Himachal Madra Chickpea Slow Yogurt Curry Dham Celebration

Method

1. 1

   Heat 3 tbsp ghee in a heavy pot. Add cumin, bay leaves, green and black cardamom, cinnamon and cloves — fry 30 seconds. Add asafoetida.

2. 2

   Reduce to low. Add coriander powder, turmeric, red chilli powder and dry ginger powder. Fry in ghee 1 minute.

3. 3

   Add whisked yogurt in 3 additions stirring continuously.

4. 4

   Cook on low for 8 to 10 minutes, stirring, until yogurt is cooked through and ghee begins to separate on top.

5. 5

   Add the boiled chickpeas. Stir gently to coat.

6. 6

   Simmer on low heat for 20 to 25 minutes, stirring every 5 minutes, until the yogurt sauce is thick and coats the chickpeas.

7. 7

   Season with salt. Garnish with fresh coriander.