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Indian Aubergine & Chickpea Curry | Baingan Chana Masala
(0)
30 min
Quick
Knuspr-Küche
Cremig, würzig und voller Aroma: Zarte Auberginenwürfel und nussige Kichererbsen schmoren in einer pikanten Masala-Tomatensauce mit Ingwer, Kreuzkümmel und Garam Masala. Serviert mit duftendem Basmatireis.
Preparation method
Preparation & rice
Cook the basmati rice in lightly salted water according to package instructions for approx. 10–12 minutes, then keep covered and warm.
Wash the aubergine and cut into bite-sized cubes. Finely chop the onion, garlic, and fresh ginger. Rinse the chickpeas in a sieve and drain well.
Preparing the curry
Heat the vegetable oil in a large frying pan or braising pot. Fry the aubergine cubes all over over medium to high heat for approx. 5–6 minutes until lightly browned and soft. Then briefly remove from the pan.
Chef's tip
For extra creaminess, you can stir 2–3 tablespoons of creamy plain yoghurt or a splash of coconut milk into the curry at the end.
Baingan Chana Masala is great for preparing the day before – as it sits, the Indian spices taste even more intense!
Ingredients
Nutritional values
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