1h 15m$8.99Chana Masala
Classic North Indian chickpea curry simmered in a deeply cooked onion-tomato masala, finished with fresh lemon juice and cilantro. Serve with fluffy basmati rice for a satisfying vegetarian main course.
Shopping options
Garam masala
1 Teaspoon
Private Selection® Garam Masala Blend Shaker
4%
Ground coriander
2 Teaspoon
Private Selection® Ground Coriander Seed Shaker
11%
Fresh ginger, peeled and finely minced
1 Tablespoon
Organic Ginger Root
4%
Serrano pepper, stemmed and finely chopped
1 Each
Fresh Green Serrano Peppers
27%
Canola oil
3 Tablespoon
Kroger® Pure Canola Oil
5%
Ground turmeric
0.5 Teaspoon
Kroger® Ground Turmeric Shaker
4%
Canned chickpeas, drained and rinsed
3 Cup
Goya Chick Peas
97%
Yellow onion, finely chopped
1.5 Cup
Kroger® Yellow Onion 3 lb Bag
20%
Ground cumin
1.5 Teaspoon
McCormick Ground Cumin
7%
Garlic, finely minced
1 Tablespoon
Kroger® Peeled Garlic
5%
Basmati rice, uncooked
1 Cup
Ralston Family Farms™ Basmati White Rice
26%
Fine salt
1.25 Teaspoon
Morton Plain Table Salt, Non-Iodized Salt, 26 oz
1%
Canned diced tomatoes with their juice
1.75 Cup
Simple Truth Organic® Diced Tomatoes in Tomato Juice
100%
Fresh cilantro, chopped
0.25 Cup
Cilantro
25%
Fresh lemon juice
2 Tablespoon
Fresh Large Lemon - Each
100%
Water
2.5 Cup
Tap water
0%
Cost Summary
· only what you use
per serving · 4 servings
1 common item not selected — staples start unchecked; select them above to include them.
Cook this recipe
- canned chickpeas-3 cups
- water-2.5 cups
- canned diced tomatoes with their juice-1.75 cups
- yellow onion-1.5 cups
- basmati rice-1 cup
- serrano pepper-1 each
- fresh cilantro-0.25 cups
- canola oil-3 tablespoons
- fresh lemon juice-2 tablespoons
- fresh ginger-1 tablespoon
- garlic-1 tablespoon
- ground coriander-2 teaspoons
- ground cumin-1.5 teaspoons
- fine salt-1.25 teaspoons
- garam masala-1 teaspoon
- ground turmeric-0.5 teaspoons
Wash your hands with soap and water. Rinse the fresh produce under running water and dry it before cutting, removing any damaged areas. Chop the onion, mince the ginger and garlic, and finely chop the serrano; remove its seeds for a milder curry. Chop the cilantro and squeeze the lemon juice. Drain and rinse the chickpeas. Rinse the rice in a fine-mesh strainer under cold running water until the water runs mostly clear, then drain well.
Wash your hands after handling the serrano pepper and avoid touching your eyes.
Heat the oil in the large saucepan over medium heat. Add the onion and cook for 10–12 minutes, stirring frequently, until softened and golden. Reduce the heat slightly if the edges begin to scorch.
Add the ginger, garlic, and serrano. Cook for 1–2 minutes, stirring, until fragrant. Add the cumin, coriander, and turmeric and stir for 30 seconds, without letting the spices burn.
Add the tomatoes with their juice and the 1 teaspoon salt allocated to the curry. Cook uncovered over medium to medium-low heat for 12–15 minutes, stirring frequently and pressing the tomatoes against the side of the pan with the spoon. The masala should become thick and cohesive, with no watery liquid pooling around it and small glints of oil appearing at the edges.
Stir in the chickpeas and the 1 cup water allocated to the curry. Bring to a gentle simmer, then reduce the heat to medium-low. Simmer uncovered for 25–30 minutes, stirring occasionally, until the chickpeas are tender and the sauce is thick but spoonable.
As soon as the chickpeas begin simmering, put the drained rice, the remaining 1 1/2 cups water, and the remaining 1/4 teaspoon salt in the medium saucepan. Bring to a boil over medium-high heat. Cover, reduce the heat to its lowest setting, and cook for 15 minutes without lifting the lid. Remove from the heat and let stand, covered, for 10 minutes.
Press about 1/4 cup of the chickpeas against the side of the curry pan with the wooden spoon, then stir them back into the sauce to thicken it. Stir in the garam masala and simmer for another 2–3 minutes. If the sauce is still loose, simmer briefly until it coats the chickpeas; if it is becoming too thick before the chickpeas are tender, cover the pan and lower the heat.
Remove the curry from the heat. Stir in all the lemon juice and chopped cilantro. Fluff the rice with a fork, then divide the rice and curry evenly among four servings. Serve hot.
How did it turn out?
Rating and review tools are unavailable right now.