Kadhai Chana | Aromatic Chickpea Curry with Bell Peppers
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25 min
Quick
Sezamo
Un preparat indian clasic și plin de savoare, Kadhai Chana combină năutul fraged cu ardei gras crocant și ceapă roșie într-un sos bogat de roșii și condimente orientale aromate.
Ingredients
Preparation method
Preparing the ingredients
Drain and rinse the canned chickpeas. Cut the red bell pepper and red onion into large cubes (rustic Kadhai style). Finely chop the yellow onion, grate the ginger, and crush the garlic cloves.
Cooking the aromatic base
Heat the sunflower oil in a deep pan or wok (kadhai). Add the ground cumin, grated ginger, and crushed garlic, sautéing over medium heat for 1 minute until fragrant.
Add the finely chopped yellow onion and sauté until translucent and lightly golden. Add the turmeric and curry powder, stirring constantly for 30 seconds.
Chef's tip
For the extra crunchy texture signature to Kadhai dishes, do not overcook the red bell pepper and red onion — they should remain al dente.
If you prefer a spicier sauce, you can add half a finely chopped green chili pepper while sautéing the ginger and garlic.
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25 min
Under an hour
