How to Make Halal Chana Masala
u003cemu003eA classic, protein-rich North Indian chickpea curry simmered in a vibrant tomato-ginger gravy, served alongside fluffy basmati rice and crisp poppadoms. This 100% Halal and vegan-friendly dish offers a perfect balance of warmth and spice.u003c/emu003e
Servings: 2 servings
Calories: 300kcal
Ingredients
- 400 g Canned Chickpeas, drained and rinsed
- 200 g Basmati Rice
- 1 medium Yellow Onion, finely chopped
- 200 ml Tomato Puree
- 1 tbsp Ginger-Garlic Paste
- 2 tbsp Vegetable Oil
- 1 tsp Cumin Seeds
- 0.5 tsp Ground Turmeric
- 1 tsp Ground Coriander
- 0.5 tsp Red Chili Powder
- 1 tsp Garam Masala
- 4 pieces Poppadoms
- 1 tsp Salt
Instructions
- Rinse the basmati rice under cold water until it runs clear. Combine with 350ml of water in a pot, bring to a boil, then reduce heat to low, cover, and cook for 10-12 minutes until tender and fluffy.
- Heat vegetable oil in a large pan over medium heat. Add cumin seeds and let them sizzle for 30 seconds.
- Add the chopped onion and sauté until golden brown, approximately 6-8 minutes.
- Stir in the ginger-garlic paste and cook for 1 minute until fragrant.
- Add the tomato puree, turmeric, coriander, and chili powder. Cook the masala for 5 minutes until the oil starts to separate from the sauce.
- Fold in the drained chickpeas and add 100ml of water. Cover and simmer on low heat for 10-15 minutes to allow the flavors to meld.
- Stir in the garam masala and season with salt. Adjust the consistency with a splash more water if the curry is too thick.
- Briefly fry or microwave the poppadoms according to package instructions until crisp.
- Serve the hot Chana Masala over a bed of steamed basmati rice with poppadoms on the side.