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Chana Masala 

basmati rice, naan bread and fresh katchumber salad

$33.90



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Description:

Chana masala, also known as chole masala, is a dish from the Indian subcontinent; notable in Indian cuisine. The main ingredient is chickpeas which is called as chana in India. This dish features a healthy mixture of tomatoes, onion, and fresh ground spices along with chickpeas. Both carnivores and vegetarians will enjoy this meal.

Ingredients IQ:

Chickpeas are an excellent source of plant-based protein which can prevent diabetes and aid in weight loss. The amazing benefits of chickpeas include the ability to improve digestion, prevent heart disease, stabilize blood pressure levels, and lower the risk of genetic diseases and cancer.

In Your Bag

ONE BAG SERVES 2 ( 2 BAGS SERVES 4 )

  • Chickpeas
  • Ginger Garlic Paste
  • Cumin Infused Oil
  • Hot Kashmiri Chili
  • Basmati Rice
  • Tomato
  • Lemon
  • Masala Sauce
  • Cilantro
  • Vegetable Broth
  • Naan (2pc pkg)
  • Chana Masala Spice
  • Cucumber
  • Salt & Pepper

Preparation


Cook the Basmati Rice

  • Rinse the Basmati Rice thoroughly with water & leave it soaked for
    5 minutes.
  • Boil 2 cups of water on high. Use standard water to rice ratio
    (2: 1 water: rice)
  • Strain the soaked Basmati Rice and add it to the boiling water carefully.
  • Add Salt to taste and a splash of oil.
  • Cook 7- 8 minutes or until the water has been absorbed.
  • Cover and turn off the heat. Fluff the rice with a fork before serving.

    Prep the Main

    • Open the can, drain and wash Chickpeas, chop Cilantro.
    • Wash and cut Tomato in half, setting half aside for side dish and cutting the other half in quarters.
    • Open the pack of Vegetable Broth concentrate and dilute with 8 oz of warm water, keep it aside.

    Cook the Main

    • Heat a pan on medium-low and add the Cumin Infused Vegetable Oil.
    • Add the fresh Ginger Garlic Paste and saute for a minute until golden.
    • Now add the Chickpeas and the pack of Chana Masala Spice, mix and simmer for a minute.
    • Add Masala Sauce, mix well and cook for a minute.
    • Add the Vegetable Broth and the Tomato and cook for a 3 - 4 minutes. (OPTIONAL) - Season with Hot Kashmiri Chili to increase the spice level.
    • For a thicker sauce simmer for additional 2-3 minutes over medium-low by mixing and stirring it continuously until the sauce thickens.
    • Garnish with Cilantro and serve.

    Warm the Bread

    • Preheat your oven at 350.
    • Place the Naan on a baking sheet or directly on the oven rack and heat it for 1-3 minutes.

    Make your Side

    • Mix the chopped Tomato, Cucumber, Cilantro.
    • Cut and squeeze Lemon, add Salt and Black Pepper.
    • Mix all the ingredients well and serve chilled.

    Plate your dish

    • Divide the Basmati Rice, Chana Masala and Cucumber Salad between 2 plates. Serve each with the warm Naan. Enjoy!
    Wash uncut produce before use
    Scaling the recipe - Adjusting the ingredient quantities for a different amount of servings. Our recipes are pre-portioned for two. Whether you are cooking for one, two or four, adjusting the ingredients quantities is simply halving or doubling the ingredients.