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Indian Chana Madra | Creamy Yogurt Curry
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30 min
Quick
Knuspr-Küche
Traditionelles nordindisches Chana Madra aus Himachal Pradesh: Zarte Kichererbsen geschmort in einer samtig-aromatischen Joghurt-Ghee-Sauce mit feinen Gewürzen, serviert mit Basmatireis.
Ingredients
Preparation method
Preparation
Drain the chickpeas in a colander, rinse thoroughly with cold water, and let drain. Peel and finely grate the fresh ginger.
Cook the basmati rice in lightly salted water according to package instructions for about 12–15 minutes until tender, then keep warm.
Preparing the curry
In a bowl, stir the Greek yogurt with turmeric powder, ground cumin, and fine table salt until smooth so it does not curdle when heated.
Chef's tip
Stir the yogurt with the spices until smooth before cooking and keep the heat low so the sauce remains wonderfully creamy and velvety.
Chana Madra is a traditional specialty from Himachal Pradesh and tastes even more flavorful when reheated the next day.
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