Pindi Chana | Aromatic Indian Dry Chickpea Curry
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Savurează Pindi Chana, legendarul curry uscat de năut din regiunea Punjab! Boabe de năut crocante și fragede, rumenite în unt clarifiat ghee cu un amestec intens de garam masala, chimion, ghimbir proaspăt și zeamă de lămâie. Un preparat vegetarian plin de savoare, gata în 25 de minute.
Preparation method
Preparing the aromatics
Peel the yellow onion, garlic, and fresh ginger. Finely dice the onion, mince the garlic, grate half of the ginger, and cut the other half into thin julienne strips for garnish. Slice the green chili pepper into thin rounds.
Drain the canned chickpeas well and rinse them under cold running water. Pat them dry gently with a paper towel so they absorb the dry spices better.
Cooking the dry curry (Pindi Sabzi)
In a deep pan or wok, heat the 2 tablespoons of clarified butter (ghee) over medium heat. Add the chopped onion and sauté for 4-5 minutes until golden brown.
Chef's tip
For an even more authentic Punjabi flavor, let the chickpeas sit covered for 5 minutes after adding the lemon juice so the flavors meld harmoniously.
Store leftovers in an airtight container in the refrigerator for up to 3 days; when reheating in a pan, add half a teaspoon of ghee to restore its fresh texture.
15 min
Under an hour
