Madra is a traditional Himachali dish from the northern region of India, particularly popular in the state of Himachal Pradesh. It’s a rich and creamy yogurt-based curry typically made with a combination of vegetables, legumes, and sometimes paneer (Indian cottage cheese). Here’s a basic recipe for making Madra:
Ingredients:
- 1 cup soaked chickpeas (overnight or for at least 6-8 hours)
- 1 cup diced vegetables (such as potatoes, carrots, cauliflower, peas)
- 1 cup yogurt (preferably sour)
- 2 tablespoons ghee or oil
- 1 teaspoon cumin seeds
- 1 teaspoon ginger-garlic paste
- 1 onion, finely chopped
- 2 tomatoes, finely chopped
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1/2 teaspoon red chili powder (adjust to taste)
- Salt to taste
- 1/2 teaspoon garam masala
- Fresh cilantro leaves for garnish
Instructions:
- Cook Chickpeas:
- Drain the soaked chickpeas and rinse them thoroughly. Cook them in a pressure cooker or a pot until they are soft and tender. Set aside.
- Prepare Vegetables:
- Wash and dice the vegetables of your choice. You can use a combination of potatoes, carrots, cauliflower, peas, or any other vegetables you prefer.
- Make Yogurt Mixture:
- In a bowl, whisk the yogurt until smooth. Add turmeric powder, coriander powder, red chili powder, and salt to the yogurt. Mix well and set aside.
- Cooking the Madra:
- Heat ghee or oil in a pan over medium heat. Add cumin seeds and let them splutter.
- Add chopped onions and sauté until they turn golden brown.
- Add ginger-garlic paste and sauté for another minute until the raw smell disappears.
- Add chopped tomatoes and cook until they turn soft and mushy.
- Now, add the diced vegetables and cook for a few minutes until they are slightly tender.
- Combine Yogurt Mixture:
- Once the vegetables are cooked, reduce the heat to low and slowly add the yogurt mixture to the pan, stirring continuously to prevent curdling.
- Simmer:
- Let the Madra simmer on low heat for about 10-15 minutes, stirring occasionally, until the flavors are well combined and the gravy thickens.
- Add Cooked Chickpeas:
- Once the Madra has thickened to your desired consistency, add the cooked chickpeas to the pan and mix well.
- Final Seasoning:
- Sprinkle garam masala over the Madra and adjust salt and spices according to your taste preferences. Cook for another 2-3 minutes.
- Garnish and Serve:
- Garnish the Madra with fresh cilantro leaves and serve hot with steamed rice or roti (Indian bread).
Enjoy the rich and creamy flavors of this traditional Himachali dish! Adjust the spice levels according to your preference for a perfect balance of flavors.
