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Easy Chana Masala

30 minute, 1-pot chana masala with green chili, cilantro, and garam masala. Easy to make, extremely flavorful, and satisfying. A healthy, plant-based meal.

Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 6
Calories: 275 kcal
Course: Main Course
Cuisine: Indian , Vegan

Ingredients

  • 3 Tbsp grapeseed, coconut, or avocado oil (or other neutral oil)
  • 1 medium white or yellow onion, finely diced
  • 1 Tbsp ground cumin
  • 3/4 tsp sea salt (divided // plus more to taste)
  • 6 cloves garlic, minced (6 cloves yield ~3 Tbsp)
  • 2 Tbsp fresh ginger, minced
  • 1/2 cup fresh cilantro, chopped
  • 2-3 fresh green chilies*, sliced with seeds (I used serrano peppers // reduce amount if you prefer less heat)
  • 1 Tbsp ground coriander
  • 1 tsp chili powder
  • 1 tsp ground turmeric
  • 1 (28-ounce) can puréed*, crushed, or finely diced tomatoes (if unsalted, you’ll add more salt to the dish)
  • 2 (15-ounce) cans chickpeas, slightly drained
  • 1 tsp garam masala* (see instructions for DIY blend)
  • 2-3 tsp coconut sugar (or other sweetener of choice)
  • 2 Tbsp lemon juice (plus more to taste // optional)

Instructions

    Cup of Yum
  1. Heat a large pot over medium heat. Once hot, add oil, onion, cumin, and one-third of the salt (1/4 tsp as original recipe is written // adjust if altering batch size).
  2. Add garlic, ginger, cilantro, and green chilies to a mortar and pestle and grind into a rough paste (or use a small food processor to pulse into a paste. Alternatively, just finely mince.) Then, add to the pan with the onions.
  3. Next add ground coriander, chili powder, and turmeric and stir to coat. Add a little more oil at this point if the pan is looking dry.
  4. Next add pureed tomatoes and chickpeas and remaining salt (1/2 tsp as original recipe is written). If the mixture looks a little too thick, add up to 1 cup (240 ml) water (I added ~1/2 cup (120 ml) // amount as original recipe is written // adjust if altering batch size). You’re looking for a semi-thick soup consistency at this point, as it will cook down into more of a stew.
  5. Increase heat to medium high until it reaches a rolling simmer, then reduce heat to low or medium-low and maintain a simmer (uncovered) for 15-20 minutes, or until thick and stew-like. Stir occasionally.
  6. In the meantime, if you don’t have garam masala seasoning, make your own by adding (amounts as original recipe is written // adjust if altering batch size) 2 small dried red chilies, 1 tsp black peppercorns (or 1/2 tsp ground black pepper), 1 tsp cumin seeds (or 1/2 tsp ground cumin), 1 tsp cardamom pods (or 1/2 tsp ground cardamom), 1/2 tsp cloves (or 1/4 tsp ground cloves), and 1/8 tsp nutmeg to a mortar and pestle or spice grinder and grind/mix into a powder. Set aside.
  7. When the chana masala is thickened and bubbly, taste and adjust seasonings as needed, adding more salt for saltiness, chili powder for heat, or a bit of coconut sugar for sweetness and to offset the heat of the chilies.
  8. Remove from heat and add lemon juice and garam masala. Stir to mix, then let cool slightly before serving. Fresh cilantro and lemon juice make an excellent garnish. Chana masala can be enjoyed as a stew on its own, or it can be delicious with white or brown rice (see my favorite method here), or cauliflower rice. Lastly, my favorite is over roasted sweet potatoes and broccoli (see notes for instructions).
  9. Leftovers will keep covered in the refrigerator up to 4 days, or in the freezer up to 1 month.

Notes

  • *Some readers have reported it turned out too acidic when using puréed tomatoes, however, it's our favorite choice in this recipe for a rich flavor. We’ve noticed some brands of tomatoes have a more acidic taste than others (we suspect it's due to additives). We recommend choosing a brand without citric acid (we like Cento) and if it still tastes too acidic, skip the lemon juice.*Though not traditional, if you don't have fresh chiles, you can use ~1/2 tsp crushed red pepper flakes for heat.*DIY Garam Masala adapted from The Kitchn.*To roast sweet potatoes and broccoli, preheat oven to 375 degrees F (190 C), and chop broccoli into chunks and sweet potatoes into 1/4-inch rounds. Add to a bare or foil-lined baking sheet and top with 1 Tbsp grape seed oil and a pinch of sea salt and black pepper. Toss to combine, making sure sweet potatoes are evenly coated with oil. Bake for 15-20 minutes total, flipping/tossing near the halfway point to ensure even baking. Broccoli may cook faster than the sweet potatoes.*Recipe adapted from The Guardian.*Nutrition information is a rough estimate.

Nutrition Information

Serving 1serving Calories 275 (14%) Carbohydrates 41.1g (14%) Protein 9g (18%) Fat 8.5g (13%) Saturated Fat 0.6g (3%) Trans Fat 0g Cholesterol 0mg (0%) Sodium 496mg (21%) Fiber 5.3g (21%) Sugar 14.8g (30%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 275

% Daily Value*

Serving 1serving
Calories 275 14%
Carbohydrates 41.1g 14%
Protein 9g 18%
Fat 8.5g 13%
Saturated Fat 0.6g 3%
Trans Fat 0g 0%
Cholesterol 0mg 0%
Sodium 496mg 21%
Fiber 5.3g 21%
Sugar 14.8g 30%

* Percent Daily Values are based on a 2,000 calorie diet.