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Indian Aloo Chana | Potato & Chickpea Curry
(0)
40 min
Under an hour
Knuspr-Küche
Ein herzhafter indischer Klassiker für goldene Herbsttage: Zarte Kartoffelwürfel und nussige Kichererbsen schmoren in einer sämigen, aromatisch gewürzten Tomatensauce mit Garam Masala, Kreuzkümmel und frischem Ingwer. Serviert mit lockerem Basmatireis.
Preparation method
Preparation
Peel the waxy potatoes and cut them into bite-sized cubes, approx. 2 cm in size. Drain the chickpeas in a sieve, rinse thoroughly with cold water, and drain. Peel and finely chop the onion, garlic, and fresh ginger.
Rinse the basmati rice in a fine-mesh sieve with cold water until the water runs clear. Then cook in lightly salted water over low heat according to the package instructions for approx. 12 minutes, and leave to rest covered.
Preparing the Curry
Heat the ghee in a large pot over medium heat. Add the chopped onion and sauté for 3 to 4 minutes until translucent. Add the garlic and ginger and sauté for about 1 minute until fragrant.
Chef's tip
For an even fruitier aroma, you can drizzle a few splashes of fresh lemon juice over the hot curry before serving.
Like many Indian braised dishes, Aloo Chana tastes even better the next day, as the potatoes and chickpeas fully absorb the masala spices.
Ingredients
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