Aloo Chana | Aromatic Indian Chickpea and Potato Curry
(0)
40 min
Quick
Sezamo
Un curry indian clasic și reconfortant, plin de savoare și arome calde de toamnă. Năutul bogat în proteine și cartofii fragezi sunt înăbușiți lent într-un sos bogat de roșii și condimente exotice precum garam masala, chimion și ghimbir proaspăt. O masă vegană completă, hrănitoare și ușor de preparat, perfectă alături de orez basmati aromat.
Ingredients
Preparation method
Ingredient preparation
Peel the potatoes and cut them into medium cubes of about 2 cm. Rinse the canned chickpeas under cold running water and drain well. Finely chop the onion, and finely grate or crush the garlic cloves and fresh ginger.
Preparing the curry
Heat the sunflower oil in a deep pot or large skillet over medium heat. Add the chopped onion and sauté for 5-6 minutes until translucent and lightly golden. Add the grated garlic and ginger, stirring continuously for 1 minute until fragrant.
Add the spices: ground turmeric, ground cumin, and half of the garam masala. Sauté for 30 seconds to release their aromas, taking care not to burn them. Stir in the canned chopped tomatoes, salt, and 150 ml of warm water.
Chef's tip
For an even richer texture, lightly mash a few potato cubes and chickpeas directly in the pot with the back of a wooden spoon — the released starch will naturally thicken the sauce, making it wonderfully velvety.
If you prefer a spicier dish, add a finely sliced green chili pepper together with the ginger and garlic.
15 min
Under an hour
