Ingredients

• 100 gms - chick peas (kabuli chana)
• 1 large potato
• 2 tbsp - butter or oil
• 1/2 tsp - cumin seed
• 1/4 tsp - fenugreek seeds
• 1/4 tsp - asafoetida powder
• 1/2 tsp - coriander powder
• 1/2 tsp - turmeric powder
• 1/2 tsp - red chilli powder
• salt to taste
• 1 cup - yoghurt
• 1/2 tsp - garam masala powder
• coriander leaves, finely chopped
• 2.5 cups water

How to Make Pahari madra

• Soak chick peas overnight in water and boil them.
• Peel and dice the potatoes.
• Heat butter/oil, add potato pieces and fry them for 4-5 mins, on high flame.
• Add cumin seeds, fenugreek powder, asafoetida powder, coriander powder, turmeric powder, red chilli powder and salt.
• Add a cup of thick yoghurt and fry it continuously for 8-10 mins.
• Add chick peas and 2.5 cups of water and bring it to a boil.
• Cover the lid and saute for 5 mins. on low heat.
• Garnish with garam masala, coriander leaves and serve hot.