Instant Pot Channa Madra | Pahari Cuisine Special Channa Madra

5 from 1 vote

A Himachali / Pahari Cuisine special - Channa Madra, a no onion no garlic recipe prepared with Chickpeas simmered in creamy & thick yogurt gravy.

Prep Time6

Cook Time30

Total Time6 30

Course: Main Course, rice accompaniment, roti accompaniments

Cuisine: Indian, Pahari

Keyword: chana madra, chickpeas yogurt curry

Servings:

Calories: 123kcal

Author: Srividhya G

Set the IP in saute mode and add 2 tsps of oil.
Once the oil is hot, add cumin seeds, hing, green and black cardamom, cloves, cinnamon and bay leaf.
Saute for a minute and then add the soaked chick peas.
Add the dry masalas, turmeric powder, coriander powder, red chili powder, and salt. Combine them all together.
Now add 1.5 cups of water and mix again.
Set the IP in manual mode and cook for 5 minutes and let the pressure release naturally.
Then carefully open the lid and mix it all once.
Mix 1 tsp of rice flour in ¼ cup of water and add this to the chickpeas gravy. This thickens the gravy.
Add 2 tsps of raisins at this time and mix all the ingredients together.
Set the IP to "keep warm" mode and add ½ cup of yogurt and keep stirring. Make sure you keep stirring and this prevents the yogurt from curdling.
Once the yogurt is completely blended, set the IP in saute mode and simmer the gravy for 2 minutes.
That's it. Channa Madra is ready.
Serve hot with rice or roti.

Pressure cook the chick peas with 1.5 cups of water for up to 3 whistles. Do not drain the water.
Heat a kadai or pan and add oil.
Once the oil is hot, add cumin seeds, hing, green and black cardamom, cloves, cinnamon and bay leaf.
Saute for a minute and then add the cooked chick peas.
Add the dry masalas, turmeric powder, coriander powder, red chili powder, and salt. Combine them all together.
Let this simmer for 5 minutes.
Mix 1 tsp of rice flour in ¼ cup of water and add this to the chickpeas gravy. This thickens the gravy.
Add 2 tsps of raisins at this time and mix all the ingredients together.
Reduce the heat and
add ½ cup of yogurt and keep stirring. Make sure you keep stirring and this prevents the yogurt from curdling.
Once the yogurt is completely blended, simmer the gravy over low flame for 2 minutes.
That's it. Channa Madra is ready. Serve hot with rice or roti.

This is a very mild gravy so the spice amount is comparatively less. Instead of red chili powder, you can either add green chili or red chili.
You can use golden raisins instead of black ones.
Rice flour mix helps to thicken the gravy. If you prefer thin consistency, skip this step.
When you add yogurt if using IP then make sure it is "Keep warm" mode and if using stove top method, then make sure the heat is lowered.
Keep stirring the yogurt so that it doesn't curdle.
Adjust the salt and spice as per your preference. Adapted from The food fairy