Authentic Chamba Madra with Pahadi Pulao

Name: Authentic Chamba Madra with Pahadi Pulao
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Cuisine: Himachali
Ingredients: 1 cup kabuli chana, soaked overnight and boiled; 2 cups thick whisked curd; 2 tablespoons ghee; 1 teaspoon cumin seeds; 2 green cardamom pods; 1 black cardamom; 1-inch cinnamon stick; 2 cloves; 1/2 teaspoon dry ginger powder; 1 teaspoon fennel powder; 1/2 teaspoon Kashmiri red chili powder; 1/4 teaspoon turmeric powder; Salt to taste; 1 tablespoon chopped cashews and raisins

Experience the rich culinary heritage of Himachal Pradesh with this slow-cooked yogurt and chickpea delicacy. Served alongside fragrant Pahadi pulao, it offers a comforting blend of aromatic spices and creamy textures.

Photo by Milton Das on Pexels

60min Total Time

4 Servings

Himachali Cuisine

Recipe

Heat ghee in a heavy-bottomed pan and temper with cumin seeds, green cardamom, black cardamom, cinnamon, and cloves until fragrant.

Reduce the heat to low and slowly add the whisked curd, stirring continuously to prevent it from curdling.

Simmer the yogurt gravy on low heat until it thickens and releases a rich aroma, stirring occasionally.

Add the boiled chickpeas along with a little of their cooking water to the simmering gravy.

Stir in the dry ginger powder, fennel powder, red chili powder, turmeric powder, and salt.

Cover and cook on low heat for 15 minutes so the chickpeas absorb all the flavors of the spiced yogurt.

Garnish with lightly fried cashews and raisins, then serve hot with aromatic Pahadi pulao.

Ingredients

1 cup kabuli chana, soaked overnight and boiled

2 cups thick whisked curd

2 tablespoons ghee

1 teaspoon cumin seeds

2 green cardamom pods

1 black cardamom

1-inch cinnamon stick

2 cloves

1/2 teaspoon dry ginger powder

1 teaspoon fennel powder

1/2 teaspoon Kashmiri red chili powder

1/4 teaspoon turmeric powder

Salt to taste

1 tablespoon chopped cashews and raisins

*This AI-generated recipe may contain inaccuracies.