Madra is a thick, yogurt based gravy that is a popular dish in Pahari or Himachali food. In my mother’s house, we make our Madra with chickpeas.
The most important step in making Madra is when you add the yogurt. You have to make sure that you stir continuously and do not allow the yogurt to curdle. This is a really crucial step or else you may have a disastrous gravy on your hands. If the yogurt seems to have curdled just a little bit, continue stirring the gravy and it will eventually thicken up and be fine.