One of the very best ways to enjoy vegan comfort food is this delicious chana masala, an Indian chickpea curry dish with an onion and tomato masala gravy. Ready in just 30 minutes, I consider this something of a ‘cheats’ recipe for an authentic dish that doesn’t skimp on flavor. It’s perfect for impressing friends and family on your next curry night. It also goes great with simple white rice or garlic naan.
How to make chana masala
Toast The Spices: Heat the oil in a large saucepan over medium heat. Then, add the black peppercorns, fennel seeds, cumin seeds, cinnamon sticks, star anise, black cardamom pods, cloves, and bay leaves. Allow them to sizzle and toast for 1-2 minutes. Stir occasionally so they don’t burn. Finely dice the onion, then add to the pan and reduce the heat to low. Cook for 5-7 minutes until translucent. Mince the garlic and ginger, then add both to the pan and cook for a few more minutes. Then, chop the chili and remove the seeds for a milder flavor. Add to the pan and cook for 2-3 minutes. Add The Other Ingredients: Chop the tomatoes and add them and their juices to the pan. Mix well, cooking for 10 minutes on low. Add the turmeric powder, cumin powder, coriander powder, and chili powder and stir them in. Finally, add the water and leave to cook for a few minutes. Add The Chickpeas: Add the shredded coconut and cooked chickpeas to the chana masala. Stir them into the tomato sauce and allow them to simmer for a few more minutes. Meanwhile, temper the remaining spices. Heat a little oil in a separate, small frying pan, then add the mustard seed. Cover to allow the seeds to pop. Once that happens, add the curry leaves and cover again, cooking for 30-60 seconds more. Taste the gravy and adjust the spice level to your taste. To serve this delicious and filling chana masala, add the tempered spices and stir. Finally, garnish with cilantro and serve with garlic naan, rice, or aloo paratha roti, and add lime wedges for brightness. If you try this chana masala recipe, I’d love to hear your thoughts/questions below. Also, I’d appreciate a recipe card rating below, and feel free to tag me in your recipe recreations on Instagram @Alphafoodie!
