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Chana (Chickpeas) Madra, Himachal Pradesh Cuisine

Chickpeas Madra

388kcal
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Prep 15 minutes
Cook 30 minutes
Total 45 minutes
Chana Madra is a traditional chickpea curry from Himachal Pradesh made with yogurt and a fragrant blend of freshly ground spices. Enriched with cashews and raisins, this comforting North Indian dish has a rich, tangy flavor and is surprisingly easy to prepare at home.
Servings 4 cups
Course Entree
Cuisine Indian

Ingredients

  • 3 cups Chickpeas 1 lb 13 oz can
  • 2 cups Yogurt
  • 1 Potato Medium, cut into cubes
  • 1 tbsp Ginger-Garlic Paste
  • 1/4 tsp Asafetida Hing
  • 2 inch Cinnamon
  • 1 piece Mace
  • 2 Cloves
  • 2 Green Cardamoms
  • 1 Black Cardamom
  • 2 Bay Leaves
  • 1 tsp Fennel Seeds Saunf
  • 1 tsp Cumin Seeds Jeera
  • 2 tbsp Coriander Seeds or 1.5 tbsp Coriander Powder
  • 1 tsp Turmeric Powder
  • 1/2 tsp Kashmiri Red Chili Powder
  • 1 tbsp Cashew Nuts adjust to your taste
  • 1 tbsp Raisins adjust to your taste
  • 1/2 tsp Dried Fenugreek Leaves Kasuri Methi
  • 2 tbsp Oil
  • 1 tsp Salt adjust to taste

Method

Preparation
  1. Drain all the liquid in the Chickpeas can and rinse the Chickpeas well under running water.
  2. Peel the potato and cut it into small cubes.
  3. Crack open the Green and Black Cardamom pods and remove the seeds.
    4. Use the skins the next time you make Masala Tea.
  4. Add all the whole spices and the cardamom seeds into a spice grinder.
    Chana (Chickpeas) Madra, Himachal Pradesh Cuisine
    5. If you do not have every spice listed in the recipe, do not worry. Simply use as many of the spices as you have available. The dish will still turn out delicious.
  5. Grind into a fine powder.
    Chana (Chickpeas) Madra, Himachal Pradesh Cuisine
Cooking
  1. Heat 2 tbsp of oil in a heavy bottomed pan on medium heat.
  2. Add the Bay Leaves, Cinnamon Stick and the Ginger-garlic paste. Cook for about one minute until fragrant.
    Chana (Chickpeas) Madra, Himachal Pradesh Cuisine
  3. Add the freshly ground spice blend along with the turmeric powder and Kashmiri red chili powder. Stir well so the spices bloom in the oil.
    Chana (Chickpeas) Madra, Himachal Pradesh Cuisine
  4. Add the chickpeas and diced potatoes to the pan.
    Chana (Chickpeas) Madra, Himachal Pradesh Cuisine
  5. Mix well and cook for 2–3 minutes so the chickpeas absorb the spices.
    Chana (Chickpeas) Madra, Himachal Pradesh Cuisine
  6. Add the salt and stir again.
  7. Add the yogurt to the pan.
    Chana (Chickpeas) Madra, Himachal Pradesh Cuisine
  8. Stir continuously for a few minutes until it mixes well and becomes slightly watery.
    Chana (Chickpeas) Madra, Himachal Pradesh Cuisine
  9. Continue cooking for about 10 minutes, stirring occasionally.
  10. Add the raisins and cashews and mix them in.
    Chana (Chickpeas) Madra, Himachal
  11. Continue cooking for another 10 minutes, stirring every few minutes, until the liquid reduces significantly and thickens, and the potatoes are cooked.
    Chana (Chickpeas) Madra, Himachal
    12. The potatoes should be soft enough to pierce easily with a fork.
  12. Before serving, remove the bay leaves and cinnamon stick.

Nutrition

Calories388kcalCarbohydrates47gProtein16gFat16gSaturated Fat4gPolyunsaturated Fat4gMonounsaturated Fat7gTrans Fat0.03gCholesterol16mgSodium656mgPotassium687mgFiber12gSugar12gVitamin A243IUVitamin C4mgCalcium254mgIron5mg

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