Chunla Curry with Fragrant Basmati Rice

Ingredients

• 2 cups (400g) chickpeas, soaked overnight and cooked 2 cups (400g) chickpeas, soaked overnight and cooked
• 2 medium potatoes, peeled and diced 2 medium potatoes, peeled and diced
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 tomatoes, pureed 2 tomatoes, pureed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon garam masala 1 teaspoon garam masala
• 1/2 teaspoon red chili powder (adjust to taste) 1/2 teaspoon red chili powder (adjust to taste)
• Salt to taste Salt to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• For the fragrant basmati rice: For the fragrant basmati rice:
• 1 cup (200g) basmati rice 1 cup (200g) basmati rice
• 2 cups (470ml) water 2 cups (470ml) water
• 1 teaspoon salt 1 teaspoon salt

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 54g, 8g
• Protein: 12g
• Fiber: 10g
• Salt: 1.5g

Preparation

1. 1.
   Heat oil in a large pan over medium heat. Add cumin seeds and let them splutter.
2. 2.
   Add chopped onions and sauté until golden brown.
3. 3.
   Add minced garlic and grated ginger. Cook for another minute.
4. 4.
   Add the pureed tomatoes and cook until the oil separates from the mixture.
5. 5.
   Add turmeric powder, coriander powder, garam masala, red chili powder, and salt. Mix well.
6. 6.
   Add the diced potatoes and cooked chickpeas. Stir to coat them with the spice mixture.
7. 7.
   Pour in enough water to cover the ingredients. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until the potatoes are tender.
8. 8.
   Meanwhile, rinse the basmati rice under cold water until the water runs clear. In a separate pot, bring water to a boil and add salt. Add the rinsed rice and cook until tender, about 10-12 minutes. Drain any excess water.
9. 9.
   Serve the Chunla Curry hot, garnished with fresh cilantro, alongside fragrant basmati rice.

Treat your ingredients with care...

• Chickpeas — If using canned chickpeas, rinse them thoroughly before adding to the curry.
• Basmati rice — To achieve fluffy and separate grains of rice, rinse it well before cooking. Use a 1:2 ratio of rice to water for perfect results.

Tips & Tricks

• For a spicier curry, increase the amount of red chili powder or add a chopped green chili.
• Add a squeeze of lemon juice before serving to enhance the flavors.
• Serve the Chunla Curry with naan bread or roti for a complete Indian meal.
• Customize the spice level according to your preference by adjusting the amount of red chili powder.
• Leftover curry can be refrigerated and enjoyed the next day, as the flavors tend to develop further.

Serving advice

Serve the Chunla Curry hot, garnished with fresh cilantro, alongside fragrant basmati rice. Accompany it with naan bread or roti for a satisfying meal.

Presentation advice

To enhance the presentation, sprinkle some additional garam masala and a drizzle of coconut milk on top of the curry. Serve the fragrant basmati rice in a separate bowl or mold it into a dome shape for an elegant touch.