Chana Masala
Servings: 4 servings
Calories: 464kcal
This easy chana masala is the bold, comforting chickpea curry you need—vegan, gluten-free, one-pot, and ready in 30 minutes!
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Ingredients
For the spice base:
- ½ medium red onion chopped
- 2 medium jalapeños chopped
- 1 tablespoon ginger paste ~ 1-inch piece fresh ginger
- 2 cloves garlic ~1 teaspoon minced garlic
- 1 tablespoon coriander seeds ~ 2 teaspoons ground coriander
- 2 teaspoons cumin seeds ~1 teaspoon ground cumin
For the chana masala:
- 2 tablespoons vegetable oil
- ½ medium red onion chopped
- 1 14.5-oz can diced tomatoes with juices
- 1 teaspoon Kashmiri chili powder ~½ teaspoon cayenne + ½ teaspoon paprika
- 1 teaspoon ground turmeric
- 1 teaspoon kosher salt adjust to taste
- 2 15-oz cans chickpeas drained and rinsed
- 1 tablespoon tamarind paste ~1 tablespoon lemon juice + 1 teaspoon packed brown sugar
- 1 cup water
- 1 tablespoon fresh cilantro finely chopped, for garnish
Instructions
- In a food processor, blend ingredients for spice base (onion, jalapeños, ginger paste, garlic, coriander seeds, and cumin seeds) until they form a coarse paste. Set aside.
- Heat oil in a large skillet or pot over medium heat. Add remaining chopped onion and sauté until fragrant and softened, about 2-3 minutes.
- Add the spice paste and sauté until the mixture darkens and oil begins to separate from the edges, 5-7 minutes. Stir frequently to prevent burning.
- Add diced tomatoes, Kashmiri chili powder, turmeric, and salt. Use a spatula to mash down the tomatoes to release their juices and deglaze the pan. Cook 2-3 minutes.
- Add chickpeas, tamarind paste, and water. Bring to a boil, then reduce heat to low, cover, and simmer for 10 minutes.
- Taste and adjust seasoning with salt as needed. Garnish with cilantro and serve hot with flatbread or rice.
Notes
- Using whole spices and grinding them makes the dish more fragrant; powdered versions work but are less intense
- For spicier chana masala, keep the seeds in the jalapeños; for milder, remove seeds and membranes
- If using chole masala from an Indian grocery store, substitute 2 teaspoons for the coriander and cumin seeds
- Tamarind paste varies in thickness—if sauce seems too thick, add water 2 tablespoons at a time
- Variations:
- Add a few green cardamom pods and whole cloves to the spice base for a more complex, sharper flavor
- Stir in ½ cup coconut milk at the end for a creamier version
- Add 2 cups baby spinach in the last 2 minutes for extra greens
Nutrition
Calories: 464kcal | Carbohydrates: 70g | Protein: 21g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Sodium: 753mg | Potassium: 959mg | Fiber: 19g | Sugar: 16g | Vitamin A: 521IU | Vitamin C: 24mg | Calcium: 171mg | Iron: 9mg
