Dinner · Indian · 15 min
Chana Masala with Jeera Rice
- Calories
- 738
- Protein
- 25g
- Carbs
- 118g
- Fat
- 21g
Ingredients
- 233.8 g chickpeas
- 0.5 each yellow onion
- 2 clove garlic
- 1 tsp ginger
- 0.5 cup crushed tomatoes
- 0.8786 tbsp canola oil
- 0.5 tsp cumin seeds
- 1 tsp ground cumin
- 1 tsp ground coriander
- 0.5 tsp garam masala
- 0.25 tsp turmeric powder
- 0.125 tsp cayenne pepper
- 0.5 tsp salt
- 0.5 cup water
- 0.305 cup basmati rice
- 2 tbsp fresh cilantro
Method
- 01Rinse the basmati rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice, 1 cup of water, 1 tsp of canola oil, half of the cumin seeds, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and rice is tender. Let stand covered for 5 minutes, then fluff with a fork.
- 02Heat the remaining canola oil in a large skillet over medium heat. Add the remaining cumin seeds and let them sizzle for 30 seconds until fragrant. Add the finely chopped yellow onion and sauté until softened, about 5-7 minutes.
- 03Stir in the minced garlic and grated ginger and cook for 1 minute until fragrant. Add the ground cumin, ground coriander, garam masala, turmeric powder, and cayenne pepper. Stir well for 30 seconds to bloom the spices.
- 04Add the crushed tomatoes and cook for 2-3 minutes. Add the drained chickpeas, 0.5 cup of water, and remaining salt. Bring to a simmer, cover, and cook on low for 15 minutes for flavors to meld.
- 05Spoon the Jeera Rice onto a plate, top generously with the Chana Masala, and garnish with fresh chopped cilantro.
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