Channa Madra: This was one of the most popular dishes made for the state of Himachal Pradesh. It is a yogurt based curry made with chickpeas.

Recipe adapted from Valli’s & Nalini’s recipes:

Channa Madra

  • Servings: 4-serving
  • Difficulty: easy
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Summary

  • Cuisine: Himachal Pradesh
  • Course: side dish
  • Preparation Time: 20 mins
  • Cooking Time: 15 mins

Ingredients

2 cups Chickpeas – cooked (or 1 16oz. can of chickpeas)
1 cup Yogurt
2 Green chilies – slit
½ tsp Red chili powder
½ tsp Ground Coriander
¼ tsp Turmeric
2 tsp Rice flour
2 Cloves
1” Cinnamon stick
2 pods Cardamom
½ tsp Cumin seeds
a pinch Asafoetida/ Hing
to taste Salt

Steps

  1. Heat 1tbsp oil in a pan, add cloves, cardamom, cumin seeds, cinnamon stick and hing; once the seeds start to splutter, add green chilies, ground coriander and turmeric. Mix well and cook for 30seconds~1minute.
  2. Next add the cooked chickpeas along with red chili powder, salt and ½cup of water; cook for 2 minutes.
  3. Stir in the yogurt and mix well. Cook for 2 minutes.
  4. In a small bowl, whisk rice flour in 2tbsp of water. Stir this mixture into the chickpeas and cook until the mixture starts to thicken a little bit.
  5. Garnish with chopped coriander and serve hot.

Nashpati ki Subzi (Pear Curry): This is quite an unusal dish for me, since I rarely cook with fruits and making a curry with a fruit is very new to me. When I saw it on Vaishali’s blog, I really wanted to try it to see how it tastes. I wasn’t disappointed — the curry is sweet, spicy and juicy.

 

 

Recipe from Vaishali’s blog:

Nashpati ki Subzi (Pear Curry)

  • Servings: 34-serving
  • Difficulty: easy
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Summary

  • Cuisine: Himachal Pradesh
  • Style of Preparation: Vegan
  • Course: side dish
  • Preparation Time: 10 mins
  • Cooking Time: 15 mins

Ingredients

2 Pear
¼ tsp Ginger-garlic paste
1 tsp Mustard oil
¼ tsp Coriander seeds
¼ tsp Cumin seeds
2 Whole red chilies
a pinch Black Pepper
a pinch Turmeric
to taste Salt

Steps

  1. Heat 1tsp Mustard oil in a pan, add the coriander seeds, cumin seeds and red chilies. Once the seeds start to crackle, add the ginger-garlic paste and cook stirring for about 30seconds ~ 1minute.
  2. Add the chopped pears, season with salt and cook covered on low flame until the fruit is tender.

Spicy Bhey: Lotus stems are of the new ingredients that I tried during the mega A-Z Indian states marathon and one that I really really liked. So when I saw it being made as a dry curry with spices, I knew I would be making it real soon.

 

 

Recipe adapted from Sapana’s & Harini’s posts:

Spicy Bhey

  • Servings: 34-serving
  • Difficulty: easy
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Summary

  • Cuisine: Himachal Pradesh
  • Style of Preparation: Vegan
  • Course: side dish
  • Preparation Time: 10 mins
  • Cooking Time: 20 mins

Ingredients

1 cup Lotus Stems – thawed if frozen
1 Onion – medium, chopped
1 clove Garlic – finely minced
1” Ginger – piece, finely grated
1 tbsp Chickpea flour/ Besan
1 tsp Ground Coriander
1 tsp Red chili powder – (adjust as per taste)
½ tsp Turmeric powder
to taste Salt

Steps

  1. Heat 2tsp oil in  a pan, add ginger and garlic; cook for 30 seconds. Next add onions and cook till they are translucent.
  2. Add ground coriander, turmeric, chili powder and salt. Mix well and cook for 1 minute.
  3. Add the lotus stems, chickpea flour and mix well. Cook on low flame for 8~10 minutes or until chickpea flour and lotus stems are nicely toasted. Serve hot.

 

10 thoughts on “Vegetarian Curries from Himachal Pradesh”

  1. All three recipes look good. I have tasted the first one but the other two, really new to me. I want to try lotus stem curry.

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  3. Lovely recipes, Pavani. I have also bookmarked chana madra and I need to make it soon. Thanks for checking out the bhey curry from my space.

  4. Hi Pavani,
    The cup of yoghurt mentioned in the list of ingredients for the Channa Madra appears to have been missed from the recipe. Could you please confirm at what stage the yoghurt should be added?
    Many Thanks

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