Vegan Chana Masala

3 minute read

Are you looking for a delicious, healthy, and easy-to-make recipe that’ll add a burst of flavor to your dinner table? Look no further! Our spicy chana masala recipe is a must-try for anyone who loves bold and aromatic Indian cuisine. This dish is not only vegan and gluten-free, but it also makes use of convenient pantry staples like canned tomatoes and chickpeas, ensuring that you can whip up this scrumptious meal even on the busiest of weeknights.

In this recipe, we’ve incorporated fenugreek powder and ground cumin for an added depth of flavor that perfectly complements the spicy and tangy notes of the dish. With the irresistible combination of tomatoes, chickpeas, and a medley of fragrant spices, this chana masala is sure to become a family favorite in no time.

Get ready to embark on a culinary journey to the heart of India as we guide you through this simple yet delectable chana masala recipe. So, roll up your sleeves and let’s dive into the mouthwatering world of Indian spices and flavors!


  • 2 cans (15.5 oz each) of chickpeas, drained and rinsed
  • 1 can (14.5 oz) of diced tomatoes
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1-inch piece of ginger, minced
  • 1-2 green chilies, finely chopped (adjust to taste)
  • 1 tsp cumin
  • 1 tsp ground turmeric
  • 1 tsp ground coriander
  • 1 tsp red chili powder (adjust to taste)
  • 1/2 tsp garam masala
  • 1/2 tsp fenugreek powder (methi)
  • 1 tsp amchur (dry mango powder) or 1 tbsp lemon juice
  • 3 tbsp vegetable oil
  • Salt, to taste
  • Fresh cilantro leaves, for garnish


  1. Heat the vegetable oil in a large pan or skillet over medium heat.
  2. Add the chopped onions and cook, stirring occasionally, for about 5-7 minutes, or until they are soft and golden brown.
  3. Add the minced garlic, ginger, and green chilies. Cook for another 1-2 minutes, stirring frequently to prevent them from sticking to the pan.
  4. Add the ground turmeric, ground coriander, ground cumin, red chili powder, garam masala, and fenugreek powder. Stir well to combine and cook for a minute to release the flavors of the spices.
  5. Add the canned diced tomatoes, along with their juice, and mix well. Cook for 5-7 minutes, allowing the tomatoes to break down and the flavors to meld together.
  6. Add the drained and rinsed chickpeas to the pan. Stir well to coat them in the tomato-spice mixture.
  7. Add 1 cup of water to the pan, and season with salt, to taste. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15-20 minutes, or until the chana masala thickens to your desired consistency.
  8. Stir in the amchur powder or lemon juice to add tanginess to the dish.
  9. Taste and adjust the seasonings, adding more salt, chili powder, or amchur/lemon juice as needed.
  10. Garnish with fresh cilantro leaves and serve hot with rice, naan, or your favorite Indian bread.

Note: The entirety of this is AI generated.

Update from the person, not the AI

I made this on 03/23/2023. We made it with jasmine rice and naan. I didn’t have amchur, so we opted for the lemon juice.

I would opt for more chili’s and some cayenne pepper next time around. The flavor was good, but it was a little bland. I think the lemon juice helped with that, but I would like to try it again with more spice.

I made this in a 6.5 quart cast iron dutch oven and when it came time to add the liquids, I had to add a little more water than the recipe called for. I think it was about 2 cups of water total, and then I let it cook down for about 25 minutes.

I would not make this in a skillet, that would be madness as the volume of the recipe is too much for a skillet. Anywhere from a 4 to 6 quart pot would do.