Photo by yilmazfatih on Pixabay
Chana Masala with Basmati Rice
A robust, tangy chickpea curry simmered with ginger, garlic and warming spices, served over fluffy basmati rice.
- 480 g chickpeas
- 1 pc onion
- 400 g chopped tomatoes
- 3 pc garlic
- 20 g fresh ginger
- 1 pc green chilli
- 1 tsp cumin seeds
- 1 tsp ground coriander
- 1 tsp turmeric
- 1 tsp garam masala
- 2 tbsp vegetable oil
- 160 g basmati rice
- 10 g fresh coriander
- 1 pc lemon
Shop these in one order
Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Rinse the basmati rice, then cook in 320ml water with a pinch of salt, covered, for 12 minutes until tender; keep warm.
- Step 2
Finely chop the onion, garlic, ginger and green chilli.
- Step 3
Heat the vegetable oil in a large pan over medium heat. Add the cumin seeds and let them sizzle for 30 seconds.
- Step 4
Add the onion and cook for 6-7 minutes until golden, stirring occasionally.
- Step 5
Stir in the garlic, ginger and chilli, cooking for 1-2 minutes until fragrant.
- Step 6
Add the ground coriander, turmeric and half the garam masala, stirring for 30 seconds to toast the spices.
- Step 7
Pour in the chopped tomatoes and simmer for 8 minutes, mashing slightly, until thickened.
- Step 8
Add the chickpeas with their liquid, then simmer for 12-15 minutes until the sauce is thick and glossy, adding a splash of water if needed.
- Step 9
Stir in the remaining garam masala and a squeeze of lemon juice; season to taste.
- Step 10
Serve over the basmati rice, scattered with fresh coriander and a lemon wedge.
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