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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
- Basmati rice
- 2 cups
- Fresh cilantro
- 1/4 cup, chopped
- Salt
- 1 teaspoon
- Red chili powder
- 1 teaspoon
- Garam masala
- 2 teaspoons
- Turmeric powder
- 1/2 teaspoon
- Coriander powder
- 1 teaspoon
- Cumin seeds
- 1 teaspoon
- Tomatoes
- 2 large, chopped
- Ginger
- 1 inch piece, grated
- Garlic
- 3 cloves, minced
- Onion
- 1 large, finely chopped
- Chickpeas
- 2 cans (15.5 oz each), drained and rinsed
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.
Dietary Information
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
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