Chana Masala Paired with Bombay Rice
The warming spices like garam masala, turmeric powder, and garlic pair deliciously with the tang from the lemon juice and cilantro, giving this dish a range of exciting flavors. Complete with a chili kick and served over fluffy Tilda Bombay Rice. Recipe courtesy of @stephanieripa.
- 31 - 60 Minutes
- Easy
- Serves 4
Method
Ingredients
Ingredients
- 1 tablespoon vegetable oil
- 1 large onion, diced
- 2 cloves garlic, minced
- Ginger, peeled and grated, 1 inch (2 1/2 cm) piece
- 1 jalapeño, or green chile, seeded and sliced
- 2 tablespoons garam masala
- 1 teaspoon turmeric
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 cups fresh tomato, diced
- 15 oz chickpeas, drained and rinsed, 2 cans
- ½ cup water
- ½ lemon, juiced
- ¼ cup fresh cilantro, chopped
- 1 pouch Tilda Ready to Heat Bombay Rice
How to make Chana Masala Paired with Bombay Rice
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Heat the olive oil in a large stockpot or Dutch oven over medium-high heat.
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Add the onion and cook until translucent and beginning to brown, 3–5 minutes.
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Add the garlic, ginger, and green chile and continue to cook over medium heat until the garlic is fragrant and the chile is tender, 3–4 minutes.
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Add the garam masala, turmeric, salt, and black pepper, then continue to cook for 1–2 minutes.
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Add the tomatoes, chickpeas, and water. Stir to incorporate, using the spoon to scrape up any browned bits from the bottom and sides of the pot. As the tomatoes break down, the mixture should take on the consistency of a thick stew. Add more water if needed before bringing everything to a simmer, then cover with the lid and cook, stirring occasionally, for 15 minutes.
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Remove the lid, reduce the heat to low, and stir in the lemon juice and cilantro. Cook for 1–2 minutes, until the cilantro has wilted and turned bright green.
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Prepare Tilda Ready to Heat Bombay Rice according to package direction (microwave for 90 seconds, or on stove top for 3 minutes).
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Serve Chana Masala over Tilda Bombay Rice and Enjoy!!
