| Himachali Chana Paneer Madra Recipe | Chickpeas & Cheese in Curd Gravy | हिमाचली चना पनीर मद्रा रेसिपी |
MADRA is a very popular dish of Himachal Pradesh and is often served in Dhaam i.e Himachali Food Fest. It is a curd based gravy prepared in ghee along with spices without onion and garlic which makes it a Satvik Bhojan. To this gravy we can add boiled Chanas ( Chickpeas) or Rajma ( Kidney Beans) or any kind of vegetables of your choice.
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Here is the detailed Recipe of Chana Paneer Madra:-
-Take a Kadhai (wok) and keep it on low flame.
- Add 2 tbsp ghee.
- Once the ghee melts, add cloves, black pepper, star anise, cinnamon and green cardomom as per taste.
- To this add few methi seeds, hing (asefoetida), whole jeera (cumin seeds), saunf(fennel seeds), coriander powder and haldi (turmeric) powder-- Each 1tsp. Cook all spices for about 2 mins and then switch off the flame and let the kadhai cool down.
- Now add 2 cups of beaten curd and let it cook on low flame for about 10mins.
- Now add 3 cups boiled chanas (chickpeas) and 1cup paneer (cottage cheese). Mash few channas with help of a laddle.
- Add 3tsp poha powder or rice powder to it so that the gravy thickens. Add water if required. Let it cook on low flame for about 15mins.
- Once the gravy thickens then add 1tsp sugar, 1tsp ghee, some raisins, cashews, kasuri methi and mint/ coriander to it. Also sprinkle 1tbsp garam masala in the end
- Madra is ready to eat. Serve hot with jeera rice/ roti or parantha.
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