 teaspoons of ghee, add the cumin seeds.

After turning off the heat, add ⅛ teaspoon of asafoetida (hing). Stir well and set aside.

Gently mix the curd into the ghee. Return the pan to the fire and whisk constantly until the ghee and curd mixture are well separated.

After it is finished, add all the spices to it: one teaspoon each of coriander, cumin, garam masala, turmeric, and Kashmiri red chili powders. ½ teaspoon of fennel powder and a few methi seeds may also be added.

Stir well, then proceed.
After the rajma has been completely drained, add it to the curd gravy. Add salt and stir well.

The madra gravy will thicken if you simmer it over low heat for a couple of minutes. If you want to prevent a particularly thick consistency, you may also add boiling water.

When done, turn off the heat and serve your chamba rajma over steaming rice or roti.