Dinner · Indian · 15 min
Chana Masala with Toasted Cumin Rice
- Calories
- 787
- Protein
- 28g
- Carbs
- 149g
- Fat
- 10g
Ingredients
- 1 tbsp olive oil
- 0.5 each yellow onion
- 2 clove garlic
- 1 tsp ginger
- 1.5 tsp garam masala
- 1 tsp ground coriander
- 0.5 tsp turmeric powder
- 0.25 tsp cayenne pepper
- 0.5 cup canned diced tomatoes
- 1.5 cup canned chickpeas
- 0.75 cup vegetable broth
- 0.5 tsp salt
- 0.5 cup basmati rice
- 1 cup water
- 1 tsp cumin seed
- 2 tbsp fresh cilantro
Method
- 01Rinse the basmati rice under cold water until the water runs clear. In a small saucepan, combine the rinsed rice, 1 cup of water, and a pinch of salt. Bring to a boil, cover, reduce heat to low, and simmer for 15 minutes. Remove from heat and let rest covered for 5 minutes.
- 02Toast the whole cumin seeds in a small dry skillet over medium heat for 1-2 minutes until fragrant. Fold the toasted cumin seeds into the fluffed basmati rice.
- 03Heat the olive oil in a large skillet over medium heat. Add the chopped yellow onion and cook until softened and translucent, 5-7 minutes. Stir in the minced garlic and grated ginger and cook for 1 minute.
- 04Add the garam masala, ground coriander, turmeric, and cayenne pepper to the skillet. Cook for 30 seconds until fragrant.
- 05Stir in the canned diced tomatoes, drained chickpeas, vegetable broth, and the remaining salt. Bring to a simmer, reduce heat to low, cover, and cook for 15-20 minutes until the sauce thickens slightly.
- 06Serve the warm chana masala alongside the toasted cumin basmati rice, garnished with fresh cilantro.
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