Chana Korma | Creamy Indian Chickpea Curry with Cashews
(0)
40 min
Under an hour
Sezamo
O rețetă rafinată de inspirație nord-indiană, cu năut fraged învăluit într-un sos mătăsos și bogat pe bază de pastă de caju, iaurt cremos și condimente calde. O cină reconfortantă și hrănitoare de toamnă, servită alături de orez basmati aromat.
Preparation method
Preparing the cashew paste and rice
Place the cashews in a bowl, pour hot water over them, and let them soak for 15 minutes. Meanwhile, rinse the basmati rice under cold running water until the water runs clear, then cook it according to the package instructions in lightly salted water.
Drain the soaked cashews and place them in a blender with 60-80 ml of warm water. Blend until you get a smooth, silky, white paste.
Cooking the aromatic base
Finely chop the yellow onion, finely grate the fresh ginger, and crush the garlic cloves. Heat the sunflower oil in a deep frying pan or pot over medium heat.
Chef's tip
For an even deeper flavour, you can add a handful of cashews lightly browned in a pan right at the end, as a crunchy garnish over the curry.
If the sauce becomes too thick during simmering, add 2-3 tablespoons of warm water to achieve the desired consistency.
15 min
Under an hour
