A flavorful, thick, stew-like curry that’s not overly spicy, and the perfect plant-based vegan meal.
Chana masala is traditionally based with chickpeas, onion, ginger, fresh cilantro, a blend of spices, and tomatoes. The magical step that takes this dish to the finger lickin’ level is the bulk of flavourful spices and DIY garam masala.
It can be prepared a number of different ways, but I chose the simple route: One pot OPOS method. 😋😜
It’s vegan, gluten-free, good for you and freezable so you can save your time. How wonderful. Enjoy this version of mine with rice or naan/chapathi, but I promise that it tastes damn good.
250g Chickpeas, (boiled or canned)
2 medium Onions, finely chopped
2 medium Tomatoes, roughly chopped
1 inch piece Ginger, finely chopped
2-3 Green chillies, roughly chopped
½ tsp Coriander powder
½ tsp Chillipowder (Kashmiri if possible)
1 tsp Turmeric powder
1 tbsp Garam masala, homemade
1/2 Lemon, juiced
½ small pack Cilantro
Salt, to taste
- Heat a pot over medium heat. Once hot, add oil, ginger (just finely minced).
- Then, add onions to the pan. Cook, stirring frequently, until onions start to turn brown.
- Next add tomatoes. Repeat this process until they turn mushy.
- Immediately add green chillies and stir to combine.
- Add turmeric, chilli powder, coriander and garam masala. Stir until fragrant, about 30 seconds.
- Add drained, boiled chickpeas. Stir until it coats well with the masala, about 30 seconds. Add 1/2 cup water. (Tip in the chickpeas, along with their cooking water for more flavor).
- Maintain a simmer, uncovered for 10 minutes, or until thick. Stir occasionally.
- When the chana masala is thickened and bubbly, taste and adjust seasonings as needed.
- Remove from heat and add lemon juice. Serve with rice and/or chapathi, naan, sprinkling additional cilantro on top.
- Fresh cilantro and lemon juice make an excellent garnish.
- Simmering chickpeas broth lends them plenty of flavor.
- DIY Garam Masala creates better flavor than mixing pre-ground spices.