Name: Punjabi Chana Masala with Basmati Rice (Vegan, Gluten-Free, Single Serving)
Prep time: 40 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1/2 cup dry basmati rice; 1 cup water (for rice); 1 tbsp neutral oil (sunflower or canola); 1/2 tsp cumin seeds; 1/2 medium yellow onion, finely chopped; 2 cloves garlic, minced; 1/2-inch piece ginger, grated; 1 small green chili, finely chopped (optional for spice); 1/2 tsp ground coriander; 1/2 tsp ground cumin; 1/4 tsp turmeric powder; 1/2 tsp Kashmiri red chili powder (or paprika for milder); 1/2 tsp garam masala; 1/4 tsp amchur (dried mango powder) or 1 tsp lemon juice; 1 small tomato (or 1/2 cup crushed tomatoes); 3/4 cup cooked chickpeas (or 1/2 can, drained and rinsed); 1/2 tsp black salt (kala namak) or regular salt, to taste; 1/2 cup water (for curry); Fresh cilantro, chopped, for garnish; Lemon wedge, for serving

Punjabi Chana Masala with Basmati Rice (Vegan, Gluten-Free, Single Serving)

CrushedLemon1034

This Punjabi Chana Masala is a North Indian comfort dish, made vegan and gluten-free for everyone to enjoy. By layering whole cumin seeds in hot oil and blooming ground spices, the flavors develop extraordinary depth. Kala namak (black salt) lends a chaat-inspired savoriness, while amchur or lemon brings a bright tang. The chickpeas soak up the aromatic gravy, giving you a hearty, saucy, and utterly satisfying meal. Serve with fluffy basmati rice, a lemon wedge, and fresh cilantro for a classic touch. Enjoy with a crisp salad or quick vegan raita for an authentic, balanced dinner.

Ingredients

Instructions

Rinse basmati rice well until water runs clear. In a small pot, bring 1 cup water to a boil. Add rice and a pinch of salt. Cover, reduce heat to low, and cook 12-15 minutes until water is absorbed. Rest 5 minutes, then fluff with a fork.
While rice cooks, heat oil in a medium saucepan over medium heat. Add cumin seeds and let them sizzle for 30 seconds until aromatic.
Add onion and sauté 4-5 minutes until golden. Stir in garlic, ginger, and green chili; cook 1 minute until fragrant.
Add ground coriander, cumin, turmeric, and Kashmiri chili powder. Sauté 30 seconds to bloom the spices.
Add chopped tomato and a pinch of salt. Cook 3-4 minutes, stirring, until tomatoes soften and start to break down.
Stir in chickpeas, 1/2 cup water, amchur (or lemon juice), and black salt. Bring to a simmer. Mash a few chickpeas with the back of a spoon for a thicker gravy.
Simmer uncovered 10-12 minutes, stirring occasionally, until gravy is saucy and flavorful. Stir in garam masala at the end. Taste and adjust salt or lemon as needed.
Serve chana masala hot over a bed of fluffy rice. Garnish with chopped cilantro and a lemon wedge.