Badami Chana | Royal Indian Chickpea Curry in Creamy Almond Sauce
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25 min
Quick
Sezamo
O călătorie culinară în India regală: Badami Chana combină năutul fraged cu un sos catifelat pe bază de pastă de migdale, iaurt grecesc cremos și mirodenii aromate precum garam masala și chimion. Un preparat vegetarian sățios, bogat în proteine, perfect pentru o cină caldă de toamnă servită alături de orez basmati pufos.
Preparation method
Preparing the almond paste and aromatics
Place the almonds in a bowl, pour boiling water over them, and let them soak for 10-15 minutes. Drain them and blend in a blender with 100 ml of lukewarm water until you get a smooth, silky almond paste.
Peel and finely chop the yellow onion. Peel and finely crush the garlic, and finely grate the ginger root. Rinse the canned chickpeas under cold running water and let them drain.
Cooking the royal Badami Chana curry
In a deep frying pan or a spacious pot, melt the clarified butter (ghee) over medium heat. Add the chopped onion and sauté for 5 minutes, until soft and lightly golden.
Chef's tip
For an elegant presentation and extra crunchy texture, toast a few almond flakes in a dry pan and sprinkle them over the dish when serving.
To ensure perfect emulsification of the yogurt in the hot sauce, take the yogurt out of the fridge 20 minutes before cooking so that it is at room temperature.
27 min
Under an hour
