Chana Madra | Chickpea Curry in Creamy Yogurt Sauce
(0)
25 min
Quick
Sezamo
Descoperiți Chana Madra, o specialitate vegetariană regală din nordul Indiei: boabe fragede de năut gătite lent într-un sos cremos și aromat de iaurt, unt ghee, cardamom și mirodenii calde. O explozie reconfortantă de savoare autentică, gata în doar 25 de minute!
Preparation method
Preparing the ingredients and yogurt base
Drain and rinse the canned chickpeas. In a medium bowl, whisk the Greek yogurt together with 1 tablespoon of white flour and 50 ml of lukewarm water until smooth and homogeneous. The flour helps stabilize the yogurt, preventing it from curdling during cooking.
Finely grate the fresh ginger. Lightly crush the cardamom pods to release the fragrant seeds.
Tempering the spices and cooking the curry
In a deep pan or saucepan, melt the 2 tablespoons of clarified butter (ghee) over medium heat. Add the whole cloves, cardamom, and ground cumin. Sauté the spices for 30-40 seconds, until they begin to sizzle and release their intense aromas.
Chef's tip
Keep the heat low when adding the yogurt and stir constantly; the flour and gentle cooking temperature ensure a smooth, homogeneous, and silky sauce.
For extra crunch when serving, you can separately brown a handful of cashews or almonds in a little ghee and sprinkle them over the top.
27 min
Under an hour
