Cozy Chana Masala with Basmati Rice

Why You’ll Love This Recipe

• Weeknight-friendly: pantry staples come together in under an hour.
• Layered flavor: ginger, garlic, cumin, and garam masala bloom into a cozy, restaurant-worthy sauce.
• Balanced and bright: finished with lemon and cilantro for lift, and a cooling spoon of yogurt.
• Comfort in a bowl: fluffy basmati rice soaks up a rich, tomato-chickpea gravy.

Grocery List

• Produce: 1 large yellow onion, garlic, fresh ginger, serrano or green chili (optional), cilantro, 1 lemon
• Dairy: Plain whole-milk yogurt
• Pantry: Basmati rice, canned chickpeas (2), crushed tomatoes, tomato paste, neutral oil, cumin seeds, ground cumin, ground coriander, garam masala, turmeric, Kashmiri chili powder or paprika, cayenne, fine sea salt, sugar (optional)

Full Ingredients

Chana Masala (Chickpea-Tomato Curry)

• 2 tbsp neutral oil (sunflower, canola, or avocado)
• 1 tsp cumin seeds
• 1 large yellow onion, finely chopped (about 1.5 cups / 200 g)
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, minced (about 15 g)
• 1 serrano or green chili, finely minced, seeds removed for less heat (optional)
• 2 tsp ground coriander
• 1.5 tsp ground cumin
• 1 tsp garam masala, plus 1/2 tsp to finish
• 1/2 tsp ground turmeric
• 1 tsp Kashmiri chili powder or mild paprika; pinch cayenne to taste
• 2 tbsp tomato paste
• 1 can (14.5 oz/400 g) crushed or diced tomatoes
• 2 cans (15 oz/425 g each) chickpeas, drained and rinsed
• 1 cup (240 ml) water or reserved chickpea liquid (aquafaba)
• 1 tsp fine sea salt, plus more to taste
• 1/2 tsp sugar (optional, balances acidity)
• 1 tbsp fresh lemon juice
• 2 tbsp chopped cilantro (stems and leaves), plus extra leaves for garnish

Fluffy Basmati Rice

• 1.5 cups (285 g) basmati rice
• 2.25 cups (540 ml) water
• 1/2 tsp fine sea salt
• 1 tsp neutral oil or 1 tbsp unsalted butter (optional)
• Optional aromatics: 1 small bay leaf and 3 green cardamom pods

Cooling Yogurt Spoon & Garnish

• 3/4 cup (180 g) plain whole-milk yogurt
• Pinch salt and a squeeze of lemon (to taste)
• Extra cilantro leaves and lemon wedges for serving

Step-by-Step Instructions

Step 1: Rinse and soak the rice

Place the basmati rice in a bowl and rinse under cold water, swishing with your fingers, until the water runs almost clear (2–3 rinses). Cover with fresh water and soak for 15 minutes while you start the curry. Drain well just before cooking.

Step 2: Build the aromatic base

Heat 2 tbsp oil in a large skillet or Dutch oven over medium heat. Add the cumin seeds and let them sizzle until fragrant, about 30 seconds. Stir in the chopped onion and a pinch of salt. Cook, stirring occasionally, until the onion is deep golden and caramelized at the edges, 8–10 minutes. Add the minced garlic, ginger, and chili (if using); cook 1 minute until aromatic.

Step 3: Bloom the spices

Sprinkle in the ground coriander, ground cumin, 1 tsp garam masala, turmeric, Kashmiri chili or paprika, and a pinch of cayenne. Stir constantly for 30–45 seconds to toast the spices in the oil—this unlocks their essential oils. Add the tomato paste and cook, stirring, for 1 minute. If the pan looks dry, add 1–2 tbsp water to prevent scorching.

Step 4: Simmer the tomato masala

Pour in the crushed tomatoes and 1 cup water (or aquafaba). Bring to a boil over medium-high heat, then reduce to a gentle simmer (aim for a soft bubble, roughly 185–195°F / 85–90°C) and cook for 10 minutes, stirring occasionally, until the sauce thickens and the oil just begins to show at the edges.

Step 5: Add chickpeas and finish

Stir in the chickpeas, 1 tsp salt, and the optional sugar. Simmer 10 minutes to let the chickpeas absorb flavor. For a thicker texture, lightly mash 1/2 cup of the chickpeas against the pan with a spoon, then stir back in. Turn off the heat and finish with lemon juice, chopped cilantro, and the remaining 1/2 tsp garam masala. Taste and adjust salt, lemon, or heat as you like.

Step 6: Cook the basmati rice

In a medium saucepan, combine the drained rice, 2.25 cups water, 1/2 tsp salt, and oil or butter (if using). Add the optional bay leaf and cardamom. Bring to a rolling boil over medium-high heat, then immediately cover and reduce to low. Simmer gently for 12 minutes, then turn off the heat and let it rest, covered, for 10 minutes. Fluff with a fork and remove any whole spices.

Step 7: Serve with cooling yogurt

Season the yogurt with a pinch of salt and a squeeze of lemon. Spoon the chana masala over fluffy basmati rice. Add a dollop of the yogurt, scatter with extra cilantro, and serve with lemon wedges. Eat hot while the rice is steamy and the sauce is lush.

Pro Tips

• Onion matters: take the onion to a deep golden color for sweetness and depth—this is the backbone of the sauce.
• Bloom spices in fat: a 30–45 second toast dramatically boosts aroma; if you smell sharpness or see sticking, add a splash of water.
• Use aquafaba: replacing the water with chickpea liquid adds body and silkiness to the gravy.
• Texture trick: lightly mash a few chickpeas in the pan to naturally thicken the sauce.
• Rice perfection: soak, keep the lid closed during cooking and resting, then fluff gently to keep the grains long and separate.

Variations

• Dairy-free/vegan: use a plant-based yogurt (coconut or oat) or simply skip the yogurt and add an extra squeeze of lemon for brightness.
• Spinach chana: stir in 3–4 cups baby spinach during the last 2 minutes of simmering until just wilted.
• From dried chickpeas: pressure-cook 1 cup dried chickpeas (soaked overnight) in fresh water with 1 tsp salt until tender, then proceed with the recipe using 2 to 2.5 cups cooked chickpeas.

Storage & Make-Ahead

Refrigerate chana masala in an airtight container for up to 4 days; basmati rice keeps 3–4 days. Freeze the curry (without yogurt) for up to 3 months; thaw overnight and reheat gently with a splash of water. Reheat rice covered with a few teaspoons of water in the microwave or on the stovetop over low heat. The yogurt should be added fresh when serving.

Nutrition (per serving)

Approximate values: 550 calories; 92 g carbohydrates; 18 g protein; 12 g fat; 11 g fiber; 850 mg sodium (varies with salt). Calculated with 2 tbsp oil and whole-milk yogurt.