Chana Masala Recipe

Chana Masala

This easy chana masala is an authentic vegan, Indian chickpea curry - one pot, gluten-free, ready in just 30 minutes! It is also super forgiving, so it’s the perfect meal to kick start your Indian cooking!

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Entree, Main Course

Cuisine: Indian

Servings: servings

Calories: 115kcal

Ingredients

SPICE BASE

½ red onion, medium size, chopped
2 jalapeno peppers, medium, chopped
2 cloves garlic, substitute with 1-2 tsp of minced garlic
1 tbsp ginger paste, 3-4 small slices of ginger, 1" each
1 tbsp coriander seeds, substitute with 2 tsp of coriander powder
2 tsp cumin seeds, substitute with 1 tsp of cumin powder

CHANA MASALA

2 tbsp vegetable oil
½ onion, medium size, chopped
1 can diced tomatoes, 14.5 oz - use a basic version
1 tsp salt, adjust to taste
1 tsp turmeric powder
1 tsp red chilli powder - HOT; use paprika or Mild Chilli Powder for a milder spice kick
1 tbsp tamarind paste, substitute with a tbsp of lemon juice and 1 tsp of brown sugar
1 can chickpeas, 14.5 oz, low sodium version if possible - drained and rised
1 tbsp cilantro, chopped finely

Instructions

In a food processor, blend ingredients for spice base (onion, jalapenos, ginger, garlic, coriander, and cumin) until they form a paste (the spices will still be somewhat coarse, this is okay)
Heat oil on a medium pan, and when hot, saute onions until they're fragrant (about 2-3 minutes)
Now, add the spice blend from the food processor and saute until they're brown
Add the tomatoes, red chili powder, turmeric, and salt, then use your spatula to mash down the tomatoes a bit to release some of their juices - this will help deglaze the pan
Add chickpeas, tamarind paste and 1 cup of water and bring to a boil. Then, lower the heat, cover and cook for 10 minutes
Garnish with cilantro and serve hot - with flatbread or rice

Notes

For a spicier version of this dish, keep the seeds in the peppers!
Using the raw spices and grinding them makes the end product more fragrant. But if you want something just as delicious but less intense, use the powdered versions listed. Also, if you live near an Indian grocery store, you can buy 'chole masala' and substitute the dry spices with 2 tsp of that powder!
For a slightly more sour and sharp flavor, you can add a few pods of green cardamom and cloves to the food processor
Please check out the detailed post above for step-by-step pictures of the recipe

Nutrition