Chana Masala with Basmati Rice
Aromatic, spiced chickpea curry served with fluffy basmati rice.
⏱️ 50 min🍽️ Serves 1
🔥 420 kcal💪 16g protein🍚 68g carbs🥑 9g fat🌾 10g fibreper serving
📲 Share
servings
Ingredients
- 🥫400 g canned chickpeas
- 🍚1 cup basmati rice
- 🧅1 onion
- 🍅2 tomatoes
- 🧄2 cloves garlic
- 🫚1 inch fresh ginger
- 💛½ tsp turmeric powder
- 🌶️1 tsp cumin powder
- 🌿1 tsp coriander powder
- 🥘½ tsp garam masala
- 🌻2 tbsp vegetable oil
- 🧂 salt and pepper, to taste
- cilantro¼ cup fresh cilantro
Pro tips
- For extra richness, add a tablespoon of ghee or butter at the end.
- Adjust the amount of chili powder (not listed in ingredients, but optional) for desired spice level.
- A squeeze of fresh lemon juice just before serving brightens the flavors.
- This dish tastes even better the next day as the flavors deepen.
Method
- 1Rinse basmati rice thoroughly, then cook according to package instructions. Set aside.
- 2Finely chop the onion, mince the garlic, and grate the ginger. Dice the tomatoes.
- 3Heat vegetable oil in a large pan or pot over medium heat. Add chopped onion and sauté until softened and lightly golden, about 5-7 minutes.
- 4Add minced garlic and grated ginger, cook for 1 minute until fragrant.
- 5Stir in turmeric, cumin, and coriander powders. Cook for 30 seconds, stirring constantly.
- 6Add diced tomatoes and a splash of water, if needed. Cook until tomatoes break down and the mixture thickens, about 5-7 minutes.
- 7Drain and rinse the canned chickpeas. Add them to the pan along with 1/2 cup of water. Bring to a simmer, then cover and cook for 10 minutes, allowing flavors to meld.
- 8Stir in garam masala, salt, and pepper to taste. Simmer for another 2-3 minutes. Garnish with fresh cilantro.
- 9Serve the chana masala hot with the cooked basmati rice.