Chana Matar | Indian Chickpea and Pea Curry
(0)
30 min
Quick
Sezamo
Descoperiți Chana Matar, un curry indian vegetarian emblematic: boabe fragede de năut și mazăre verde dulce, gătite înăbușit într-un sos bogat de roșii, ceapă rumenită, ghimbir proaspăt și mirodenii aromate garam masala. O mâncare caldă, hrănitoare și plină de culoare, perfectă pentru o cină de toamnă servită alături de orez basmati pufos!
Ingredients
Preparation method
Preparing the vegetables and aromatics
Drain and rinse the canned chickpeas under cold running water, then leave them to drain. If using frozen peas, let them sit at room temperature for a few minutes. Peel and finely chop the yellow onion. Peel the garlic and mince it finely. Peel the fresh ginger and finely grate it.
In a small bowl, measure out the dry spices: garam masala, ground cumin, ground turmeric, and sea salt, so you have them readily at hand during cooking.
Cooking the Chana Matar curry
In a deep frying pan or large pot, heat the sunflower oil over medium heat. Add the chopped onion and sauté for 5-6 minutes, stirring occasionally, until translucent and lightly golden.
Chef's tip
Crushing a small portion of the chickpeas directly in the pan toward the end of cooking will naturally thicken the sauce, giving it a velvety and rich texture without adding cream.
Sweet peas contrast beautifully with the earthy notes of chickpeas and the warmth of garam masala spices; you can adjust the amount of lemon juice at the end to enhance the dish's freshness.
15 min
Under an hour
