Entree: India – Himachal & Uttarakhand Hills – चना मद्रा ➤ Chana Madra (Himachali chickpea curry simmered in a tangy spiced yogurt and gram-flour sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Total 45 min

Ingredients

- 3 cups (510 g) cooked chickpeas, drained
- 1 cup (240 g) whole-milk plain yogurt
- 3 tbsp (30 g) besan (gram flour)
- 3 tbsp (45 ml) ghee
- 1 tbsp (15 ml) neutral oil
- 1 medium onion, finely chopped (about 6 oz / 170 g)
- 3 green cardamom pods, lightly crushed
- 1 small cinnamon stick (about 1 in / 2.5 cm)
- 4 whole cloves
- 1 bay leaf
- Pinch (about 1/8 tsp / 0.5 g) asafoetida (hing)
- 1 tsp (5 g) turmeric powder
- 1 tsp (2 g) Kashmiri red chili powder or paprika
- 1/2 tsp (2.5 g) ground coriander
- 1 tsp (5 g) salt, or to taste
- 1 tbsp (8 g) anardana powder (ground dried pomegranate) or 1 tbsp (15 ml) lemon juice
- 2 tbsp (30 g) cashew paste (about 6 cashews soaked and blended)
- 1/4 cup (60 ml) water, plus more as needed
- 1/2 tsp (1.5 g) garam masala (optional)
- 2 tbsp (8 g) chopped fresh cilantro for garnish

Instructions

1. Whisk the yogurt and besan together in a bowl until smooth and set aside; this prevents the yogurt from curdling during cooking.
2. Heat 2 tbsp ghee in a heavy-bottomed pot over medium heat. Add the crushed cardamom, cinnamon stick, cloves, bay leaf, and a pinch of asafoetida; sauté 30–45 seconds until aromatic.
3. Add the chopped onion and 1 tbsp oil; cook until translucent and beginning to brown, about 6–8 minutes.
4. Stir in turmeric, Kashmiri chili, and ground coriander; cook 20–30 seconds. Add the cashew paste and cook 1 minute.
5. Lower heat and slowly add the yogurt-besan mixture in a steady stream, stirring constantly to combine and avoid separation. Cook on low for 2–3 minutes until the mixture thickens.
6. Add the cooked chickpeas, salt, anardana powder (or lemon juice), and 1/4 cup water. Stir gently to coat the chickpeas; simmer gently for 8–10 minutes, adding a splash of water if the sauce becomes too thick.
7. Stir in the remaining 1 tbsp ghee and garam masala (if using). Taste and adjust seasoning; simmer 1–2 minutes more.
8. Remove cinnamon stick and bay leaf. Garnish with chopped cilantro and serve hot with steamed rice or Indian flatbreads.