Chana Madra (Himanchali Chickpeas in Yogurt Sauce)

Chana Madra is a Himachali style curry where Chickpeas are cooked in a yoghurt sauce along with spices. Serve it with steamed rice for a perfect meal. Here is how to make it.

Ingredients

  • ▢1 cup Kabuli Chana
  • ▢3 tbsp Ghee
  • ▢¼ tsp Hing
  • ▢1 tsp Cumin Seeds
  • ▢3-4 Cloves (Crushed)
  • ▢2 Black Cardamom (Crushed)
  • ▢1 inch Cinnamon (Crushed)
  • ▢2-3 Dry Red Chillies
  • ▢2 cups Curd
  • ▢2 tsp Maida (I add it to avoid separation of curd. But it’s totally optional.)
  • ▢2 tsp Coriander Powder
  • ▢½ tsp Cumin Powder
  • ▢½ tsp Turmeric Powder
  • ▢2 tsp Kashmiri Red Chilli Powder
  • ▢200 g Paneer (Cubed)
  • ▢10-12 Cashew Nuts
  • ▢10-12 Raisins
  • ▢Salt to taste
  • ▢½ tsp Sugar
  • ▢1 tbsp Ghee
  • ▢2 tbsp Fresh Coriander (Chopped)

Instructions

  • Wash the chana and soak in 3-4 cups water for 6-8 hours.
  • Drain the water and add the chana in a pressure cooker along with 2 cups of water and 2 tsp salt.
  • Pressure cook until chana are nicely cooked.
  • Remove the pressure cooker from heat and let the pressure release.
  • Heat ghee in a pan.
  • Once the oil is hot, add hing and cumin seeds and let them crackle for a few seconds.
  • Add crushed cloves, black cardamom, cinnamon and dry red chillies and fry for a few seconds.
  • Whisk curd with Maida, coriander powder, cumin powder, turmeric powder and red chilli powder and add it in the pan.
  • Cook for 3-4 minutes.
  • Add cooked Chana, paneer, cashew nuts and raisins and cook for 2-3 minutes.
  • Add salt to taste, sugar and ghee and cook for 5-6 minutes.
  • Garnish with fresh coriander.
  • Serve Madra with naan or rice.

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