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chana maadra

Curry

Channa Madra Recipe – Chickpeas in Yogurt Sauce

Chana Madra Recipe – Chickpeas with Yogurt Gravy Recipe

Chana Madra is a lip smacking recipe from Himachal which is a rich blend of kabuli chickpeas and curd. Today we have a lip smacking recipe of chana madra for you all. This dish is really easy and quick to make.

Many of us often include this dish in our meals and it tastes absolutely delicious. This thick and flavorful curry, here chanas are simmered in curd gravy goes well with chapatis, paranthas, naan or plain rice. Trust me; it comes off really yummy and super scrumptious! Try out this recipe yourself and impress everyone at your home. Enjoy!

Directions

Getting ready:

Soak chickpeas in water for 8-10 hours or overnight. Then boil them in 1.5 cup of water along with ¾ tsp salt and ¼ tsp baking soda (optional) in pressure cooker. Let them boil till one whistle and then cook for 4-5 minutes on low flame. Drain the excess water and place them in a bowl.

chana madra

Ground the whole spices first for making chana madra curry. For this, peel the brown cardamom and use the seeds. Coarsely ground the seeds along with clove, black peppercorns and cinnamon stick in a mortar pestle.

chana madra
Making:

Now let us prepare the tempering for chana madra curry. Heat 2 tbsp ghee in a wok or pan. When the ghee melts, add cumin seeds, asafoetida and saute for a while. After the seeds crackle add coarsely ground spices, cinnamon stick and mix well. Saute the spices for a while.

chana maadra
To the pan now add turmeric powder, coriander powder, boiled chana, red chilly powder and mix all the ingredients really well. Now add raisins and saute for 1 to 2 more minutes until the chickpea gets nicely coated with the spices.

chana maadra

After sautéing the masala, add curd into it and keep stirring constantly until the curry starts simmering again. When you see gentle boil in the gravy add salt, followed by rest of the ghee and mix all the ingredients nicely.

chana maadraServing:

Chana madra is now ready to serve. Turn off the flame and transfer the sabzi into a serving bowl. Garnish this tempting chana madra sabzi with some chopped green coriander and serve with chapatti, naan or rice and relish eating.

chana madra

  • For 4 members
  • Time – 30 minutes

Channa Madra Recipe - Chickpeas in Yogurt Sauce chana maadra
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Kabuli chana - 1 cup
  • Curd - 1 cup
  • Desi ghee - 4 tbsp
  • Asafoetida - 1 pinch
  • Cumin seeds - ½ tsp
  • Cinnamon stick - 1 inch piece
  • Brown cardamom - 2
  • Clove - 4
  • Black pepper - 6 to 7
  • Raisins - 2 tbsp
  • Coriander powder - 1 tsp
  • Turmeric powder - ¼ tsp
  • Red chilly powder - ¼ tsp
  • Salt - ¼ tsp or to taste
Instructions
  1. Soak chickpeas in water for 8-10 hours or overnight. Then boil them in 1.5 cup of water along with ¾ tsp salt and ¼ tsp baking soda (optional) in pressure cooker. Let them boil till one whistle and then cook for 4-5 minutes on low flame. Drain the excess water and place them in a bowl.
  2. Ground the whole spices first for making chana madra curry. For this, peel the brown cardamom and use the seeds. Coarsely ground the seeds along with clove, black peppercorns and cinnamon stick in a mortar pestle.
  3. Now let us prepare the tempering for chana madra curry. Heat 2 tbsp ghee in a wok or pan. When the ghee melts, add cumin seeds, asafoetida and saute for a while. After the seeds crackle add coarsely ground spices, cinnamon stick and mix well. Saute the spices for a while.
  4. To the pan now add turmeric powder, coriander powder, boiled chana, red chilly powder and mix all the ingredients really well. Now add raisins and saute for 1 to 2 more minutes until the chickpea gets nicely coated with the spices.
  5. After sautéing the masala, add curd into it and keep stirring constantly until the curry starts simmering again. When you see gentle boil in the gravy add salt, followed by rest of the ghee and mix all the ingredients nicely.
  6. Chana madra is now ready to serve. Turn off the flame and transfer the sabzi into a serving bowl.
  7. Garnish this tempting chana madra sabzi with some chopped green coriander and serve with chapatti, naan or rice and relish eating.

 

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