Saunfwala Chana | Indian Chickpea Curry with Fennel and Coconut Milk
(0)
40 min
Under an hour
Sezamo
Un curry indian catifelat și aromat, inspirat din bucătăria nord-indiană, în care năutul fraged se împletește cu dulceața feniculului caramelizat, laptele cremos de cocos și condimentele încălzitoare.
Ingredients
Preparation method
Preparing the ingredients
Wash the baby fennel bulbs thoroughly and slice them thinly lengthwise, reserving the delicate green fronds for garnish. Finely chop the yellow onion, and finely grate the garlic cloves and peeled fresh ginger until you get an aromatic paste. Rinse the canned chickpeas under cold running water and drain.
Cook the basmati rice according to the package instructions in water with a generous pinch of sea salt, until fluffy and light. Keep warm until serving.
Caramelizing the fennel and cooking the curry
In a deep frying pan or large pot, heat one tablespoon of sunflower oil over medium heat. Add the baby fennel slices and cook for 6-8 minutes, stirring occasionally, until they start to lightly caramelize around the edges and become sweet and golden. Transfer half of the crispy fennel slices to a plate and set aside for the final garnish.
Chef's tip
For an even more intense nutty and anise flavor, you can sear the fennel slices over high heat to achieve a deeper caramelization before incorporating them into the creamy sauce.
The curry develops its flavors even better if left to rest for 10 minutes before serving, allowing the sauce to become incredibly velvety.
27 min
Under an hour
