Ingredients
4 portion(s)
- 250 g Basmati or Jasmine rice, rinsed well
- 500 g Boiling water
- 1 pinch salt, to taste
- 400-450 g tomatoes, (3-5)
- 1/2 onion
- 30 g fresh ginger
- 1 small chilli, seeds removed for mild
- 20 g extra virgin olive oil
- 1 tablespoon garam masala, (EDC p37)
- 30 g tomato paste
- 20 g TM stock concentrate, (EDC p23)
- 2 cans chick peas, drianed
- 5 tablespoons natural yoghurt, Or Sour Cream
- coriander leaves, to stir through and garnish
-
6
30min
Preparation 30minBaking/Cooking -
7
medium
Preparation -
8
-
Recipe is created forTM 31
-
Recipe's preparation
1. Measure rice into TM basket and rinse well. Place in bowl with 500g boiling water and a pinch of salt and cook for 6 minutes/ Varoma/ speed 2 while you prep remaining ingredients
2. After the 6 minutes, tip rice and boiling water from into a pre-heated Thermoserver and put the lid on until serving. No need to wash or dry TM bowl.
3. Chop tomatoes for 5 seconds/ speed 4 and set aside, no need to wash or dry bowl
4. Chop onion, ginger and chilli for 5 seconds/ speed 7
5. Scrape down sides and sauté for 4 minutes/ Varoma/ speed 1 with the MC off
6. Add Garam Masala, tomato paste and TM stock concentrate and sauté for 1 minute/ 100°/ speed 1
7. Add chickpeas, reserved chopped tomatoes and cook for 15 minutes/ 100°/ reverse/ speed soft
8. Pour into another Thermoserver and stir through yoghurt and coriander leaves
9. Rice in Thermoserver will now be cooked, stir with a fork and serve with Chickpea Tikka Masala, garnish with coriander leaves
Accessories you need
-
Simmering basket
buy now -
Spatula TM5/TM6
buy now
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Other users also liked...
-
Mutter Paneer
-
Chana Masala
-
SOP SAYUR by @cookinglevi
-
Indian spiced vegetable and chickpea parcels
-
Deb's Vegie burger
-
Pesto bean soup
-
Ringan (Eggplant) Bateta (Potato) nu Shaak (Vegetable)
-
Variation Scrambled Tofu
-
Cheesy pasta
-
Greek Pie
-
Layered Steamed Vegetables
-
Sauteed Siamese Gourd by @levi_nathania
-
Sammy's Dixie Chicken
-
Beetroot, Fennel and Blue Cheese Burgers
-
Riz Au Lait
-
Blue cheese & Broccoli soup
-
Peanut Butter Biscuits
-
Tomato Paste
-
Goodness Me Salted Date Paste
-
Tuna Patties Panko Crumbed
-
Mr Novak's Tea (Hungarian Ghoulash)
-
Indian Rissoles
-
Spinach & Ricotta Delicious Rolls
-
The best pumpkin scones ever
Comments
Add a commentwhen do you put the 20g of olive oil?
when do you put the 20g of olive oil?
Really enjoyed it. Added cauliflower.
Really enjoyed it. Added cauliflower.
Just cooked this and it is delicious thank you. I...
Just cooked this and it is delicious thank you. I just cooked my rice in my rice cooker but did the rest as per the recipe. I left my seeds in the chilli as well as I like it a bit hot. Will definitely make again.
Made this last night and it
Made this last night and it was a big hit.This will be a regular in my household. I used a can of tomatoes as was all out of fresh and it was devine. I also used a red chilli seeds and all, it was nice and hot just the way we like it. Thankyou for a wonderful tasty recipe.
Awesome thank you! Recipe was
Awesome thank you! Recipe was very quick, easy and delicious! I've cooked this twice now and often use your rice cooking method for other dishes. Second time round I added extra vegies and omitted chilli, tomato paste and ginger as I didn't have any and it still turned out tasty - this was also great as was mild and nutritious for 3yr old.