• Skip to primary navigation
  • Skip to main content
  • Skip to footer
The Magic Saucepan logo
  • Home
  • About
  • Recipe Index
  • Portfolio
  • Contact Us
    • Privacy Policy
menu icon
go to homepage
  • Home
  • About
  • Recipe Index
  • Portfolio
  • Contact Us
    • Privacy Policy
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Home
    • About
    • Recipe Index
    • Portfolio
    • Contact Us
      • Privacy Policy
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Main Course » Gravies

    Channa Madra - Himachal Pradesh

    by Nisha

    For the past few days it's been raining parathas and rotis in MSP. So today's post is an accompaniment for any indian flatbreads. I prefer to have this particular gravy with some spicy parathas because this is a mildly sweet and spiced yoghurt based gravy from the "Paharis" of Himachal region. Ethnic group of the Himalayas living in Jammu, himachal and Nepal are called paharis. Pahar meaning, hill and people of the hill sides are called paharis or pahadis. "Madra" means gravy based with yoghurt, hence the name "Channa Madra". A perfect side dish for the cold weather .
    Channa Madra - Himachal Pradesh

     

    Channa Madra - Himachal PradeshChanna Madra - Himachal PradeshMildly spiced and a sweet yoghurt based chickpeas gravy.

    Prep time: 10 mins | Cook time: 20 mins | Total time: 30 Mins | Serves: 2

     

    Ingredients

    • 2 Cups Cooked chickpeas
    • 2 tablespoon Ghee | Clarified Butter
    • 1 no Bay leaf
    • ½ " Cinnamon stick
    • 2-3 no's Cloves
    • 4-5 no's Black peppercorns
    • 1 Big Black cardamom or 2-3 no's green cardamom
    • ½ teaspoon Turmeric powder
    • 1 teaspoon Coriander powder
    • 1 teaspoon Red chilli powder
    • 1 Cup Thick Curd | Yoghurt (fresh and not sour)
    • 1 tablespoon Raisins
    • Salt to taste
    • Few Coriander leaves, for garnishing
    • 1 teaspoon Rice flour
    Instructions

    1. Crush cloves, black peppercorns and cardamom using a pestle.
    2. Heat ghee in a pan. Add the bay leaf and cinnamon stick. Let it sizzle. Keep the flame in medium low and immediatley add the crushed spices, turmeric, coriander and red chilli powder.
    3. Add the cooked chickpeas and toss it well. Keep stirring until the raw smell of the masala goes off. Add the raisins and mix them well.
    4. Finally add the thick curd, rice flour and mix well. Keep the flame on low. Once it froths slightly on the surface turn off the stove. Garnish it with coriander leaves.

     

    This post falls under the state Himachal Pradesh, in North India. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 39

    « Besan Masala Roti - Gram flour Roti
    Sheermal - A sweet Kashmiri Bread »

    Did you try this recipe ?

    Then share your experience (and photo) with us on Facebook or Instagram or email us or leave a comment below. We look forward to hearing from you!

    Monthly Digest

    Do not forget to subscribe to our monthly newsletter!

    Recipe categories

    • Breakfast
    • Snacks
    • Indian Main Course Dishes
    • Desserts
    • Accompaniments

    Reader Interactions

    Comments

    1. vaishali sabnani says

      July 10, 2014 at 10:25 am

      On my trip to HP. .I learnt this dish from a professional local chef. We all lived and the version you have tried is awesome and looks perfect.

      Reply
    2. Suma Gandlur says

      May 09, 2014 at 2:11 am

      Looks yum. I too made the same dish.

      Reply
    3. Usha says

      May 04, 2014 at 8:59 pm

      Even I made channa madra and yes it was a bit on the milder side. The first day I served it with rice but tasted better with poori the next day and I also spiced it up a bit the next day.

      Reply
    4. Pavani N says

      April 22, 2014 at 9:16 pm

      That curry looks just perfect.

      Reply
    5. Chef Mireille says

      April 21, 2014 at 3:06 am

      so interesting that there is so much variety in all the madra

      Reply
    6. Archana Potdar says

      April 19, 2014 at 5:43 pm

      Mmma! love the pics. Looks like its madra day

      Reply
    7. Harini-Jaya R says

      April 18, 2014 at 2:50 pm

      Lovely pictures. Madra wins the day!!

      Reply
    8. Srivalli says

      April 17, 2014 at 10:58 am

      Oh I was wondering what you will make..this is a good choice..we enjoyed channa madra and planning to make it again!

      Reply
    9. Gayathri Kumar says

      April 13, 2014 at 11:04 am

      Madra looks absolutely delicious...

      Reply
    10. Priya Suresh says

      April 11, 2014 at 7:31 am

      I thought Aloo Palda is going to win the star title today, but channa madra seems to be super star dish of the day, well done with this delicious dish, i can happily have with some rice for my lunch.

      Reply
    11. Nivedhanams Sowmya says

      April 11, 2014 at 6:56 am

      oh that is so beautiful... lovely clicks..

      Reply
    12. Jayanthi Padmanabhan says

      April 11, 2014 at 6:11 am

      madra looks delicious

      Reply
    13. The Pumpkin Farm says

      April 11, 2014 at 4:41 am

      you have got a nice texture to your curry, looks very inviting

      Reply
    14. Varadas Kitchen says

      April 11, 2014 at 4:35 am

      That bowl looks delicious.Very nicely made and lovely pictures.

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Footer

    Monthly Digest

    Subscribe to get a monthly digest of our posts.

    Footer

    ↑ back to top

    Copyright © Nisha Ramesh @ The Magic Saucepan

    Unauthorised use and/or duplication of this material without express and written permission from this site’s owner is strictly prohibited. Recipes may be used and adapted, provided that full and clear credit is given to The Magic Saucepan with appropriate link to the original content. However, Photos from The Magic Saucepan site cannot be used in anyway.