Chana Masala
Chana masala is a hearty North Indian chickpea curry cooked in a bold, tangy tomato and onion gravy packed with warming whole spices. It is a protein-rich vegan dish that is both incredibly satisfying and surprisingly simple to make at home.
Boldly spiced chickpeas in a tangy tomato gravy make this vegan curry a nutritious weeknight staple.
Nutrition per serving
Ingredients
Protein
Sauce
Aromatics
Spices
Instructions
Build the Aromatic Base
Heat 3 tablespoons of oil in a large heavy bottomed pot over medium heat. Add the chopped onion and cook for 10 to 12 minutes, stirring regularly, until it turns deep golden brown. This caramelization is essential and cannot be rushed as it forms the flavor foundation of the curry.
Add Garlic and Tomatoes
Add the minced garlic and cook for 1 minute until fragrant. Pour in the diced tomatoes along with chana masala spice blend and cook over medium heat for 10 minutes, pressing and stirring until the tomatoes break down and the oil separates from the masala.
Add Chickpeas and Simmer
Add the drained chickpeas to the pot and stir to coat them in the masala. Add half a cup of water and bring to a simmer. Cook uncovered for 12 minutes until the gravy thickens and the chickpeas absorb the flavors fully.
Finish with Amchur
Stir in the amchur powder and taste for salt. The amchur adds a signature tangy brightness that defines chana masala. Simmer for 2 more minutes. Serve topped with freshly chopped cilantro and a squeeze of lemon juice alongside basmati rice or bhature.
Substitutions
Common mistakes
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