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Chana Masala | Indian Chickpea Curry
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35 min
Quick
Gurkerl Küche
Ein aromatisches, traditionelles nordindisches Kichererbsen-Curry mit fruchtigen Paradeisern, wärmenden Gewürzen, duftendem Basmatireis und im Backrohr erwärmtem Naan-Brot.
Preparation method
Preparation
Peel and finely chop the onions, garlic, and fresh ginger. Drain the chickpeas in a colander, rinse thoroughly with cold water, and allow to drain.
Preheat the oven to 180 °C top/bottom heat to warm up the naan bread later.
Cooking the Curry
Heat the vegetable oil in a large pot or deep frying pan over medium heat. Sauté the chopped onions for 4–5 minutes until translucent. Add the garlic and ginger and fry for about 1 minute until fragrant.
Chef's tip
For an even creamier consistency, you can lightly mash some of the chickpeas with a wooden spoon while cooking.
Leftovers are great to reheat the next day – once the flavours have infused, the Chana Masala often tastes even more aromatic.
Ingredients
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