Chana Madra By Ranveer Brar

Chana Madra

Chef Ranveer Brar presents the recipe for a traditional dish called Chana Madra from the hills of India. In this recipe, boiled chickpeas are cooked in a mildly spicy yoghurt-based gravy. This no onion, no garlic side dish cooked in ghee is super creamy and supremely delicious.
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Serves

1-2

Cooking Time

10-20 Min

Meal Type

curry

Preparation Time

8-10 Min

Difficulty

Medium

Rate This Recipe10

INGREDIENTS

  • 1 cup desi ghee
  • 1 black cardamom (badi elaichi)
  • 2 cardmoms
  • 2-3 cloves
  • 2 cinnamon sticks
  • 1 tbsp asafoetida
  • 2 cup curd
  • 1 tsp turmeric powder
  • 1 tsp red chilli powder
  • salt to taste
  • 2 cup boiled kabuli chana (chiekpea)
  • 100 gm paneer
  • 2-3 tbsp desi ghee
  • 50 gm cashews
  • 50 gm raisins
  • 50 gm dry coconut

PREPARATION

  1. 1

    Put desi ghee in a top vessel; add big, small cardamom, cloves, cinnamon, asafoetida and curd.
  2. 2

    Add turmeric, red chilli, salt, and boiled gram and let it cook.
  3. 3

    Cut small pieces of paneer and add to it.
  4. 4

    On the other side, roast chopped raisins, cashews and copra in ghee and mix it in paneer gravy.
  5. 5

    Chana Madra is ready.
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