For our Chana Masala, we use the food processor to grind an aromatic paste that forms the base of the dish. We opt for canned chickpeas because their flavor and texture were nearly indistinguishable from those of chickpeas that are cooked from dried. A generous garnish of chopped onion, sliced chile, and cilantro add so much vibrancy, texture, and freshness that you'd never guess that most of the other ingredients in the recipe are from the pantry. For Basmati Rice Pilaf with light, fluffy, aromatic grains, we first rinse the rice to remove excess starch. Next, we sizzle whole spices in butter before toasting the rice itself. Finally, we add water and then cook the rice over low heat before removing it from the heat and allowing it to steam.
Printable Shopping Lists: Chana Masala and Basmati Rice