Madra

🛒 Ingredients

• Cooked Chickpeas 400 g · 656 kcal
• Full-Fat Plain Yogurt 250 g · 153 kcal
• Ghee (Clarified Butter) 30 g · 270 kcal
• Onion 150 g · 60 kcal
• Fresh Ginger 15 g · 12 kcal
• Garlic 10 g · 15 kcal
• Green Chilies 10 g · 4 kcal
• Coriander Powder 5 g · 15 kcal
• Cumin Powder 5 g · 19 kcal
• Turmeric Powder 2 g · 7 kcal
• Garam Masala 5 g · 18 kcal
• Green Cardamom Pods 2 g · 6 kcal
• Cloves 1 g · 3 kcal
• Cinnamon Stick 2 g · 5 kcal
• Water 200 g · 0 kcal
• Fresh Coriander Leaves 10 g · 2 kcal

👨‍🍳 Instructions

1. Soak dried chickpeas overnight, then boil them until tender. Drain and set aside, reserving a little cooking water.
2. In a heavy-bottomed pan or kadai, heat the ghee over medium heat. Add green cardamom pods, cloves, and cinnamon stick; sauté until fragrant, about 30 seconds.
3. Add finely chopped onion and sauté until golden brown. Then add ginger-garlic paste and green chilies, cooking for another 2-3 minutes until the raw smell disappears.
4. Stir in coriander powder, cumin powder, turmeric powder, and garam masala. Cook for 1 minute, adding a splash of water if needed to prevent burning.
5. Whisk the plain yogurt until completely smooth. Reduce heat to low, then slowly add the whisked yogurt to the pan, stirring continuously to prevent curdling.
6. Bring the yogurt gravy to a gentle simmer, then add the cooked chickpeas and the reserved water if needed to adjust consistency. Season with salt and a pinch of sugar.
7. Simmer for 15-20 minutes on low heat, allowing the flavors to meld and the gravy to thicken slightly. Stir occasionally to prevent sticking.
8. Garnish with fresh coriander leaves before serving hot with rice or Indian bread.