Need more vegetarian Indian recipes? You’ll love my dahl, eggplant curry, and vegetable korma. In an effort to eat less meat, I’ve been embracing Meatless Mondays. Thankfully, Indian and vegetarian food go hand-in-hand. Made with hearty chickpeas and an abundance of warming Indian spices, this is one of my favorite meatless dinners. It’s hearty and comforting, yet all too easy to make for a random weeknight dinner.
Why I love this recipe
Made in one pot. Meaning clean-up is easy and quick. Aromatic and flavorful. The ingredient list may look lengthy, but that’s because we’re using a ton of whole spices. Once you build your spice cabinet, you can have this dish at a moment’s notice! Perfect for meal prep. The flavors soak in over time and taste even better the next day. Vegan and gluten-free. Whether you’re trying to eat less meat or hosting a crowd, this dish will leave no room for wanting.
Ingredients needed
Onion, garlic, and ginger. The magical trio that builds the aromatic base for the masala. Oil. Use any neutral cooking oil. Spices. I used a cinnamon stick, bay leaves, green cardamom pods, cloves, turmeric, garam masala (an Indian spice blend), chili powder, cumin seeds, and coriander. Salt. To taste. Tomatoes. Use freshly chopped tomatoes or canned diced tomatoes. For a very smooth curry, use tomato puree. Chickpeas. Canned chickpeas do just fine. Cilantro and lemon. For garnish and fresh flavor.
How to make chana masala
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. It’s a popular recipe from Northern India. It’s made by simmering chickpeas (chana) and aromatics in a spiced tomato stew or gravy (masala). Sometimes known as chickpea curry or chole masala, it’s often served in bowls with basmati rice and naan.
Arman’s recipe tips
Avoid using a majority of ground spices. If at all possible, I suggest using whole spices. They have an unmatched, authentic flavor that will NOT go unnoticed. Don’t mind a chunky curry? Skip the blending step and keep the onions whole. Add some heat. Add diced green chili pepper to the onion paste, or swap the regular chilli powder for Indian red chili powder (Kashmiri chili powder). Is the curry a little too acidic? I find this happens when I use fresh tomatoes that aren’t very ripe. In this case, just add a spoonful of sugar (or coconut sugar) to balance out the acid.
Storage instructions
To store: Allow leftovers to cool completely, then store them in an airtight container in the refrigerator for 3-4 days. To freeze: Divide leftovers into individual airtight containers and freeze them for up to three months. Let them thaw overnight in the fridge before reheating (so the chickpeas don’t become mushy). To reheat: Microwave leftovers in 30-second intervals or reheat them on the stovetop. Add a splash of water if the curry is too thick.
Frequently asked questions
What to serve with this dish
Coconut milk rice Paneer tikka masala 2-ingredient bread Or any of these Indian recipes
