Vegan Masala Recipe

Chana Masala

Name: Chana Masala
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: North Indian
Ingredients: 2 tbsp oil; 1 onion, finely chopped; 3 cloves garlic, minced; 1 tbsp grated ginger; 1 tsp ground cumin; 1 tsp ground coriander; ½ tsp turmeric; 1 tsp chilli powder (or to taste); 2 tsp garam masala; 1 can chopped tomatoes; 2 cans chickpeas, drained and rinsed; 1 tsp salt, or to taste; 120 ml water, plus more if needed; 1 tbsp lemon juice; 2 tbsp fresh coriander, chopped and divided

Chana masala is a deeply savoury chickpea curry built on browned onion, tomato and warming spices. A squeeze of lemon and fresh coriander lift the rich gravy just before it reaches the table.

Recipe by Craig Logue How our recipes are created

40 minPrep: 10 minCook: 30 minServes 4North IndianVegan

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From the kitchen

What to expect

Chana masala is a recipe I never tire of cooking. Crush a few chickpeas into the sauce as it simmers: they thicken the gravy naturally and help that carefully cooked masala cling to every spoonful.

Serving idea

Best served simply

Serve with basmati rice, roti or naan, with sliced onions or a simple cucumber salad on the side.

Recipe-specific guidance

Why this method works

Chana masala tastes fullest when the onion and tomato are cooked into a concentrated base before the chickpeas go in. Crushing a few chickpeas releases starch, thickening the sauce without flour or cream, while lemon added at the end restores brightness lost during simmering.

Cues to watch for

•The onion should be deep gold rather than merely translucent.
•The tomato masala is ready when it looks darker, glossy and no longer smells raw.
•The finished sauce should cling to the chickpeas instead of pooling beneath them.

Useful substitutions

•Use cooked dried chickpeas in place of tins; allow roughly 480 g drained weight.
•Amchur can replace lemon juice for a drier, fruitier acidity.
•Reduce the chilli rather than the garam masala if you want a milder curry.

Storage and reheating

Cool promptly and refrigerate for up to three days. Reheat with a splash of water because the chickpeas continue to absorb sauce overnight.

Cook the recipe

Method

1
Heat the oil in a wide pan over medium heat. Add the finely chopped onion and cook for 8 to 10 minutes, stirring regularly, until soft and deep golden.
2
Add the minced garlic and grated ginger. Cook for 30 to 45 seconds, until fragrant and no longer raw-smelling.
3
Stir in the ground cumin, ground coriander, turmeric, chilli powder and half of the garam masala. Cook for 20 seconds, stirring constantly so the spices do not catch.
4
Add the chopped tomatoes and cook for 8 to 10 minutes, until darker, glossy and reduced to a thick masala.
5
Add the drained chickpeas, salt and 120 ml water. Crush a small spoonful of chickpeas against the side of the pan, then simmer gently for 10 to 12 minutes.
6
When the sauce coats the chickpeas, stir in the remaining garam masala, lemon juice and most of the coriander. Taste and adjust the salt or chilli.
7
Garnish with the remaining coriander and serve hot with basmati rice, roti or naan.

A few useful notes

Notes

Take your time with the onion and tomato base; that steady cooking gives the masala depth and keeps the sauce from tasting sharp.
For a thicker chana, mash more chickpeas into the sauce near the end of cooking.
If the curry sits for a few minutes before serving, the sauce will settle and thicken a little more.
Leftovers keep well in the fridge for up to 3 days in a sealed container and reheat gently with a splash of water.
This freezes well for up to 2 months. Thaw in the fridge and warm through on the stove rather than rushing it in the microwave.

Gather everything first

Ingredients

2 tbsp oil
1 onion, finely chopped
3 cloves garlic, minced
1 tbsp grated ginger
1 tsp ground cumin
1 tsp ground coriander
½ tsp turmeric
1 tsp chilli powder (or to taste)
2 tsp garam masala
1 can chopped tomatoes
2 cans chickpeas, drained and rinsed
1 tsp salt, or to taste
120 ml water, plus more if needed
1 tbsp lemon juice
2 tbsp fresh coriander, chopped and divided

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