Indian Chana Masala with Basmati Rice

Ingredients

Instructions

1. 1 Heat the vegetable oil in a large pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds.
2. 2 Add the chopped onion and sauté until golden brown, about 5-7 minutes.
3. 3 Stir in the minced garlic and grated ginger, and cook for an additional 1-2 minutes until fragrant.
4. 4 Add the chopped tomato, and cook until it softens and the oil starts to separate, approximately 3-4 minutes.
5. 5 Mix in the chana masala powder, turmeric powder, garam masala, red chili powder, and salt. Stir well to combine.
6. 6 Add the chickpeas and water, then bring the mixture to a boil. Reduce the heat to low and let it simmer for 15-20 minutes, stirring occasionally.
7. 7 While the chana masala is simmering, prepare the basmati rice. In a medium saucepan, combine the rinsed rice, water, and salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes until the rice is cooked.
8. 8 Once the chickpeas are tender and the flavors have melded, garnish the chana masala with chopped cilantro.
9. 9 Fluff the cooked basmati rice with a fork and serve it alongside the chana masala.