Authentic Himachali Chana Madra with Warm Pahadi Roti
A rich and comforting yogurt-based chickpea curry slow-cooked with aromatic spices and dried fruits. This traditional Himachali delicacy is deeply satisfying and pairs wonderfully with rustic flatbreads.
60min
Total Time
4
Servings
Himachali
Cuisine
Recipe
1
Whisk the yogurt thoroughly in a bowl until smooth and keep it ready.
2
Heat ghee in a heavy-bottomed pan and temper with cumin seeds, cloves, cinnamon, and green cardamom until fragrant.
3
Add the ginger paste and sauté for a minute on low heat.
4
Lower the flame completely and slowly pour in the whisked yogurt, stirring continuously to prevent curdling.
5
Cook the yogurt mixture on medium-low heat until the ghee begins to separate from the sides.
6
Add fennel seed powder, coriander powder, turmeric powder, and red chili powder, mixing well into the gravy.
7
Stir in the boiled chickpeas along with a half cup of water and salt to taste.
8
Simmer the curry on low heat for about 15 minutes so the chickpeas absorb all the rich flavors.
9
Stir in the chopped cashews and raisins during the final few minutes of cooking.
10
Serve hot alongside freshly made warm Pahadi Roti.
Ingredients
2 cups boiled kabuli chana (white chickpeas)
1.5 cups beaten fresh yogurt
2 tablespoons ghee
1 teaspoon cumin seeds
2 green cardamom pods
1 inch cinnamon stick
2 cloves
1 teaspoon ginger paste
1 tablespoon fennel seed powder
1/2 teaspoon coriander powder
1/4 teaspoon turmeric powder
1/2 teaspoon Kashmiri red chili powder
1 tablespoon chopped cashews and raisins
Salt to taste
Warm Pahadi Roti for serving
*This AI-generated recipe may contain inaccuracies.