If there’s one dinner recipe I’ve turned to for years when I have no time, creativity, or motivation to cook, it’s Chana Masala. There’s no planning, thawing, or (thanks to canned chickpeas) soaking required. It’s a straightforward, one-pot, vegan curry recipe that captures the essence of South Asian cooking. Enter your email below and get it sent straight to your inbox. Plus, get recipes & tips every week!
Chana Masala – the best of weeknight dinners
Chana masala reminds me of my time spent living in Midland, TX. Midland was a small town in West Texas where healthy and delicious dining options were scarce, and halal options almost nonexistent. At the time, my food-related frustrations (don’t we all have them?) were at their peak. I longed for quality, nutritious, flavorful food, and – with due respect to Tex-Mex – I quickly ran out of options.
More Restaurant Favorites: Aloo Gobi (Potato & Cauliflower Curry) Rajma (Kidney Bean Curry) Aloo Palak (Potato & Spinach Curry) Okra Curry (Bhindi)
Looking back, that deprivation also brought about resilience in me. It instilled the habit of cooking and planning and making do with what I had. Instead of opting for restaurant food that I wouldn’t find tasty or feel good eating, I opened a couple of cans of chickpeas and got to work. Chana Masala became my takeout, delivery, and drive-thru. Over the years, I’ve tried many variations of Chana Masala to see what gives the best flavor and consistency. This Chana Masala recipe is vibrant, with just the right amount of tanginess, and rich in spicy flavor.
Why this Chana Masala Recipe?
This recipe is authentic in that it’s cooked in the traditional South Asian style. But it’s also unfussy – a pantry meal you’d make on a whim. This recipe:
How to Make Authentic Chana Masala
Most traditional Chana Masala recipes more or less follow this method of cooking. Here’s what we’re trying to achieve at each step:
Tips for making Chana Masala:
What To Serve With Chana Masala
This is such a versatile curry that you can serve it with just about anything: basmati rice, any bread, and even poori (as mentioned above). If you keep it on the drier side, it goes wonderfully with naan, roti, or paratha. For some crunch, top it with red onions. Yogurt, mint raita, or veg raita makes a nice, cooling side. Tried this recipe? If you have a minute, please consider leaving a comment telling me how it was! You can also take a quick picture and upload it directly into the comments. If you’re on Instagram, please tag me so I can see your creations. I truly love hearing from you. Thank you!
