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Chana Khumb Masala | Chickpea and Mushroom Curry
(0)
35 min
Quick
Gurkerl Küche
Aromatisches indisches Chana Khumb Masala: Frische, saftige Champignons und nussige Kichererbsen sanft geschmort in einer sämigen, fein ausbalancierten Masala-Sauce, serviert mit lockerem Basmatireis.
Ingredients
Preparation method
Preparation
Peel and finely chop the onions, garlic cloves, and fresh ginger. Dry brush the mushrooms and cut into halves or quarters depending on size. Drain the chickpeas in a colander, rinse with cold water, and drain well.
Cook the basmati rice in lightly salted water according to the package instructions for approx. 10–12 minutes until done, remove from the heat, and keep warm covered.
Frying Mushrooms & Preparing Curry
Heat 1 tbsp of ghee in a large pan over high heat. Add the prepared mushrooms and sear for 3–4 minutes until lightly browned. Remove from the pan and briefly set aside.
Chef's tip
Be sure to sear the mushrooms separately over high heat so they do not release liquid and retain their full, earthy flavor.
If you prefer a fruity freshness, drizzle a splash of fresh lemon or lime juice over the curry right before serving.
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