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.
