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Himachali Madra

हिमाचली मद्रा
Himachali Madra
Prep
15 mins (chickpeas pre-boiled)
Cook
30 mins
Serves
4–6

A festive Himachali delicacy — chickpeas in a rich yogurt gravy with cashews, raisins, coconut, and a fragrant blend of whole spices. Traditionally served at celebrations and special occasions.

Ingredients

  • 1 cup boiled chickpeas (kabuli chana)
  • Thick curd (दही) — well beaten
  • 12–13 raisins (किशमिश)
  • Dry coconut, sliced
  • Desi ghee
  • 1 tsp cumin seeds (जीरा)
  • 1/2 tsp turmeric (हल्दी)
  • 1/2 tsp red chilli powder
  • Salt (नमक)
  • 3 whole dry red chillies (सबुत लाल मिर्च)
  • 2 bay leaves (तेज पत्ता)
  • 2 cinnamon sticks (दालचीनी)
  • 2 black cardamoms (बड़ी इलायची)
  • 6–7 cloves (लौंग)
  • 4 green cardamoms (छोटी इलायची)
  • 12–13 black peppercorns (काली मिर्च)
  • Pinch of hing (हींग)
  • 1 tsp coriander powder
  • 1 tsp garam masala
  • 20 cashews (काजू)
  • 1 tsp Kashmiri chilli powder
  • 1 tsp saunf powder (सौंफ)
  • Sugar to taste

Method

  1. Heat ghee in a pan on medium heat. Fry the dry fruits — cashews, coconut slices, and raisins — until light golden brown. Remove and set aside.
  2. In the same ghee, add bay leaves, cinnamon, black cardamoms, cloves, green cardamoms, black peppercorns, and whole red chillies. Sauté briefly then switch off the gas and let it cool for 1 minute.
  3. Once slightly cooled, add hing, Kashmiri chilli powder, saunf powder, turmeric, and red chilli powder to the whole spices. Stir.
  4. Now add the beaten curd and mix thoroughly — this is the key step. The curd forms the base of the gravy.
  5. Switch the gas back on to medium. Add garam masala, coriander powder, and salt. Stir well and cook for 3–4 minutes.
  6. Add the fried dry fruits and the boiled chickpeas. Mix gently to coat everything in the gravy.
  7. Cook covered on low-medium heat for 15–20 minutes, allowing the flavours to meld. Add a little water if the gravy gets too thick.
  8. Add sugar according to taste — Madra has a distinct sweet-sour balance from the yogurt and sugar. Adjust to your preference.

Neelu's Original Recipe

Neelu's handwritten recipe for Himachali Madra

Click to view Neelu's original handwritten recipe →

Other Cooks' Versions (with Notes)

Himachali Madra — Traditional Recipe

Neelu's note: "Good authentic version. Watch how she handles the curd — it should not split. Keep stirring on low heat after adding it."

Chana Madra — Sanjeev Kapoor

Neelu's note: "Slightly simplified version but captures the essence well. His use of coconut milk is a nice variation."
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