This easy chana masala is an authentic vegan, Indian chickpea curry - one pot, gluten-free, ready in just 30 minutes! It is also super forgiving, so it’s the perfect meal to kick start your Indian cooking!
2clovesgarlicsubstitute with 1-2 tsp of minced garlic
1tbspginger paste3-4 small slices of ginger, 1" each
1tbspcoriander seedssubstitute with 2 tsp of coriander powder
2tspcumin seedssubstitute with 1 tsp of cumin powder
½onionmedium size, chopped
1candiced tomatoes14.5 oz - use a basic version
1tspsaltadjust to taste
1tspred chili powderKashmiri red chili is strong; use paprika or cayenne for a milder spice kick
1tbsptamarind pastesubstitute with a tbsp of lemon juice and 1 tsp of brown sugar
1canchickpeas14.5 oz, low sodium version if possible - drained and rised
In a food processor, blend ingredients for spice base (onion, jalapenos, ginger, garlic, coriander, and cumin) until they form a paste (the spices will still be somewhat coarse, this is okay)
Heat oil on a medium pan, and when hot, saute onions until they're fragrant (about 2-3 minutes)
Now, add the spice blend from the food processor and saute until they're brown
Add the tomatoes, red chili powder, turmeric, and salt, then use your spatula to mash down the tomatoes a bit to release some of their juices - this will help deglaze the pan
Add chickpeas, tamarind paste and 1 cup of water and bring to a boil. Then, lower the heat, cover and cook for 10 minutes
Garnish with cilantro and serve hot - with flatbread or rice
For a spicier version of this dish, keep the seeds in the peppers!
Using the raw spices and grinding them makes the end product more fragrant. But if you want something just as delicious but less intense, use the powdered versions listed. Also, if you live near an Indian grocery store, you can buy 'chole masala' and substitute the dry spices with 2 tsp of that powder!
For a slightly more sour and sharp flavor, you can add a few pods of green cardamom and cloves to the food processor
Please check out the detailed post above for step-by-step pictures of the recipe