Authentic Himachali Madra with Warm Pahadi Roti
A rich and comforting Himachali delicacy made with boiled chickpeas simmered in a spiced, thick yogurt-based gravy. Infused with aromatic traditional spices, this festive curry pairs wonderfully with warm flatbreads.
55min
Total Time
4
Servings
Himachali
Cuisine
Recipe
1
Heat ghee in a heavy-bottomed pan over medium heat and add cumin seeds, black cardamom, green cardamoms, cloves, and cinnamon stick until aromatic.
2
Add asafoetida and ginger paste, sautéing for a minute until the raw aroma disappears.
3
Reduce the heat to low and slowly pour in the whisked yogurt, stirring continuously to prevent it from curdling.
4
Cook the yogurt mixture until the ghee begins to separate from the edges.
5
Add fennel powder, dry ginger powder, and salt, mixing well into the gravy.
6
Add the boiled chickpeas along with a half cup of water and simmer for 15 minutes so the flavors absorb well.
7
Garnish with fresh coriander leaves and serve hot with traditional flatbreads.
Ingredients
2 cups boiled chickpeas
1.5 cups full-fat plain yogurt, whisked
2 tablespoons ghee
1 teaspoon cumin seeds
2 black cardamoms
4 green cardamoms
3 cloves
1 inch cinnamon stick
1 teaspoon ginger paste
1 teaspoon fennel powder
1/2 teaspoon dry ginger powder
1/4 teaspoon asafoetida
Salt to taste
2 tablespoons chopped coriander leaves for garnish
*This AI-generated recipe may contain inaccuracies.