Gluten-Free Chana Masala with Basmati and Cucumber Salad

Why You’ll Love This Recipe

• Weeknight-friendly: pantry staples become a vibrant, nourishing meal in under an hour.
• Gluten-free done right: all spices and blends specified as certified gluten-free.
• Balanced plate: hearty, spiced chickpeas over fluffy basmati with a cooling cucumber yogurt salad.
• Make-ahead powerhouse: flavors deepen by day two, and the curry freezes beautifully.

Grocery List

• Produce: Yellow onions, garlic, fresh ginger, green chili (optional), cilantro, mint, lemon, English cucumber.
• Dairy: Plain yogurt (ensure gluten-free; use dairy-free yogurt if preferred).
• Pantry: Basmati rice, canned chickpeas, crushed/pureed tomatoes, neutral oil, cumin seeds, ground cumin (GF), ground coriander (GF), turmeric (GF), Kashmiri chili powder (GF) or cayenne, garam masala (certified GF), kasuri methi (optional, GF), fine sea salt.

Full Ingredients

For the Chana Masala (Gluten-Free)

• 2 tbsp neutral oil (avocado, rice bran, or sunflower)
• 1 tsp cumin seeds
• 2 medium yellow onions, finely diced (about 2 cups)
• 1 green chili (serrano), minced (optional)
• 1 tbsp ginger-garlic paste (or 1.5 tsp each grated ginger and minced garlic)
• 2 tsp ground coriander (GF-labeled)
• 1 tsp ground cumin (GF-labeled)
• 1/2 tsp ground turmeric (GF-labeled)
• 1 tsp Kashmiri chili powder (GF-labeled), or 1/2 tsp cayenne for more heat
• 1 (14.5–15 oz) can crushed or pureed tomatoes (GF)
• 2 (15 oz) cans chickpeas, drained and rinsed
• 1.25 cups water
• 1.5 tsp fine sea salt, divided (start with 1/2 tsp for onions, 1 tsp in simmer; adjust to taste)
• 1.5 tsp garam masala (certified gluten-free)
• 1.5 tbsp fresh lemon juice (or 1–1.5 tsp amchur, GF)
• 2 tbsp chopped fresh cilantro, plus more for garnish
• 1 tsp crushed kasuri methi (optional, GF)

For the Basmati Rice

• 1.5 cups white basmati rice, rinsed until water runs clear and soaked for 20 minutes
• 2.25 cups water
• 1/2 tsp fine sea salt
• 1 tsp neutral oil

Cooling Cucumber Salad (Gluten-Free)

• 1 English cucumber (about 12 oz), finely diced or coarsely grated (squeeze out excess water if grated)
• 1 cup plain yogurt (gluten-free; Greek or whole milk recommended)
• 2 tbsp finely chopped fresh mint
• 2 tbsp finely chopped fresh cilantro
• 1 tbsp fresh lemon juice
• 1/2 tsp roasted ground cumin (GF-labeled)
• 1/4 tsp fine sea salt, plus more to taste
• Pinch Kashmiri chili powder or mild paprika (GF-labeled)

To Serve

• Lemon wedges
• Extra chopped cilantro

Step-by-Step Instructions

Step 1: Rinse and Soak the Rice

Place the basmati rice in a bowl and rinse under cold water, gently swishing, until the water runs mostly clear (3–4 changes). Cover with fresh cold water and soak for 20 minutes. Drain well just before cooking.

Step 2: Mix the Cooling Cucumber Salad

In a bowl, combine the cucumber, yogurt, mint, cilantro, lemon juice, roasted ground cumin, salt, and a small pinch of Kashmiri chili or paprika. Stir until creamy and well mixed. Taste and adjust salt or lemon. Refrigerate until serving so it stays crisp and cool.

Step 3: Build the Onion Base

Heat 2 tbsp oil in a wide skillet or Dutch oven over medium heat. Add the cumin seeds and sizzle for 30 seconds until fragrant. Add the onions and 1/2 tsp salt. Cook, stirring occasionally, until deep golden and jammy around the edges, 8–10 minutes. Stir in the green chili (if using) and the ginger-garlic paste; cook 60 seconds until aromatic.

Step 4: Toast Spices and Add Tomatoes

Sprinkle in the ground coriander, ground cumin, turmeric, and Kashmiri chili powder. Stir constantly for 30 seconds to bloom the spices. Add the crushed/pureed tomatoes and cook, stirring, until the masala thickens, turns glossy, and the oil begins to separate slightly, 5–7 minutes. If it sticks, splash in 2–3 tbsp water and scrape up any browned bits.

Step 5: Simmer the Chickpeas

Add the chickpeas, 1.25 cups water, and 1 tsp salt. Bring to a boil, then reduce to a gentle simmer, cover, and cook for 15 minutes. Uncover and lightly mash a small handful of chickpeas against the side of the pot to thicken the gravy. Stir in the garam masala and lemon juice. Simmer uncovered for 5 minutes more to marry the flavors. Off the heat, fold in the cilantro and kasuri methi (if using). Adjust salt and lemon to taste.

Step 6: Cook the Basmati Rice

While the chana simmers, combine the soaked, drained rice with 2.25 cups water, 1/2 tsp salt, and 1 tsp oil in a saucepan. Bring to a full boil over medium-high heat. Immediately cover, reduce heat to low, and cook for 12 minutes without lifting the lid. Remove from heat and let steam, covered, for 10 minutes more. Fluff with a fork.

Step 7: Plate and Serve

Spoon a bed of fluffy basmati into bowls. Ladle the chana masala alongside or over the rice. Garnish with extra cilantro and serve with lemon wedges. Add a generous scoop of the chilled cucumber salad on the side for a refreshing contrast.

Pro Tips

• Color equals flavor: let the onions reach a deep golden-brown before moving on; this builds a richer gravy.
• Bloom spices briefly in oil to unlock aroma—30 to 60 seconds is plenty to avoid bitterness.
• For extra body, mash a few chickpeas into the sauce or reduce uncovered for 3–5 more minutes.
• Certified gluten-free matters: choose GF-labeled garam masala and chili powders to avoid cross-contact.
• Prefer a smoother gravy? Blend the tomato-onion base before adding chickpeas, then simmer.

Variations

• Dried chickpeas: Soak 1 cup dried chickpeas overnight. Pressure cook until tender (Instant Pot: 15–20 minutes on High, natural release), then proceed with the recipe, using 1.5–2 cups cooking liquid in place of water.
• Dairy-free salad: Use thick coconut yogurt or make a quick kachumber (cucumber, lemon, herbs, pinch of salt) with no yogurt.
• Greens boost: Stir in 2 cups baby spinach during the final 2 minutes of simmering until just wilted.

Storage & Make-Ahead

Chana masala keeps 4 days refrigerated and up to 3 months frozen; cool completely before sealing. Reheat gently on the stovetop with a splash of water. Cook rice the day you serve for best texture; leftovers keep 3–4 days refrigerated (microwave with a few drops of water). The cucumber salad is best within 24 hours; if prepping ahead, store cucumber and yogurt components separately and combine just before serving.

Nutrition (per serving)

Approximate: 520 calories; 13 g protein; 90–95 g carbohydrates; 10 g fat; 9 g fiber; 980 mg sodium. Values will vary based on brands and exact salt level.