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!
2cupschickpeas - cooked or canned, drained and rinsed
1tablespoonoil - for sautéing
1large onion - finely chopped
2tomatoes - pureed
1tablespoonginger-garlic paste
2teaspoonsground cumin
2teaspoonsground coriander
1teaspoongaram masala
1teaspoonturmeric powder
1teaspoonred chili powder - adjust to taste
Salt - to taste
1/2cupwater - 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.