Chana Madra

    Chana Madra is a mouth-watering recipe with the unique combination of chana and yogurt. Madra is a thick, yogurt based gravy that is popular in Pahari or Himachali food.

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    • 2 tbsp ghee
    • 1/2 tsp cumin seeds
    • 1/2 tsp whole garam masala
    • 1/2 tsp turmeric powder
    • 2 tsp coriander powder
    • 250 grams chana soaked and boiled
    • 500 grams curd
    • 1 tbsp salt
    • 1 tbsp sugar
    • 2 tbsp cashew and almonds chopped
    • 2 tbsp raisins


    1. Wash & soak the chana overnight in water.
    2. When the chana are well soaked & nice & plump, put them in the pressure cooker, add salt & boil for half an hour.
    3. In a thick bottomed pan, add ghee and when the ghee heats up add in the cumin ceeds, hing and whole garam masala (cloves, black & green cardamoms and cinnamon)
    4. As soon as the spices start spluttering, add in the turmeric powder and coriander powder and the boiled chana.
    5. Stir for a few seconds then quickly add in the beaten curd.
    6. Mix the curd with the masala, till the mixture leaves the oil (the oil separates).
    7. When the masala is done add salt, sugar & the dry fruits.
    8. Cook for about 15-20 minutes more on slow fire.


    You have to make sure that you stir continuously while adding the yogurt and do not allow the yogurt to curdle.

    See it on my blog

    JOOS Food -Health

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