Opening the recipe box…
Greatest plates · Main
Punjabi Chana Masala with Basmati Rice
A hearty, home-style chickpea curry simmered in a spiced onion-tomato masala, served over fluffy basmati rice. Built entirely around chickpeas so it delivers real plant protein — a satisfying, fully vegan dinner.
Serves 4Prep 20 minCook 75 minchickpeas
Containsno known allergens identified
Protein 14%Carbs 66%Fat 20%
About 670 kcal a serve — 23 g protein, 110 g carbs, 15 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Cook the chickpeas
chickpeasDrain the soaked chickpeas and tip into a large saucepan with the bicarbonate of soda. Cover with plenty of fresh water, bring to the boil, then lower to a gentle simmer. Skim off any foam and cook for 45–60 minutes until soft but still holding their shape. Drain, keeping 250 ml of the cooking water.
In the large saucepanChickpeas →
45–60 min at a gentle simmer
Start the rice
ricePut the rinsed basmati rice and the water in a medium saucepan with a good pinch of salt. Bring to the boil, stir once, then cover and reduce to the lowest heat. Cook for 12 minutes, then remove from the heat and leave covered for 10 minutes. Fluff with a fork before serving.
In the medium saucepanRice →
12 min covered, then 10 min rest
Bloom the cumin
temperingHeat the oil in a wide frying pan or pot over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds until fragrant.
In the frying panMasala base →
30 sec until fragrant
Soften the onions
aromaticsAdd the diced onion and cook, stirring often, for 8–10 minutes until deep golden. Stir in the garlic, ginger and green chilli and cook for another 2 minutes until the raw smell has gone.
In the frying panMasala base →
8–10 min until golden
Add tomato and spices
masalaStir in the crushed tomatoes, ground coriander, turmeric, ground cumin and chilli powder. Cook for 6–8 minutes, stirring, until the oil starts to separate from the thick masala.
In the frying panMasala base →
6–8 min until oil separates
Simmer the chana
simmerAdd the drained chickpeas, the reserved 250 ml cooking water and the salt. Bring to a simmer and cook uncovered for 12–15 minutes, mashing a few chickpeas against the side to thicken. Stir through the garam masala and amchur in the last 2 minutes.
In the frying panFinish →
12–15 min simmer
Serve
serveTaste and adjust salt. Spoon the chana masala over the fluffy basmati rice, scatter with fresh coriander and serve with lemon wedges.
On the plateServe →
Cook's noteCanned chickpeas can replace dried: use 3 x 400 g tins, drained, and skip the boiling step, using water or the tin liquid to loosen the sauce. The curry tastes even better the next day.
Estimated per serve
670 kcal · 23 g protein · 110 g carbs · 15 g fatestimates, within ~10%
Every recipe in KalaPlate reads like this.
A whole library of them — plus a weekly plan built around your household's rules, a shopping list that writes itself, and a plate guide for anyone tracking. Allergies are enforced, never filtered.
More recipes like this
Browse every recipeChickpea and spinach curry with fluffy rice
Indian · Main
Layered Vegetable Biryani with Paneer, Saffron and Crispy Onions
Indian · Main
Butter chicken with buttery basmati rice
Indian · Main
Indian · Main