An easy chana masala recipe that is hearty and made with a tomato and onion gravy and flavored with a chana masala powder. This satisfying dish is vegan and is great served with rice or warm naan.
Prep Time: 10 minutesmins
Cook Time: 20 minutesmins
Total Time: 30 minutesmins
Servings: 4people
Author: Shweta
Ingredients
2(15 oz) cans chickpeas, I use no salt added,, drained and rinsed
1tablespoonolive oil
1teaspooncumin seeds
1inchginger,, minced
4clovesgarlic,, minced
2medium onions,, finely diced or crushed
2medium tomatoes,, finely diced or crushed
1tablespoontomato paste
2teaspoonschana masala or garam masala
1teaspoonturmeric powder
2teaspoonsjaggery,, Optional
½teaspoonsalt + more to taste
¼cupdried fenugreek leaves
optional garnishes: jalapeños, onions, or cilantro
Instructions
Heat oil in a medium pan. Temper the cumin seeds until they pop and are fragrant.
Add garlic and ginger. Then add the onions and cook until they began to brown, about 4-5 minutes.
Add the tomatoes and tomato paste. Cook until the water starts to absorb and it becomes a gravy like consistency, about 5 minutes.
Mix in the chana masala powder (or garam masala), turmeric, jaggery (if using), and salt. Combine well.
Add the drained chickpeas and fenugreek leaves, cover the lid, and let it simmer for about 5 minutes, stirring occasionally.
If you prefer a heavier liquid, I recommend adding about ¼-1/2 cup water and letting it simmer for an additional 5 minutes.
Remove from heat serve with warm basmati rice or fresh naan.
Notes
I made this as a non-spicy version for the different levels of spice my family eats. If you prefer yours to be spicier, add one jalapeño and sauté with the onions.