@masalatangokitchen: Chamba Style Rajma ☔ Curd Magic! No Onion • No Tomato • No Garlic 🔥 Discover the authentic Chamba Style Rajma made with a unique twist – curd-based gravy instead of onion, tomato, garlic, or ginger.
Slow-cooked in mustard oil with whole spices, this Himachali-inspired rajma is rich, comforting, and full of deep flavour. Watch the magic of tadka, spices, and creamy texture come together into a soul-warming dish. Perfect with steamed rice 🍚 👉 Full recipe shared in comments. #ChambaRajma #HimachaliCuisine #RajmaRecipe #NoOnionNoGarlic #NoTomatoRecipe

MasalaTango :

🌧️Chamba Style Rajma (Curd Magic) 🔥 🫘 Step 1: Boil Rajma Boil 2 bowl rajma in salted water until soft and well cooked. Set aside. 🥣 Step 2: Curd Masala Mix Take 1 cup curd and add: * 1 tbsp Kashmiri red chilli powder * 1 tbsp coriander powder * ¾ tbsp cumin powder * ½ tbsp hing (asafoetida) * ¾ tbsp ginger powder * ¾ tbsp crushed kasuri methi * 1 tbsp fennel powder * ½ tbsp garam masala * 1 tbsp besan 👉 Whisk everything well into a smooth mixture. 🔥 Step 3: Tadka Base Heat mustard oil until it slightly smokes.
Then lower the flame and let it cool slightly. Add: * 1 tbsp cumin seeds * 2 badi elaichi * 4 green elaichi * 2 inch cinnamon stick * 5 cloves * 2 tej patta * 2 dried Kashmiri red chillies 👉 Let it crackle and release aroma. 🥄 Step 4: Combine Add the curd masala mix into the pan. 👉 Keep whisking continuously so the curd doesn’t split.
Cook until oil starts separating (oil releases). 🫘 Step 5: Rajma Cooking Add boiled rajma + a little water.
Cover and cook until gravy thickens and reduces. 🌿 Final Touch Garnish with: * Kasuri methi * Fresh coriander 🍽️Serve With Hot steamed rice 🍚 or your favourite bread.