Hello everybody, it’s Jim, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, chana madra. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
Now the cooked chana, paneer, cashew and raisins are added and cooked for some time. Finally, salt and ghee are added in and the whole chana madra mix is allowed to cook for a few minutes. Garnish with some freshly chopped coriander and serve with naan or rice.
Chana Madra is one of the most well liked of current trending meals on earth. It’s enjoyed by millions every day. It is easy, it is fast, it tastes yummy. Chana Madra is something which I’ve loved my whole life. They’re nice and they look wonderful.
To get started with this recipe, we must first prepare a few components. You can have chana madra using 23 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Chana Madra:
- Prepare 1 cup chickpea
- Prepare 4 tbsp mustard oil
- Get 1 bay leaf
- Prepare 2 dry red chillies
- Make ready 1 teaspoon cumin
- Take 1/2 teaspoon hing/ asafoetida
- Get 10 cashew nuts
- Get 1 tbsp raisins
- Take 1 inch cinnamon
- Prepare 4 cloves
- Take 2 green cardamoms
- Get 2 black cardamoms
- Prepare 1/2 teaspoon turmeric powder
- Get 3 teaspoons cumin coriander powder
- Make ready 2 teaspoons red chilli powder
- Take As per taste Salt
- Make ready 2 cups curd
- Make ready 1 tbsp plain flour (optional)
- Make ready 200 grams cottage cheese (optional)
- Take 1 tbsp rice flour
- Prepare 2 teaspoons sugar
- Get 2 tbsp ghee
- Take 2 tbsp coriander leaves
Chana madra is ready, turn off the flame and take out the sabzi in a bowl. Mouth drooling chana madra is ready. Add some chopped coriander and garnish it as well. Serve this tempting chana madra sabzi with chapati, naan or rice and relish eating.
Steps to make Chana Madra:
- Wash and soak chickpeas for 8 to 10 hours. Add 1 piece of cinnamon, 2 cardamoms, 2 black cardamoms and one bay leaf with chickpeas to a pressure cooker and boil it.
- In a mixer jar make a coarse powder out of cinnamon, cloves, green cardamom and black cardamom.
- Heat oil in a pot and add pieces of red chilli and bay leaf. Add cumin and saute it until light brown in colour. Now add hing to it. Add cashew nuts and raisins and saute until light pink in colour. Add the whole spice powder to it. Now add turmeric, red chilli, coriander cumin powder and salt to it and mix everything well. Add boiled chickpeas and mix it. Cook it on low heat for 2 to 3 minutes.
- Mix curd and plain flour in a bowl and whisk it. Using plain flour is completely optional but it is added so that the curd does not split when it is added to the curry. Add this mixture to the gravy and stir it continuously until one boil.
- Now add cottage cheese pieces to the gravy and mix it. Adding cottage cheese is also optional. Mix rice flour with some water and make a slurry out of it. Now add this slurry to the gravy along with sugar and mix it well. Cook the curry for 10 minutes on medium heat. Now add 2 tbsp of ghee and coriander leaves. Mix it well and turn off the heat.
- Serve chana madra with babru. It can be even served with paratha or rice.
Chickpeas are cooked in yoghurt based gravy with roasted raisins, cumin seeds and cloves. This side dish is an extremely simple recipe and has tangy and a little sweet flavours, and is best served with steamed rice or Kachumber salad. Madra is a curry in Himachali cuisine, made with yogurt and mild spices. It is served as a part of Dham, a community midday meal, and enjoyed with hot rice. There is no use of onions, garlic and tomatoes in the preparation.
So that’s going to wrap it up with this special food chana madra recipe. Thanks so much for reading. I am sure you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
