Dinner · Indian · 15 min
Chana Masala with Fragrant Basmati Rice and Fresh Coriander
- Calories
- 567
- Protein
- 21g
- Carbs
- 107g
- Fat
- 6g
Ingredients
- 210.3 g chickpeas
- 57.4 g yellow onion
- 38.2 g tomato puree
- 1 tsp ginger garlic paste
- 1 tbsp chana masala spice blend
- 1 tsp vegetable oil
- 1 tsp lime juice
- 0.25 tsp salt
- 175 g basmati rice
- 2 tbsp fresh coriander
Method
- 011. Heat vegetable oil in a heavy-bottomed pot over medium heat. Add the finely diced yellow onion and sauté until deeply golden and translucent, about 8-10 minutes.
- 022. Stir in ginger garlic paste and cook for 1 minute until fragrant.
- 033. Add the chana masala spice blend and bloom in the oil for 30 seconds until aromatic.
- 044. Stir in tomato puree and drained chickpeas along with a splash of water. Cover and simmer on low for 15 minutes to allow the flavors to combine.
- 055. Season the chana masala with salt and stir in fresh lime juice before removing from heat.
- 066. Plate the hot chana masala alongside the cooked basmati rice and garnish with chopped fresh coriander leaves.
Cook it with the whole plan around it
Citigrove builds the week around your macros, keeps the grocery list in step, and tracks what you actually ate.
