Himachali Madra

This authentic Himachali Madra is a soul-warming curry featuring tender chickpeas simmered in a rich, creamy yogurt-based sauce infused with aromatic whole spices. A beloved dish from the mountain regions of India, this comforting curry delivers complex flavors with its perfect balance of tangy yogurt, warming spices, and hearty legumes.

No ratings yet

Print Pin Save

Course: Main Course

Cuisine: Indian

Keyword: Curry, Vegetarian

Prep Time: 4

Cook Time: 45

Total Time: 4 45

Servings:

Calories: 485kcal

Equipment

Ingredients

1½ cups chickpeas kabuli chana or rajma or black-eyed beans
3 cups beaten curd yogurt
1 cup ghee or coconut oil
1-2 bay leaves tej patta
2 black cardamoms
2-3 green cardamoms
1 tsp fennel seeds
1 to 1½ inch cinnamon stick
1-2 tsp turmeric powder
Salt to taste
Dry fruits almonds, grated coconut, raisins as desired
1 tsp cumin seeds
Pinch of asafoetida
4-5 cloves
1 tsp coriander powder
1 tsp Kashmiri red chili powder

Instructions

Soak chickpeas or chosen beans overnight for 8 hours, then boil until soft and tender. Drain and set aside.
Heat ghee or coconut oil in a heavy-bottomed pot over medium heat.
Add cumin seeds, asafoetida, bay leaves, black and green cardamoms, cinnamon stick, cloves, and fennel seeds. Sauté briefly until fragrant.
Add the boiled beans along with turmeric powder, coriander powder, and Kashmiri red chili powder. Mix well to coat the beans with spices.
Lower the heat to low and gradually add beaten yogurt while stirring continuously to prevent curdling.
Continue cooking on low heat, stirring occasionally, until the gravy thickens and oil begins to separate from the sides.
Add salt to taste and garnish with desired dry fruits before serving.

Notes

Always add yogurt gradually while stirring to prevent curdling - this is the key to achieving the perfect creamy texture.

Use room temperature or slightly warm yogurt for best results when incorporating into the hot spices.

The dish tastes even better the next day as flavors continue to develop, making it perfect for meal prep.

Substitute coconut oil for ghee to make this recipe vegan-friendly without compromising on richness.

If the gravy becomes too thick, add small amounts of warm water or bean cooking liquid to reach desired consistency.

Whole spices can be removed before serving for a smoother eating experience, especially for children.

This curry pairs beautifully with steamed rice, roti, or naan bread.

Nutrition