Past Recipes
Chana Masala

Chana Masala with Shallot Pakoras and Basmati Rice

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It’s no secret that the best Indian curries are often found in the “vegetarian” section of the menu. Here, Chef Taylor is paying homage to classic chana masala, simmering chickpeas in a fragrant tomato curry with ginger, Thai chile, garlic, garam masala, chili powder, and turmeric. Served over basmati rice and topped with crispy, homemade shallot fritters and fresh cilantro, this dish will satisfy your sauce craving and warm up the chilliest of fall evenings.
  • Stovetop Only
  • Vegetarian
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
  • Calories 830
  • Protein 23g
  • Total Carb 119g
  • Total Fat 30g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • chili powder
    • 1/2 teaspoon
    • chili powder
  • coriander
    • 1 1/2 teaspoon
    • coriander
  • cumin
    • 1 1/2 teaspoon
    • cumin
  • garam masala
    • 1/2 teaspoon
    • garam masala
  • ground turmeric
    • 1/2 teaspoon
    • ground turmeric
  • basmati rice
    • 3/4 cup
    • basmati rice
  • cilantro
    • 1/4 ounce
    • cilantro
  • lemon
    • 1
    • lemon
  • ginger
    • 1/4 ounce
    • ginger
  • garlic
    • 2 cloves
    • garlic
  • shallots
    • 2
    • shallots
  • yellow onion
    • 1
    • yellow onion
  • Thai chili
    • 1
    • Thai chili
  • 14-ounce can crushed tomatoes
    • 1
    • 14-ounce can crushed tomatoes
  • 15-ounce can chickpeas
    • 1
    • 15-ounce can chickpeas
  • chickpea flour
    • 1/2 cup
    • chickpea flour

What You’ll Need

  • canola oil
  • kosher salt
  • black pepper
  • 6" small pot with lid
  • 10" medium pan
  • 8" medium pot

Cooking Steps

  1. Cook Rice

    Cook Rice

    Heat ½ tablespoon canola oil in a small pot over medium heat. When oil is shimmering, add 1 teaspoon spice mix and rice. Stir to coat, 1-2 minutes. Add 1¼ cups water and ¼ teaspoon salt and bring to a boil over high heat. Reduce heat to medium low, cover, and simmer until water is fully evaporated, 10-12 minutes. Remove pot from heat and let stand, still covered, for 10 minutes. Fluff rice with a fork, then cover to keep warm until Step 6.

  2. Prepare Ingredients

    Prepare Ingredients

    Rinse cilantro and pick leaves, discarding stems. Finely chop half of cilantro for Step 3, reserving remaining whole leaves for serving. Halve lemon. Trim and discard skin of ginger and mince. Mince garlic. Peel shallots and cut into ¼-inch rings. Peel onion and cut into small dice. Rinse Thai chile and halve. Using a knife tip, discard seeds and stem, then finely chop (be sure to wash your knife, board, and hands after).

  3. Sauté Aromatics

    Sauté Aromatics

    Heat 1 tablespoon canola oil in a medium pan over medium-high heat. When oil is shimmering, add onion and cook until soft, about 3 minutes. Add chopped cilantro, ginger, garlic, chile, and remaining spice mix and cook until fragrant, about 30 seconds (blooming spices, or gently frying them in oil, deepens their flavors and colors). Season with ¼ teaspoon salt.

  4. Cook Chana Masala

    Cook Chana Masala

    Add crushed tomatoes to pan with aromatics and bring to a boil over high heat, then reduce heat to medium. Simmer until sauce has reduced slightly, about 3 minutes. Add chickpeas and chickpea liquid and simmer until sauce is warmed through and reduced by ⅓, 10-15 minutes. Add juice of ½ lemon and season with ⅛ teaspoon salt and pepper. Use remaining lemon to brighten a glass of water.

  5. Make Shallot Pakoras

    Make Shallot Pakoras

    While chana masala cooks, in a medium bowl, whisk together chickpea flour, ⅓ cup water, ¼ teaspoon salt, and pepper. In a medium pot, heat enough canola oil to reach about ¼-inch up sides of pan over medium-high heat. When oil is shimmering, dip shallot rings in batter and carefully place into oil. Cook until shallots are golden, 1-2 minutes per side. Using a slotted spoon, transfer to a paper towel-lined plate to drain.

  6. Plate Chana Masala

    Plate Chana Masala

    Divide rice evenly between shallow serving bowls. Taste chana masala and season with salt and pepper as desired. Garnish with shallot pakoras and reserved cilantro leaves. Dig in!

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