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Chana Madra | Creamy Chickpea Curry
(0)
35 min
Under an hour
Gurkerl Küche
Chana Madra ist ein aromatischer Festtagsklassiker der nordindischen Dham-Küche: Zarte Kichererbsen werden sanft in einer cremigen, mit feinem Ghee, Ingwer und Gewürzen verfeinerten Joghurtsauce geschmort. Serviert mit duftendem Basmatireis und knusprigen Cashews.
Ingredients
Preparation method
Preparation & cooking the rice
Rinse the basmati rice in a sieve under cold water until the water runs clear. Then bring to a boil with twice the amount of lightly salted water, cover, and let gently swell over low heat for approx. 15 minutes.
Drain the chickpeas in a sieve, rinse thoroughly with cold water, and drain well. Peel and finely grate the fresh ginger.
Toast aromatics & prepare yoghurt sauce
Heat the clarified butter (ghee) in a wide pan over medium heat. Toast the cashews briefly until golden brown, remove, and set aside. Alternatively, the nuts can be roasted in the oven at 160 °C top/bottom heat for 8 minutes.
Chef's tip
For the yoghurt sauce to combine perfectly, the Greek yoghurt should be at room temperature and added slowly over low heat while stirring constantly.
In the traditional festive cuisine of Himachal Pradesh, Chana Madra is prepared without onions or garlic – the pure flavour of ghee, yoghurt, and fine spices makes the dish particularly digestible.
20 min
Under an hour
