Aloo Chana Madra

Aloo chana madra is a popular yogurt based dish from Himachal Pradesh. Chickpeas and potatoes are cooked with spices in a yogurt gravy. This dish goes well with rice.


  • 1 cup Chickpeas, soaked overnight
  • 1 large Potato, peeled and cut into 2" pieces
  • 3 large Tomatoes, pureed
  • 3 tablespoons Cream
  • 1 cup Curd
  • 1 tablespoon Gram flour
  • 1 teaspoon Ajwain
  • 1 tablespoon Ginger-garlic paste
  • 1/2 teaspoon Cumin seeds
  • 1 teaspoon Fenugreek seeds
  • 3 tablespoons Mustard oil
  • 1/2 teaspoon Red Chilly powder
  • 1/2 teaspoon Garam masala powder
  • 1 teaspoon Coriander powder
  • Salt to taste
  • 1/2 teaspoon Turmeric powder
  • Oil for deep frying


  1. Pressure cook chickpeas with little salt, 1/2 tsp turmeric powder and 1/2 tsp ajwain.
  2. Deep fry potato pieces in oil and keep aside.
  3. Heat mustard oil. Fry fenugreek seeds, cumin seeds, ajwain and remaining powdered spices for 30 seconds.
  4. Add ginger garlic paste and roast. Add tomato puree and cook until oil separates.
  5. Beat together curd, cream and gram flour and add. Bring to boil.
  6. Add boiled chickpeas, fried potatoes and salt. Mix and simmer for 10 minutes. Adjust consistency with water.
  7. Garnish with garam masala powder and serve Aloo chana madra hot with rice.

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