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North Indian Pindi Chana | Spicy & Vegan
(0)
35 min
Quick
Gurkerl Küche
Pindi Chana ist ein legendärer nordindischer Klassiker: Zarte Kichererbsen werden mit geröstetem Kreuzkümmel, Koriander, Garam Masala und frischem Ingwer geschmort, bis eine herrlich sämige, dunkle Sauce entsteht. Vollendet mit einem Spritzer Zitrone und serviert mit duftendem Basmatireis – 100 % pflanzlich, proteinreich und voller Aroma.
Preparation method
Preparation & Sautéing Aromatics
Finely chop the onion, fresh garlic, and half of the ginger. Cut the remaining ginger into thin strips (julienne) – this will be used later as an aromatic garnish. Drain the canned chickpeas in a sieve and rinse briefly with cold water.
Heat the vegetable oil in a large pot or deep frying pan. Sauté the chopped onion over medium heat for about 5 minutes until golden brown. Then add the chopped garlic and ginger and fry for about 1 minute until fragrant.
Toasting Spices & Simmering Curry
Stir the ground cumin, ground coriander, turmeric powder, and garam masala into the pot and toast gently over low heat for about 30–45 seconds. As soon as the spices are wonderfully fragrant, add the chopped tomatoes and stir well.
Chef's tip
For an authentic Rawalpindi aroma, you can briefly simmer a few dried tea leaves in a tea strainer along with the curry – this lends the Pindi Chana its traditional dark color and a subtle tart note.
Alongside basmati rice, freshly baked naan or warm roti is perfect for scooping up the rich, spiced sauce.
20 min
Under an hour
