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Bowl of easy vegetarian Indian dinner chana masala with rice and cilantro
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Chana Masala (Easy Vegetarian Indian Dinner)

A 35-minute vegan chana masala made with canned chickpeas, browned onions and well-reduced tomatoes. Pantry-friendly, high in fiber, with every amount in cups and grams.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Calories 300kcal

Equipment

Ingredients

  • 2 tbsp neutral oil or ghee 30 ml
  • 1 tsp cumin seeds 3 g
  • 1 1/2 cups onion, finely chopped (1 large) 200 g
  • 4 cloves garlic, minced 12 g, minced
  • 1 inch fresh ginger, minced 2.5 cm, 10 g
  • 2 green chilies 10 g, slit (optional)
  • 2 tsp ground coriander 4 g
  • 1 tsp ground cumin 2 g
  • 1 tsp Kashmiri chili powder 2 g
  • 1/2 tsp ground turmeric 1 g
  • 1 cup crushed tomatoes 240 g
  • 1 tsp fine salt, divided 6 g
  • 2 cans chickpeas 15 oz / 425 g each, drained and rinsed, about 3 cups (480 g)
  • 1 cup water 240 ml
  • 1 tsp kasuri methi (dried fenugreek leaves), optional 1 g
  • 1 1/2 tsp garam masala 3 g
  • 1 tsp amchur (dry mango powder) or 1 tbsp (15 ml) lemon juice 2 g
  • 2 tbsp chopped fresh cilantro 8 g

Instructions

  • Heat 2 tbsp (30 ml) oil in a 12-inch (30 cm) skillet over medium heat until shimmering.
  • Add 1 tsp (3 g) cumin seeds and bloom for 20-30 seconds, until fragrant and a shade darker.
  • Add the onion and half the salt. Cook 6-7 minutes, stirring often, until golden brown at the edges.
  • Stir in the garlic, ginger and green chilies; cook 1 minute until fragrant.
  • Add the coriander, ground cumin, Kashmiri chili powder and turmeric. Stir 20-30 seconds on medium-low, then immediately add the crushed tomatoes.
  • Cook the tomatoes 5-6 minutes, stirring, until the sauce darkens and oil separates at the edges. Stir in the remaining salt.
  • Add the chickpeas and 1 cup (240 ml) water. Simmer 10 minutes, mashing about 1/4 cup of chickpeas against the pan to thicken the sauce.
  • Crush in the kasuri methi, then stir in the garam masala and amchur (or lemon juice). Turn off the heat and rest 2 minutes. Top with cilantro and serve.

Notes

Doneness cues: oil visible at the sauce edges, sauce coats a spoon, chickpeas tender. When reheating, bring to 165°F (74°C). Serve with rice or roti. Use 3 medium pureed tomatoes if you have no canned. Storage: refrigerate up to 4 days in an airtight container. Freezing: up to 3 months.