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Chana Masala

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Chana Masala is a rich and comforting chickpea curry simmered in a deeply spiced tomato-based sauce. This hearty Indian-inspired vegan dish features tender chickpeas blended into a smooth, aromatic gravy that pairs perfectly with rice or flatbread.

  • Author: Sophia
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 60 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Indian
  • Diet: Vegan

Ingredients

  • ¼ cup frying oil
  • 1 large onion, finely chopped
  • 2 chili peppers, finely chopped (optional)
  • 3 oz fresh ginger, finely chopped
  • 4 cups tomatoes, diced or crushed
  • 1 cup water (plus more if needed, added ¼ cup at a time)
  • 2 tablespoons ground turmeric
  • 2 tablespoons ground cardamom
  • 1 tablespoon dried cilantro
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • ¼ teaspoon ground cinnamon
  • ½ teaspoon ground black pepper
  • Pinch of ground cloves
  • 1 teaspoon salt (plus more to taste)
  • 4 cups canned chickpeas, drained
  • 5 cloves garlic, grated
  • 2 tablespoons brown sugar
  • Juice of 1 lemon

Instructions

  1. Preheat a saucepan over medium-high heat and add the frying oil. Add the chopped onion and sauté for 2 to 4 minutes until softened and glossy.
  2. Stir in the chili peppers (if using) and chopped ginger. Sauté for 1 to 2 minutes, stirring to prevent sticking.
  3. Add tomatoes, 1 cup water, turmeric, cardamom, dried cilantro, cumin, coriander, cinnamon, black pepper, cloves, and salt. Stir well and bring to a gentle simmer.
  4. Reduce heat to medium and simmer for 10 minutes, stirring occasionally. Add additional water ¼ cup at a time if the sauce thickens too much.
  5. Using an immersion blender, blend the sauce directly in the saucepan for 30 seconds to 1 minute until smooth.
  6. Add chickpeas, garlic, brown sugar, and lemon juice. Stir well and simmer for 5 to 10 minutes to allow flavors to meld.
  7. Taste and adjust salt and pepper as needed.
  8. Serve hot with rice or flatbread.

Notes

  • For a creamier texture, stir in a few tablespoons of coconut milk during the final simmer.
  • Increase chili peppers or add red chili powder for extra heat.
  • Add diced bell peppers or spinach during the final simmer for extra vegetables.
  • Simmer uncovered longer for a thicker curry.
  • Store in the refrigerator for up to 4 days or freeze for up to 3 months.

Nutrition

Find it online: https://savorymomskitchen.com/chana-masala/