Photo by Jack Baghel on Pexels
Chana Masala with Basmati Rice and Cucumber Raita
Chickpeas and tomatoes simmer with cumin, coriander, garam masala and turmeric, served with basmati rice and cucumber raita.
- 400 g tinned chickpeas
- 1 medium onion
- 3 clove garlic cloves
- 15 g fresh ginger
- 400 g tinned tomatoes
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp garam masala
- ½ tsp turmeric powder
- 2 tbsp vegetable oil
- 150 g basmati rice
- 100 g Greek yoghurt
- 100 g cucumber
- 1 pinch sea salt
- 10 g fresh coriander
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Add to a shopping listHow the shopping list works →- Step 1
Step 1: Rinse basmati rice under cold water until water runs clear. Bring 300ml water to boil in a saucepan, add rice and salt, reduce heat to low, cover and simmer for 15 minutes until tender.
- Step 2
Step 2: While rice cooks, finely dice onion and mince garlic and ginger.
- Step 3
Step 3: Heat vegetable oil in a large frying pan over medium heat. Add onion and cook for 3 minutes until softened.
- Step 4
Step 4: Add garlic and ginger, cook for 1 minute until fragrant.
- Step 5
Step 5: Add cumin, coriander, garam masala and turmeric, stir constantly for 30 seconds to bloom spices.
- Step 6
Step 6: Pour in tinned tomatoes and drained chickpeas, stir well. Simmer uncovered for 12 minutes, stirring occasionally, until sauce thickens slightly.
- Step 7
Step 7: For raita: grate cucumber and squeeze out excess moisture. Mix with Greek yoghurt, salt and a pinch of ground cumin.
- Step 8
Step 8: Season chana masala with salt to taste. Fluff rice with a fork.
- Step 9
Step 9: Serve chana masala over basmati rice, top with fresh coriander and serve raita on the side.
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