Madra is one of the signature dishes of Himachal Pradesh. It is a very nutritious dish where boiled chickpeas are cooked in a thick and creamy yoghurt based gravy called chana madra. It is truly a vegetarian delight with no onion, garlic or ginger. It is generally served during festivals, marriage or any special occasions.
So check out my version of a fusion style madra recipe prepared with paneer and green peas. Very simple to prepare, it tastes absolutely yummy. You can enjoy it with any form of rice or Indian bread for a nice weekend lunch / dinner.
- 1/2 cup green peas
- 1 & 1/2 cups paneer cubes
- 1 tbsp. mustard oil
- 1 tbsp. ghee
- 2 bay leaves
- 2-3 cardamoms
- 1" cinnamon stick
- 3-4 cloves
- 1 mace
- 1/4 tsp. asafetida (Hing)
- 1 tsp. cumin seeds
- 1 tsp. coriander powder
- 1/2 tsp. turmeric powder
- 1/2 tsp. red chili powder
- 1/2 tsp. cumin powder
- 1/2 tsp. garam masala powder
- salt to taste
- 1 cup yoghurt
- 1 tsp. gram flour
- 2 green chilies, slit
- 1/2 tsp. kasuri methi, crushed (opt)
- 1 tbsp. coriander leave, chopped
Whisk the yoghurt and gram flour and keep aside. Mix all the dry spices along with some water to form a paste. Keep aside.
Heat oil and ghee in a pan and temper with bay leaves, cumin seeds, cinnamon, cardamoms, cloves, mace and asafetida. Sauté for a few seconds.
Add the spice paste and sauté till the oil separates. Now add the whisked yoghurt and salt.
Keep stirring continuously on a low flame till the gravy slightly thickens. Now add the frozen green peas, paneer cubes, green chilies and kasuri methi.
Simmer for 2 minutes and switch off the flame. Garnish with coriander leaves and serve with steamed rice, jeera rice, pulao, paratha, poori or chapatti.
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