Chana Madra is a Himanchali style curry where Chickpeas are cooked in a yogurt Sauce along with spices. Serve it with steamed rice for a perfect meal.
Chana Madra is a Himanchali style curry where Chickpeas are cooked in a yogurt Sauce along with spices. Serve it with steamed rice for a perfect meal.
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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