Chana Madra is a Himanchali style curry where Chickpeas are cooked in a yogurt Sauce along with spices. Serve it with steamed rice for a perfect meal.
Wash the chana and soak in 3-4 cups water for 6-8 hours.
Drain the water and add the chana in a pressure cooker along with 2 cups of water and 2 tsp salt.
Pressure cook until chana are nicely cooked.
Remove the pressure cooker from heat and let the pressure release.
Heat ghee in a pan.
Once the oil is hot, add hing and cumin seeds and let them crackle for a few seconds.
Add crushed cloves, black cardamom, peppercorn, cinnamon and dry red chillies and fry for a few seconds.
Whisk curd with Maida, coriander powder, cumin powder, turmeric powder and red chilli powder and add it in the pan.
Cook for 3-4 minutes.
Add cooked chana, paneer, cashew nuts and raisins and cook for 2-3 minutes.
Add salt to taste, sugar and ghee and cook for 5-6 minutes.
Garnish with fresh coriander.
Serve madra with naan or rice.
maida is not used traditionally but I add to avoid curd from splitting.