Chana masala is absolutely one of my favorite classic Indian dishes. Isn’t it everyone’s favorite? It just so happens that chana masala is one of the easiest Indian dishes to make, as well as one of the easiest to veganize. Yay! In case you’ve never had it before (in which case you’ve totally been missing out) chana masala is a super simple chickpea curry with a tomato onion sauce. It’s loaded with flavor, super comforting, and can be made with mostly a bunch of pantry staples. And, get ready for it: traditional chana masala is often vegan! Not always, but often. If you order it at a restaurant it might be made with an animal product like ghee. That’s why I make mine at home. My super simple vegan chana masala recipe is just as delicious as what you’d get in a restaurant and guaranteed vegan (and gluten-free!). It’s also easy enough for a busy weeknight. Take the skillet off of heat and season the curry with salt and pepper to taste. Adjust any other seasonings to your liking at this point. You can add more brown sugar, extra cayenne pepper for heat, or more of any of the other spices. Your vegan chana masala is ready! Serve it with some basmati rice and fresh cilantro on top. Raw onions make a great topper and vegan naan is a delicious accompaniment. Like this recipe? If so, please stop back and leave me a review and rating below if you try it! Also be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter for more recipes like this one!
title: “Easy Chana Masala” ShowToc: true date: “2024-10-18” author: “William Fink”
I looked for a really good, authentic chana masala recipe for a long time but never found exactly what I was looking for. And then I bullied my friends over at Two Cloves in a Pot to share their take on the classic vegan recipe! This recipe is authentic but crazy easy, not nearly as complex as other Indian recipes can be (Like, I’ll admit it, my Restaurant Chicken Tikka Masala. It’s so worth it, but it’s neither quick nor super easy!). Sarah and Vaquas share authentic Indian and Pakistani recipes over at their site, and I was just blown away by how good this chana masala recipe they came up with was. Not only that, my Pakistani husband raved about it… that’s proof right there! I put my own subtle twist on their base recipe, using a few techniques from my other Indian recipes like my Instant Pot Chicken Tikka Masala, and I think it truly takes this classic dish to the next level. Quick √ Easy √ Healthy √ Sold.
Why This Recipe Is So Good
You can throw it together in about 20 minutes using mostly ingredients from the pantry. It’s naturally vegan and vegetarian. This chana masala recipe is loaded with flavor, thanks to authentic Indian spices. Using ginger-garlic paste makes this recipe quick and easy, but you can substitute fresh garlic and grated ginger if you don’t have any.
What is this dish made of?
Every chana masala recipe includes chickpeas and a spice blend; “chana” means chickpeas and “masala” means spice blend or mix! In this recipe, we also use a touch of tomato paste, onion, and ginger-garlic paste.
Is it like tikka masala?
No, not really. Sure, they have similar spices in their sauces, but tikka masala almost always means a rich and creamy, tomato-based sauce. In chana masala, you have a bit of tomato, but it’s minimal. Not only that, the sauce is spice-forward, not creamy. The word “masala” refers to a blend of spices used in a recipe, which is why it can get confusing!
What if I don’t have a certain spice?
If you don’t have…
cinnamon stick, replace it with the tiniest pinch of ground cinnamon cumin seeds, replace them with 1/4 teaspoon ground cumin coriander pods, replace them with a teeny tiny pinch of ground cardamom peppercorns, replace them with a few grinds of fresh pepper
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