Teresa's Recipes
Authentic Chana Masala with Fragrant Basmati Rice
Indulge in the vibrant flavors of India with our Chana Masala recipe, a popular dish originating from the Punjabi region. It's a comforting blend of chickpeas simmered in a delectably spiced tomato sauce. Paired with beautifully aromatic basmati rice, it's not just a meal, it's an experience. Perfect for those cozy nights in when you want to travel the world from your kitchen.
Ingredients
- 2 cups Basmati rice
- 1/4 cup, chopped Fresh cilantro
- 1 teaspoon Salt
- 1 teaspoon Red chili powder
- 2 teaspoons Garam masala
- 1/2 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin seeds
- 2 large, chopped Tomatoes
- 1 inch piece, grated Ginger
- 3 cloves, minced Garlic
- 1 large, finely chopped Onion
- 2 cans (15.5 oz each), drained and rinsed Chickpeas
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Calories: 400
- Fat: 6g
- Carbs: 72g
- Protein: 14g
- Sodium: 800mg
- Sugar: 10g
Instructions
- Rinse the basmati rice under cold water until the water runs clear. Cook according to package instructions.
- Heat 2 tablespoons of oil in a large pan over medium heat.
- Add cumin seeds. Once they start to splutter, add the chopped onions. Sauté until they turn a beautiful golden brown color.
- Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
- Mix in the chopped tomatoes. Cook until they soften and become a mushy consistency.
- Add the coriander powder, turmeric powder, garam masala, red chili powder, and salt. Stir well to ensure even distribution of the spices.
- Now, add the drained and rinsed chickpeas, mixing until they are well coated with the spice mixture.
- Cover the pan and let it simmer for 10-15 minutes, allowing the flavors to meld together.
- Garnish with fresh cilantro before serving.
- Serve your Chana Masala hot with a side of fragrant basmati rice.