Description
Restaurant-style chana masala, simmered to perfection with aromatic spices and a touch of sweetness. Serve with rice and naan for a complete meal.
Ingredients
Units
Scale
- 2 tbsp coconut oil or vegetable oil
- 1 1/2 cups (473 ml) yellow onions
- 4 cloves garlic
- 1 tsp minced ginger
- 4 whole dried red chiles
- 2 green cardamon pods
- 2 whole cloves
- 1 cinnamon stick
- 1 bay leaf
- 1 tsp amchoor
- 1 tsp ground coriander
- 1/2 tsp ground cayenne or hot chili powder
- 1/2 tsp garam masala
- 1/4 tsp turmeric
- freshly ground black pepper
- 1 to 1 1/2 tsp salt
- 3 cups (709 ml) cooked chickpeas
- 1 26 oz (737 ml) carton Pomi Organic Strained Tomatoes
- 1 1/2 tsp kasoori methi
- vegan butter
- minced cilantro
- minced yellow onion
- vegan plain unsweetened yogurt or coconut cream
- basmati rice
- garlic naan
Instructions
- Heat a large, heavy-bottomed pot over medium-low heat and add the oil. Add the onion and a pinch of salt and cook for about 10 minutes until translucent and softened.
- Add the garlic, ginger, and whole spices: dried red chiles, cardamom pods, cloves, cinnamon stick, and bay leaf. Cook for 1-2 minutes, stirring constantly so the garlic doesn’t burn.
- Add the ground spices: amchoor (if using), ground coriander, cayenne, garam masala, turmeric, black pepper, and 1 tsp of salt. Stir in and let cook for 30 seconds.
- Add the chickpeas and the strained tomatoes. Partially cover, bring to a simmer, and let simmer for 25-30 minutes, stirring occasionally.
- Turn off the heat, sprinkle in the kasoori methi, crumbling between your fingers. Taste and adjust the salt and pepper. Remove the whole cinnamon stick, bay leaf, cardamom pods, and cloves.
- Serve with a dab of vegan butter to melt on top (optional). Garnish with cilantro and minced yellow onion.
- Enjoy with basmati rice and/or garlic naan, and vegan unsweetened yogurt.
Notes
- For a richer flavor, sauté the onions for 15-20 minutes until deeply caramelized.
- To adjust the spice level, start with less cayenne and add more to taste.
- Leftovers can be stored in the refrigerator for up to 4 days and reheated gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 10
- Sodium: 600
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 50
- Fiber: 10
- Protein: 15