Vegan Indian Chana Masala
Chana Masala is a popular North Indian dish made from chickpeas cooked in a spicy and tangy tomato-based gravy. This vegan version is not only healthy but also packed with flavors and is perfect served with rice or flatbreads. A quintessential dish in Indian cuisine, it's a must-try for anyone looking to explore authentic vegan recipes!
Equipment
- 1 Large saucepan
- 1 Wooden spoon
- 1 Knife
- 1 Cutting board
- 1 Measuring cups
- 1 Measuring spoons
Ingredients
- 2 cups chickpeas - cooked or canned, drained and rinsed
- 1 tablespoon oil - for sautéing
- 1 large onion - finely chopped
- 2 tomatoes - pureed
- 1 tablespoon ginger-garlic paste
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon garam masala
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder - adjust to taste
- Salt - to taste
- 1/2 cup water - as needed
- Fresh cilantro leaves - for garnish
Instructions
- Heat oil in a large saucepan over medium heat.
- Add the onions and sauté until they are translucent.
- Stir in the ginger-garlic paste and cook for a minute until fragrant.
- Add the pureed tomatoes and cook until the mixture thickens and oil separates.
- Add ground cumin, coriander, garam masala, turmeric, red chili powder, and salt. Cook for another 2-3 minutes.
- Add the cooked chickpeas and mix well until they are coated with the spices.
- Pour in water to adjust the consistency of the gravy as desired. Simmer for 10-15 minutes.
- Garnish with fresh cilantro leaves and serve hot.
Notes
For an extra kick, you can add green chilies to the masala.
Serve with basmati rice or naan for a complete meal.
Store leftovers in an airtight container in the fridge for up to 3 days.
For creaminess, you can add coconut cream or cashew cream before serving.