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AI-generated photograph: Chana masala in a shallow white bowl, glossy brick red chickpeas topped with fresh coriander, a neat dome of basmati rice and a wedge of lemon beside it

Home · Recipes · Punjabi chana masala with basmati rice

South Asian · Dinner

Punjabi chana masala with basmati rice

spiced chickpeas · slow tomato gravy · fragrant basmati

AI-generated photograph

Chickpeas simmered in a thick, slow-cooked onion and tomato gravy with warm spices and plenty of fresh coriander, the way it is cooked at home across Punjab. Served with fluffy basmati rice.

Contains: none of the 14 allergens, as written. None of the 14 allergens is in this recipe as written. Spice mixes such as garam masala can be packed where mustard or celery are handled, so check the packet.

Ingredients

  • 3 tablespoons (45ml) vegetable oil
  • 1 teaspoon cumin seeds
  • 2 onions (about 300g), finely chopped
  • 4 garlic cloves, finely grated
  • A thumb-sized piece of ginger (about 20g), peeled and finely grated
  • 1 to 2 green chillies, finely chopped (optional)
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • Half a teaspoon ground turmeric
  • 1 teaspoon Kashmiri chilli powder (a mild, bright red chilli powder), or half a teaspoon paprika
  • 1 x 400g tin chopped tomatoes
  • 2 x 400g tins chickpeas, drained and rinsed
  • 1 teaspoon salt, then more to taste
  • 1 teaspoon garam masala (a warm spice mix)
  • Juice of half a lemon
  • A small bunch of fresh coriander (about 20g), chopped
  • To serve: 300g basmati rice

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Let's cook

  1. Heat the oil in a large, deep pan on a medium heat. Add the cumin seeds and let them sizzle for 30 seconds until they smell toasty.
  2. Add the onions and cook for 12 to 15 minutes, stirring often, until they are soft and a deep golden brown. Take your time here: well browned onions give the sauce its rich colour and taste.
  3. Stir in the garlic, ginger and green chilli if using, and cook for 1 minute. Add the ground coriander, ground cumin, turmeric and chilli powder and stir for 30 seconds. If the spices start to stick, add a splash of water.
  4. Tip in the chopped tomatoes. Cook for 8 to 10 minutes, stirring now and then, until the sauce is thick and you can see the oil shining at the edges.
  5. Add the chickpeas, the salt and 300ml water. Bring to the boil, then turn the heat down and simmer for 15 minutes. Squash a few chickpeas against the side of the pan with the back of a spoon: this thickens the gravy.
  6. Meanwhile, cook the rice. Rinse it in a sieve under cold water until the water runs almost clear. Put it in a pan with 550ml water and a pinch of salt, bring to the boil, then cover with a lid, turn the heat to its lowest and cook for 10 minutes. Turn off the heat and leave it covered for 5 minutes, then fluff it up with a fork.
  7. Stir the garam masala and lemon juice into the curry. Taste and add more salt if it needs it. Scatter over the coriander and serve with the rice.

Tips

  • Squashing some of the chickpeas makes the gravy creamy without any cream.
  • The curry tastes even better the next day, once the spices have settled in.
  • Cool any leftover rice within an hour, keep it in the fridge and eat it within a day. Reheat it until it is steaming hot.

Swaps

  • Milder for children: leave out the green chilli and use paprika in place of the chilli powder.
  • More vegetables: stir in 2 big handfuls of spinach for the last 2 minutes.

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