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Chana Masala with Basmati Rice

Chana Masala with Basmati Rice reads citrus 5.0, sourness 4.8 and allium 4.8 on Palate's 0–10 flavor X-ray — a Indian main, about 51 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 4.1 / 10
• Sweet & Fruity — 3.7 / 10
• Sour & Bright — 6.5 / 10
• Bitter & Earthy — 3.3 / 10
• Rich & Fat — 4.0 / 10
• Aromatic & Spice — 5.6 / 10

The measured notes (of 18)

Citrus 5.0 · Sourness 4.8 · Allium 4.8 · Salinity 3.8 · Richness 3.4 · Heat 3.2 · Warm Spice 3.2 · Earthy 3.2 · Umami 3.1 · Herbaceous 3.1 · Sweetness 3.0 · Nutty 2.2 · Fruity 2.0 · Floral 1.6 · Bitterness 1.1

What's in it (16)

• long grain basmati rice — 177 g
• oil — 27 g
• cumin seeds — 5 g
• yellow onion — 110 g
• garlic — 12 g
• ginger — 15 g
• serrano chile — 100 g
• coriander — 4 g
• cumin — 10 g
• turmeric — 3 g
• tomatoes — 794 g
• chickpeas — 851 g
• salt — 7 g
• garam masala — 5 g
• lemon juice — 30 g
• cilantro — 15 g

Time & effort: about 51 min (49 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 209.8 kcal, 9.6 g protein, 4.2 g fat, 33.6 g carbs

Dietary: Vegan — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

1. Bring 1 3/4 cups water to a boil in a small saucepan, stir in the rinsed rice and a pinch of salt, cover, reduce the heat to low, and cook until the water is absorbed and the rice is tender, 15-18 minutes. Remove from the heat and let stand, covered, 5 minutes, then fluff with a fork and set aside.
2. Meanwhile, heat 2 tablespoons of the oil in a large deep skillet or Dutch oven over medium-high heat, add the cumin seeds, and toast until they sizzle and turn fragrant, about 30 seconds.
3. Add the onion, reduce the heat to medium, and cook, stirring often, until deeply golden brown at the edges, 8-10 minutes.
4. Stir in the garlic, ginger, and serrano chile and cook until fragrant, about 1 minute.
5. Stir in the ground coriander, ground cumin, and turmeric and cook, stirring constantly, until the spices darken slightly and smell toasted, about 1 minute.
6. Pour in the crushed tomatoes, scraping up any browned bits from the bottom of the pot, then bring to a simmer and cook, stirring occasionally, until the tomatoes deepen in color and the oil begins to separate at the edges, 8-10 minutes.
7. Add the chickpeas and salt, pour in 1/2 cup water to loosen the masala, and simmer partially covered, stirring occasionally and mashing a few chickpeas against the side of the pot to thicken the sauce, until the chickpeas are tender and the sauce clings to them, 12-15 minutes.
8. Remove the pot from the heat, stir in the garam masala and lemon juice, and taste, adding more salt if needed.
9. Divide the rice among bowls, spoon the chana masala over the top, and scatter with the cilantro.

Dishes with a similar flavor shape

• Chana Masala — Indian
• Crispy Spiced Okra Curry — Indian
• Spicy Pepper Chicken Curry — Indian
• Skillet Chickpea and Spinach Curry — Indian
• Coconut Lentil Dal with Rice — Indian

Keep reading: what citrus, sourness, allium mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.