Shahi Chana | Royal Creamy Chickpea Curry with Cashew Sauce
(0)
25 min
Quick
Sezamo
O rețetă regală din bucătăria indiană Mughlai, Shahi Chana îmbină năutul fraged cu un sos catifelat și fin din pastă de caju, roșii pasate și mirodenii aromate. Bogat în proteine și extrem de cremos, acest curry este alegerea ideală pentru o masă caldă și reconfortantă de toamnă.
Ingredients
Preparation method
Preparing the cashew paste and aromatics
Place the cashews in a small bowl, cover them with hot water, and let them soak for 10 minutes. After soaking, drain them and blend finely in a blender with 80 ml of warm water until you get a creamy and smooth paste.
Peel and finely chop the yellow onion. Peel and crush the garlic cloves, and finely grate the fresh ginger. Rinse and drain the canned chickpeas well.
Cooking the royal curry
Heat the clarified butter (ghee) in a deep skillet over medium heat. Add the chopped onion and sauté for 4-5 minutes, until golden and translucent.
Chef's tip
For extra crunchy texture, you can toast a few whole cashews in a little ghee and sprinkle them on top before serving.
If you prefer a spicier curry, add an extra pinch of hot paprika or a few thin slices of fresh green chili when sautéing the garlic.
25 min
Under an hour
