Comforting One pot Chana masala- vegan

Comfort foods are what cultures were raised on, is my belief. A dish that binds to not just your taste buds, but your emotions and memories is what defines the ‘comfort food’ in a nut shell. Chana masala is a gravy dish made with chickpeas that are smaller and lighter in shade than the ones found in the US. The chickpeas sold in cans in the United States are referred to as Chole and hence actually this dish made with the chubbier chickpeas would technically be chole masala. But regardless the taste, flavors, the comfort after a bite remain the same.

Chana masala origins are in Northern Indian, where the easily available legume is used to make the staple dish that is simple, protein rich and comforting. If you are new to Indian cuisine, this should be the first dish to try cooking (and eating), because it introduces the good mix of spices and balance of flavors.

This recipe is one of the most cooked in my kitchen especially during workdays, school days, rainy days, gloomy days and sick days. Basically, you get the idea…a lot of days. Still, the aroma brings everyone to the table hungry and the hands go in to the pan before I can take it into a serving bowl. Find that can of chickpeas, because you will want to make it right after reading this.

Comforting One pot Chana masala

The Indian staple dish that is soulful, simple and satisfying bringing the best of chickpeas, tomatoes and perfect spice mix.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Course Side Dish

Cuisine Indian

Servings 4 people

Ingredients

  

• 2 garlic cloves crushed
• 1 tsp grated ginger
• 1 red onion – chopped finely
• 2 ripe tomatoes – chopped finely
• 2 Tbsp tomato paste strongly recommended
• 1 can chickpeas- cooked or canned
• 3 cups water
• 2 tsp lime juice or a quarter lime freshly squeezed at the end
• chopped cilantro to garnish

Spices

• salt to taste
• 2 tsp red chili powder
• 1/2 tsp turmeric powder
• 1 1/2 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp dry fenugreek leaves

Instructions

 

• For the sake of convenience, and considering the usual time crunch situations this recipe gets made, I am going to prefer canned chickpeas here. But you can use dry chickpeas that have been soaked overnight and then cooked for 25-30min.

  (*Or, if you have soaked chickpeas, but not cooked yet- once you reach tomato paste stage in the instruction below, add the drained chickpeas and pressure cook for 25 min. Then adjust the spices, squeeze lime, garnish with cilantro and be done. )

  I typically end up, cooking just like the steps below.
• In a wide heavy bottom pan, or in an instant pot on saute mode, once hot add 1-2 tbsp water. Then add red onions. Give it a minute and add ginger, garlic (both finely chopped or grated). Once the aroma of garlic starts to fill the room, add the tomatoes. Mix well and let the tomatoes become mushy in 2-3 min.

  Then add the tomato paste, followed by all the spices, except dry fenugreek leaves. Saute for a minute or two and then add two table spoons of chickpeas.

  Use a hand masher and just roughly mash the contents in the pan. You don't need to attain a smooth blender texture. Keep it roughly mashed.

  Then add the rest of chickpeas along with water. Mix well.

  Now, let it simmer till gravy consistency in reached in about 6-8 minutes. Add the dry fenugreek leaves, chopped cilantro and mix well.

  Right before turning the stove off, add a squeeze of lime. Finally, relish the color, the aroma, which will tempt you to pick up a piece of roti to dunk in.