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Aloo Chana Masala | Indian Potato and Chickpea Curry
(0)
40 min
Under an hour
Gurkerl Küche
Wärmend, herrlich aromatisch und vollgepackt mit Geschmack: Bei diesem traditionellen Aloo Chana Masala verbinden sich zarte heimische Erdäpfel und nussige Kichererbsen in einer sämigen, fein gewürzten Tomaten-Curry-Sauce. Serviert mit duftendem Basmatireis, frischem Koriander und einem Spritzer Zitrone – ein unkomplizierter, veganer Genussklassiker für jeden Tag.
Preparation method
Preparation & basmati rice
Peel the potatoes and cut them into bite-sized cubes of approx. 2 cm. Drain the chickpeas in a sieve, rinse thoroughly with cold water, and drain well.
Peel and finely chop the onions, garlic, and ginger. Rinse the basmati rice in a sieve with cold water until the water runs clear, and steam until tender in lightly salted water according to the package instructions.
Aromatic base & cooking the Aloo Chana Masala
Heat the vegetable oil in a large pot or casserole dish over medium heat. Add the chopped onions and sauté for about 4–5 minutes until golden. Add the garlic and ginger and sauté for 1 minute until wonderfully fragrant.
Chef's tip
For an even creamier texture after cooking, simply mash a few potato cubes and chickpeas lightly against the side of the pot with a cooking spoon.
If you prefer it spicier, you can fry a finely chopped green chili along with the ginger or sprinkle the finished dish with a little cayenne pepper.
20 min
Under an hour
