Himachali Madra
A slow-cooked Kangra dham speciality of chickpeas or rajma simmered in whisked yogurt with ghee-fried whole spices until thick and glossy.
- Prep
- 20 min
- Cook
- 60 min
- Total
- 80 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 280 kcal
Equipment
- •Heavy-bottomed pan
- •Wooden spoon
Nutrition
Per serving, approximate
- Calories
- 280 kcal
- fat
- 16 g
- carbs
- 22 g
- fibre
- 6 g
- protein
- 11 g
- calories
- 280 kcal
Instructions
- 1
Heat ghee (clarified butter) in a heavy pan. Add cloves, cardamoms and cinnamon until fragrant.
- 2
Add asafoetida and dried red chilli. Lower the heat.
- 3
Slowly pour in the whisked yogurt. Stir continuously so it does not curdle.
- 4
Add turmeric and salt. Keep stirring on low heat until the yogurt thickens.
- 5
Add the boiled chickpeas along with a little cooking water.
- 6
Simmer on very low heat for 40-45 minutes. Stir often until the gravy turns thick and glossy.
- 7
Stir in hot water if the madra (chickpea curry) becomes too thick.
- 8
Rest for 10 minutes before serving so the ghee separates slightly on top.
Chef's tips
Stir constantly while adding yogurt to avoid splitting, and always cook on low heat. Long, slow simmering develops the rich, thick texture.
Ingredient substitutions
- rajma → chickpeas
Storage
Refrigerate in an airtight container for up to 2 days.
Reheating
Reheat gently on low flame, stirring often, adding a splash of water.
Common mistakes to avoid
- •Cooking on high heat, which curdles the yogurt.
Serving suggestions
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