Chana Masala Bowls

1 hr

4 Servings

Chana Masala Bowls


Knife, chopping board, pestle and mortar, frying pan, saucepan with lid/ rice cooker, grater, sieve.


For the rice:

  • Remove cardamon seeds from their pod.

  • In a saucepan with a lid, and add spices, followed by rice, then boiling veg stock. 

  • Stir to combine and place lid and allow to simmer until cooked (20-30 mins)

For the Chana Masala:

  • chop onion, chilli, grate ginger and garlic. Add these to a frying pan with a little oil, saute until softened.

  • In a dry pan, toast the cumin and coriander seeds for 30 seconds, then pound in pestle and mortar, add to the pan, along with the turmeric.

  • Drain the chickpeas and add to the pan, stiring to coat in the onion mix.

  • Add chopped tomatoes, and the veg stock. 

  • Allow to simmer for 20 mins.

  • Once sauce is thickened slightly add the garam masala and handful of spinach, salt and pepper.

For the raita:

  • Grate the cucumber, squeeze out juice with hands, or in a kitchen towel.

  • Add yoghurt and a little salt, and stir to combine.

For the tomato salad:

  • Finely cube tomatoes and 1/4 red onion, add salt and olive oil.

Red onion chutney:

  • Chop 1/4 red onion finely.

  • Add to a small dish with 2 tbsp vinegar (cyder/ wine) Massage in and leave to infuse for 10 mins/ 1 hr.


Chana Masala

1/2 tsp red chili/cayenne pepper

3 cloves garlic

1 thumb fresh ginger

1/2 red onion sliced finely

1 tsp coriander seeds

1 tsp cumin seeds

1 tsp turmeric

1 tsp garam masala

1 tsp veg stock in 200ml water

400g tinned tomatoes

400g tinned chickpeas

Lemon wedges, for garnish

1 handful spinach

1 handful of fresh herbs (coriander/ mint/ parsley)

For the Pilau Rice

1 cup brown basmati/ long grain rice

1tsp turmeric

5 cardamon pods

1 tsp cumin seeds

2 bay leaves

2 cups veg stock

Raita and tomato toppings (with options)

50g plain yogurt

1/4 cucumber

1 tomato

1 red onion

4 x popadoms