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💭 Why you’ll love this recipe
One pot recipe. I cannot stress how convenient this recipe is. It’s made with simple ingredients and straightforward steps and is ready in 30 minutes! Authentic yet easy. This is the North Indian version of the recipe, so the delicious sour note is a must-have. I use a simple trick to replicate that flavor. Protein-packed and hearty. Chickpeas are packed full of nutrients and make the perfect base for a wholesome, hearty meal that’s super filling. Plus, it’s vegan and gluten-free!
Variations and Substitutions
Chickpeas. Use canned chickpeas for convenience, but you can also use dried chickpeas soaked overnight and cooked. Tomatoes. Use canned diced tomatoes, but you can also use fresh tomatoes and dice them. Jalapeno. Swap with Thai green chili peppers or Serrano peppers. Ginger and garlic. Use freshly minced ginger and garlic for the best flavor. You can also use ginger paste and garlic paste. Onion. I used red onions, but you can also use yellow onions. Tamarind paste. Adds a sour flavor. You can usually find this at Asian grocery stores. But if you don’t have it, you can also use rice vinegar and brown sugar as a substitute. Spice mix. I used a blend of coriander, cumin, turmeric, and red chili powder.
👩🏽🍳 How to make chana masala
Step 1:In a food processor, blend ingredients for spice base (onion, jalapenos, ginger, garlic, coriander, and cumin) until they form a paste (the spices will still be somewhat coarse, this is okay).
When blending the spice base in the food processor, aim for a slightly coarse paste. This will add texture and depth to the final dish. For a slightly more sour and sharp flavor, you can add a few pods of green cardamom and cloves to the food processor. If the mixture starts sticking to the pan, add a splash of water to deglaze and prevent burning.
🍴 How to serve chana masala
Chana masala is a versatile dish, so you can serve it with a number of sides. It’s traditionally eaten with bhatura, a deep-fried Indian flatbread, but you can also serve it with any flatbread, like naan or rice). You can also make Trinidad doubles, which is an open-faced fried sandwich with chana masala and hot sauce. My favorite way to eat this is with baked samosas or air fried samosas, as samosa chaat, a popular Indian street food. All you need to do is break up samosas into small pieces, add chana masala, and top with yogurt or raita, diced red onions, jalapenos, and mint. Absolutely delicious!
🍴Storage and reheating suggestions
To store leftovers, place the chana masala in an airtight container in the fridge for 3 to 4 days. This is a great make-ahead meal because it freezes so easily. Store it in an airtight container and freeze it for up to 2 months. Make a big batch and eat it in different ways throughout the week! To reheat, thaw the masala, then pop in the microwave for a minute to two minutes. Good to go! Don’t forget to check out my Indian Cooking 101 Pantry Checklist (aka, everything you need for making delicious Indian food year-round)
🍴More Authentic Indian Recipes
Try these other Indian curry recipes: If you tried this recipe, don’t forget to comment and rate! ⭐⭐⭐⭐⭐
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