Serves 6 to 8
Time: 1 hour || Active time: 30 minutes

Chana Masala

This chana masala is spicy, tangy, and fragrant. You could say perfumed even, with sweet spices like cardamom and cinnamon and a little fennel seed. It’s one of the very first dishes I ever tried to recreate at home, and I’ve been tweaking it for decades. I probably started out with a recipe from somewhere, but I just kept adjusting until it tasted like what I would get at the Indian restaurants on Coney Island Avenue, where I grew up. The jalapeños probably have no place in traditional chana masala, but hey, tell that to me 20 years ago. They stayed.

I have my way of making it, but this recipe is very flexible, so let’s discuss. I use fresh tomatoes when I can because canned ones can end up tasting a little heavy and fresh tomato shines here just a bit brighter. But don’t worry too much about it. If you’ve got canned, do it. Just use a 28-oz can of diced tomatoes and drain off some of the liquid.

Coconut oil gives chana masala a richness that other oils don’t, but vegetable oil works if that’s what you’ve got. Same goes for the tamarind… I love the tanginess but lime juice is a perfectly good substitute.

When chickpeas are the star of the show, I prefer to cook dried ones. The taste is fresher and the texture is meatier. But, again, you can’t beat the convenience of canned chickpeas so don’t mind me being a hippie homemaker with my pot of chickpeas. Use a can!

This is one of those recipes that will fine-tune your taste buds. Look for the spicy, the sour, the salty, and adjust until you’re thoroughly pleased. It also freezes beautifully and tastes even better the next day, which is dangerous information. Serve with basmati rice and naan if you’re feeling ambitious. And I love to garnish with plenty of cilantro.

Chana Masala FAQ

Can I use canned tomatoes instead of fresh? Yes. Use a 28-oz can of diced tomatoes. Drain off some of the liquid so it doesn’t get watery. Fresh tomatoes are great in summer but canned works year-round.

I don’t have all those spices. Can I just use curry powder or something? Yes, it won’t be exactly the same but use about 2 teaspoons curry powder and 2 teaspoons garam masala, plus a teaspoon of cumin (of course you have cumin.) Adjust from there. 

Can I make this without coconut oil? Yes. Any neutral oil works. You’ll lose a little richness but the spices do most of the heavy lifting anyway. If you’re watching oil, you can use as little as 2 teaspoons and still get good browning on the onions.

Do I need to seed the tomatoes? Nope. Just chop them up and throw them in.

Is this gluten-free? Yes, as written this recipe is naturally gluten-free.

Can I substitute the jalapeños? If you want the heat without the jalapeños, a teaspoon of chili paste like sambal oelek works. Or just add more cayenne to the spice blend. If you want it milder, leave them out entirely.

What can I use instead of tamarind concentrate? Lime juice is the easiest swap;  juice of one lime will do it. Amchur (dried mango powder) also works, start with a teaspoon and adjust.

Can I freeze this? Absolutely. It freezes beautifully and reheats like a dream. It actually thickens up and tastes even better after freezing. Make a big batch and freeze portions for easy weeknight dinners.

Can I add other vegetables? It won’t be Chana Masala anymore, but go ahead and add stuff. Spinach is a classic addition. Stir in a few handfuls at the end and let it wilt. Roasted cauliflower is great, too. I also never said no to some roasted potatoes.

Vegan Chana Masala

Chana Masala

Chana masala with a warm, fragrant spice blend, fresh tomatoes, and coconut oil. Spicy, tangy, and deeply flavorful. Vegan and gluten-free.
5 from 1 vote
Print Recipe Pin Recipe
Course Main Course
Cuisine Indian
Servings 6 servings

Ingredients
  

Spice blend:

  • 1 tablespoon plus 1 teaspoon ground cumin
  • 1 tablespoon ground coriander
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon fennel seeds chopped
  • 1/2 teaspoon cardamom
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon ground cloves
  • 1/4 teaspoon ground cayenne (optional, and more or less to taste)

For everything else:

  • 3 tablespoons coconut oil
  • 1 large onion sliced in medium pieces
  • 2 jalapenos deseeded and thinly sliced
  • 5 cloves garlic minced
  • 1 heaping tablespoon fresh ginger minced
  • 1/4 cup fresh cilantro finely chopped
  • 3 lbs tomatoes diced
  • Fresh black pepper
  • 1 teaspoon salt
  • 3 cups cooked chickpeas (or two cans, rinsed and drained) note: 2 cups dried will give you the right amount
  • 1 teaspoon agave or sugar
  • Juice of one lime, or 1 teaspoon tamarind concentrate

Instructions
 

  • Preheat a large pan over medium heat. I prefer a pan to a pot, because it gets the tomatoes to cook down faster.
  • Meanwhile, mix together the spice blend in a small bowl.
  • When the pan is hot, saute the onion in the coconut oil for about 10 minutes, until nicely browned. While it’s sauteeing you can prep the rest of the veggies.
  • Add the jalapeno, garlic and ginger, and saute until fragrant, about 30 seconds. Add the cilantro and saute until wilted. Add the spice blend and toss to coat the onions, letting the spices toast a bit (about a minute or so).
  • Add the tomatoes and mix well, scraping the bottom of the pan to deglaze. Add salt and pepper, chickpeas and agave. Cover the pan and bring heat up a bit. The tomatoes should take about 10 minutes to breakdown and get saucy. Remove the lid, and cook for about 20 more minutes on low heat, so that the flavors meld and the sauce thickens. It shouldn’t be too thick (like a marinara), but it shouldn’t be watery, either.
  • Add lime juice or tamarind concentrate. Taste for seasoning, you might want to add a little of this or that. Let sit for 10 minutes or so off the heat before serving. Serve with basmati rice and garnished with extra cilantro, if you like!
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