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Home / Recipes / Chana Madra / Chickpeas in Yoghurt gravy

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Chana Madra / Chickpeas in Yoghurt gravy

Vidya Narayan
15 minutes
Prep Time
40 minutes
Cook Time
3 People
Read Instructions Save For Later

ABOUT Chana Madra / Chickpeas in Yoghurt gravy RECIPE

Chana Madra is a Himachali Main Course Vegetarian Option. The Himachali cuisine uses a variety of spices in their cuisine and usually have their gravies based with yoghurt. Pair this with Phulkas, Rotis or any flatbreads of your choice or enjoy it piping hot with a bowl of steamed rice too. Madra or Chana Madra is a delicacy that belongs to the Chamba and Kangra district of Himachal Pradesh. Not only it is cooked as part of everyday meals, but during festive occasions, it’s a must.

Recipe Tags

  • Veg
  • Easy
  • Himachal
  • Main Dish
  • Healthy

Ingredients Serving: 3

  1. 1.5 cups chickpeas
  2. 1 cup yoghurt or Dahi or Thick Curd
  3. 5-6 nos. cloves or Lavang
  4. ½ inch piece of cinnamon or Dalchini
  5. 4 nos. Green cardamom or Choti Elaichi
  6. 1 no. Black cardamom or Badi Elaichi
  7. Couple of Bay leaves or Tej patta
  8. ½ tsp turmeric powder or haldi
  9. 1 tsp Red chilli powder or Laal Mirch
  10. ½ tsp coriander powder or Dhania powder
  11. ½ tsp roasted and crushed methi seeds / Fenugreek seeds
  12. ½ tsp jeera or cumin seeds
  13. 1 tsp sugar
  14. 2 tblsp besan or Gram flour
  15. A pinch of Hing or asafoetida
  16. 1 tsp garam masala powder
  17. 1 tsp ghee or Clarified butter
  18. ½ cup of water to adjust the consistency of the gravy + as required to cook the chickpeas in the pressure cooker
  19. salt as per taste


  1. Soak the chickpeas for atleast 8 hours or preferably overnight and pressure cook them (with salt) for atleast 4-5 whistles until well cooked.
  2. 1.5 cups of soaked chickpeas will give you good quantity enough for atleast 3 to 4 persons.
  3. Dry roast the fenugreek seeds and crush them in a mortar and pestle. Heat a kadhai, add Jeera or cumin seeds and roast it well.
  4. Add all the whole masalas like cloves, cinnamon, elaichis, bay leaf and saute for a few seconds.
  5. Then add coriander powder, turmeric, hing, red chilli and saute for a few seconds.
  6. Add the boiled chickpeas and mix well and let it simmer with a lid on for atleast 10 minutes.
  7. Take some besan and mix with ¾ cup of water, whisk well so that there are no lumps.
  8. Add the above mixture to the chickpeas along with some coarsely crushed fenugreek seeds powder.
  9. Stir well and you will see that the chickpeas gravy will start to thicken.
  10. Add some salt at this stage and then add the whisked yoghurt along with some sugar.
  11. Let it simmer for 5 minutes on low flame and then add the garam masala powder. Mix well and let it once again simmer for 3-5 minutes before switching off the flame.
  12. Serve it hot with phulkas or steamed rice.

Reviews (1)  

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Sunaina Saxena
Sunaina Saxena   Jun-26-2018

looks really amazing

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