105min 2 ppl
Chana Masala
50 minutes
2 people
Medium
50 min · 11 steps
Medium: 31–60 min or 7–12 steps
320 kcalper person
Protein 14g
Carbs 46g
Fats 12g
About this dish
Chickpeas simmered in a tangy, boldly spiced North Indian tomato sauce — amchur and tamarind give the gravy its characteristic sour edge that makes this one of the most craveable and satisfying vegan dishes in the entire Indian repertoire.
Allergy Info
None
Diet Info
Vegan
Ingredients
Fresh Produce
- Onionlarge, finely diced0.5
- Garlic Clovesminced2
- Fresh Gingerfinely grated10 g
- Green Chilliesfinely sliced1
- Fresh Corianderroughly chopped0.5 small handful
Tins & Jars
- Tinned Chickpeasdrained and rinsed400 g
- Chopped Tomatoestinned200 g
- Tomato Purée0.5 tbsp
- Tamarind Paste0.5 tsp
Dried Goods
- Water75 ml
Spices & Seasonings
- Cumin Seeds0.5 tsp
- Ground Coriander1 tsp
- Ground Cumin0.75 tsp
- Kashmiri Chilli Powder0.5 tsp
- Ground Turmeric0.25 tsp
- Amchurdried mango powder0.5 tsp
- Garam Masala0.5 tsp
- Saltto taste
Oils & Condiments
- Vegetable Oil1.5 tbsp
Utensils
- Chef's knife
- Cutting board
- Fine grater
- Colander
- Measuring spoons
- Large heavy pan
- Wooden spoon
Method
1
Finely dice the onion, mince the garlic, grate the ginger, and finely slice the green chillies. Roughly chop the fresh coriander and set aside.
Approx. 10 minutes
2
Drain and rinse the chickpeas thoroughly under cold running water.
Approx. 2 minutes
3
Heat the vegetable oil in a large heavy pan over medium heat. Add the cumin seeds and sizzle for 30 seconds until fragrant.
Approx. 1 minutes
4
Add the diced onion and cook for 12 minutes, stirring frequently, until deep golden.
Approx. 12 minutes
5
Add the garlic, ginger, and green chillies. Cook for 2 minutes until aromatic.
Approx. 2 minutes
6
Add the tomato purée, ground coriander, ground cumin, Kashmiri chilli powder, turmeric, and amchur. Cook for 2 minutes, stirring to bloom the spices.
Approx. 2 minutes
7
Add the tinned tomatoes and tamarind paste. Cook for 5 minutes until slightly reduced.
Approx. 5 minutes
8
Add the chickpeas and 75ml water. Stir well, cover and simmer on medium-low heat for 15 minutes.
Approx. 15 minutes
9
Uncover and cook for 5 minutes until the sauce thickens to a luscious gravy.
Approx. 5 minutes
10
Stir in the garam masala and season with salt to taste.
Approx. 1 minutes
11
Serve hot, garnished with the chopped fresh coriander.
Approx. 1 minutes
