Chana Masala
10 min
40 min



2 tablespoons Land O Lakes® Butter

1 small (1/2 cup) onion, chopped

1 teaspoon finely chopped fresh garlic

1 tablespoon jalapeño chile pepper, seeded, finely chopped

1 tablespoon garam masala

1/2 teaspoon turmeric

1 teaspoon paprika

1 (14.5-ounce) can diced tomatoes with juice

1 (15-ounce) can chickpeas , drained, rinsed

1/2 teaspoon salt

1 tablespoon lemon juice

Cumin Rice

1 teaspoon cumin seed

1 1/2 cups water

3/4 cup basmati rice

2 tablespoons Land O Lakes® Butter

How to make

  1. STEP 1

    Melt 2 tablespoons butter in 3-quart saucepan over medium heat. Add onion, garlic and jalapeño; cook stirring occasionally, 4-5 minutes or until softened and starting to brown. Add garam masala, turmeric and paprika; cook, stirring constantly, 1 minute. Add tomatoes, scraping up bits from bottom of pan. Add chickpeas and salt; cook over low heat 11-15 minutes or until flavors are blended.

  2. STEP 2

    Cook cumin seed in saucepan over medium heat 1-2 minutes or until toasted. Remove from pan. Place water and rice into saucepan; bring to a boil. Reduce heat to low. Cover; cook 8-10 minutes or until rice is tender. Add 2 tablespoons butter and toasted cumin seeds; mix well.

  3. STEP 3

    Stir lemon juice into chickpea mixture. Serve over rice.


19Fat (mg)
40Cholesterol (mg)
1100Sodium (mg)
81Carbohydrates (g)
2Dietary Fiber
16Protein (g)


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