Name: North Indian Chana Masala with Fragrant Basmati Rice
Prep time: 35 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1/2 cup uncooked basmati rice; 1 cup water; 1/4 tsp salt (for rice); 1 tbsp neutral oil (sunflower or canola); 1/2 tsp cumin seeds; 1/2 small yellow onion, finely chopped; 1/2-inch piece ginger, grated (about 1/2 tsp); 1 garlic clove, minced; 1 small green chili, finely chopped (optional, adjust for heat); 1/4 tsp ground turmeric; 1/2 tsp ground coriander; 1/2 tsp garam masala, plus extra for garnish; 1/2 tsp ground cumin; 1/4 tsp Kashmiri red chili powder or paprika; 1 medium tomato, finely chopped (or 1/2 cup canned diced tomatoes); 1/2 cup cooked chickpeas (canned or home-cooked), drained and rinsed; 1/4 tsp salt (for masala); 1/3 cup water (for masala); 1 tbsp chopped fresh cilantro, plus extra for garnish; 2 lemon wedges; 2 tbsp thinly sliced red onion (for garnish)

North Indian Chana Masala with Fragrant Basmati Rice

CinnamonPumpkin7362

This North Indian Chana Masala is a vibrant, protein-packed dish that’s both beginner-friendly and bursting with flavor. The spicy, tangy tomato-based gravy clings to tender chickpeas, layered with aromatic cumin, ginger, and garam masala. The finishing touch of fresh cilantro and lemon brightens each bite. Paired with fluffy, steamed basmati rice and garnished with crisp red onion, this meal is a satisfying celebration of classic Indian comfort food. Perfect for a quick plant-based dinner, it’s even better with a side of mango chutney and warm flatbread.

Ingredients

Instructions

Rinse the basmati rice in several changes of cold water until the water runs clear. Combine rice, 1 cup water, and 1/4 tsp salt in a small saucepan. Bring to a boil, reduce to a bare simmer, cover, and cook for 14-16 minutes until rice is tender and water is absorbed. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork before serving.
While the rice cooks, heat 1 tbsp oil in a medium skillet over medium heat. Add cumin seeds and let them sizzle for 10-20 seconds until aromatic.
Add the chopped onion and sauté for 3-4 minutes until soft and golden.
Stir in ginger, garlic, and green chili (if using). Cook for 1 minute until fragrant.
Add turmeric, coriander, garam masala, ground cumin, and Kashmiri chili powder. Sauté the spices for 30 seconds, stirring constantly, to bloom their flavors.
Add chopped tomato and 1/4 tsp salt. Cook for 4-5 minutes, mashing the tomato, until it breaks down and forms a thick, saucy base.
Add chickpeas and 1/3 cup water. Simmer for 8-10 minutes, allowing flavors to meld and the gravy to thicken. If needed, mash a few chickpeas with the back of a spoon for a creamier texture.
Stir in 1 tbsp chopped cilantro and squeeze in juice from one lemon wedge. Taste and adjust salt, lemon, or garam masala as desired.
To serve: Spoon the hot rice onto a plate. Ladle the chana masala over or beside the rice. Garnish with sliced red onion, extra cilantro, and the remaining lemon wedge. Serve with mango chutney and chapati or naan if desired.