Chana Masala translates to Curried Chickpeas. This Chana masala is cooked in a sauce of tomatoes, onions, turmeric. Some non-dairy yogurt is added to provide some acidity. You can use store bought yogurt but I used my Homemade Cashew Yogurt.
Chana Masala is a dish that can be made in one pan. I started by sauteeing the onion, garlic, ginger and spices. I then added the tomatoes and a small amount chickpeas to help thicken the sauce. Everything in the sauce is blended together. The easiest way to do this is with an immersion blender. I went a long time without one but now I don’t know how I lived without it. It makes blending hot liquids easy without the fear of burning myself.
- 1 tbsp olive oil
- 1 large onion, diced
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 2 tsp garam masala
- 1 tsp salt
- 1 tsp turmeric
- 15 oz can tomato puree
- 2 15.5 oz cans chickpeas, drained
- 1 cup frozen cauliflower florets
- 1 cup frozen peas
- ⅓ cup unsweetened dairy free yogurt
- Heat the olive oil in a pot over medium-high heat. Sautee the onion for 5 - 8 minutes. Add in the minced garlic and ginger. Stir for 30 seconds. Mix in the garam masala, salt, and turmeric and stir for another 30 seconds.
- Add in the can of tomato puree and ½ cup of chickpeas. With an immersion blender, blend the mixture until smooth. If you do not have an immersion blender transfer the mixture to a blender, blend and return sauce to the pan.
- Bring the sauce to a simmer. If the sauce seems too thick or begins to burn to the pan, add ½ cup of water at a time to thin out the sauce. After the sauce is simmering, mix in the chickpeas and continue to simmer for 20 minutes covered.
- Finally, mix in the cauliflower, peas, and yogurt. Stir until heated through.
I usually make up a batch of Chana Masala and eat it all week long but eating the same thing every day can be boring. So I have another recipe that shows how to take leftover Chana Masala and make pocket meals out of them. Check it out.