Description
Chana Masala is a popular North Indian dish featuring tender chickpeas in a spiced tomato-onion gravy. Packed with plant-based protein, this hearty vegan curry is bursting with flavor, made with simple pantry ingredients, and ready in under an hour—perfect for weeknight dinners.
Ingredients
- 2 cups cooked or canned chickpeas (drained and rinsed)
- 2 medium onions, finely chopped
- 2 medium tomatoes, chopped
- 4 cloves garlic, minced
- 1-inch piece of ginger, minced
- 1 green chili (optional), finely chopped
- 2 tbsp oil or ghee
- 1 tsp cumin seeds
- 1 tsp ground coriander
- 1/2 tsp ground turmeric
- 1 tsp garam masala
- 1/2 tsp red chili powder or cayenne pepper (optional)
- Salt to taste
- 1/4 cup fresh cilantro, chopped
- 1 tbsp lemon juice
Instructions
- Prepare the Base:
Heat oil or ghee in a pan over medium heat. Add cumin seeds and let them sizzle. Stir in chopped onions and cook until golden brown. Add garlic, ginger, and green chili (if using), and sauté until fragrant. - Add Tomatoes and Spices:
Add chopped tomatoes, cooking until they soften and blend with the onions. Mix in ground coriander, turmeric, garam masala, and red chili powder (if desired). Cook the spices for a couple of minutes to release their aroma. - Combine Chickpeas:
Add chickpeas and stir to coat them with the spiced mixture. Pour in a small amount of water to adjust the consistency and season with salt. - Simmer:
Cover and let the curry simmer on low heat for 10-15 minutes, allowing the flavors to meld. - Finish:
Garnish with chopped cilantro and lemon juice. Serve hot with steamed basmati rice or warm naan.
Notes
- Adjust spice levels by omitting or increasing the green chili and red chili powder.
- To thicken the curry, mash a few chickpeas during cooking.
- Coconut milk can be added for a creamy texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
