Chana Masala (Vegan Chickpea Curry)

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Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course Main Course
Cuisine Indian
Servings 4


  • 2 cups chickpeas
  • 4 roughly chopped medium sized tomatoes
  • 1 inch ginger
  • 1 green chili
  • 2 Tbsp oil
  • 1 Tsp cumin seeds
  • 3-4 cloves
  • 3-4 bay leaves
  • 1 onion
  • 1/2 Tsp turmeric powder
  • salt to taste
  • 1/2 Tsp red chili powder
  • 2 Tsp coriander powder
  • 1/2 Tsp garam masala
  • 1/2 Tsp amchor powder



  • Make tomato purée by adding chopped tomatoes, green Chillies and ginger in a blender.
  • Heat pan without oil and add cumin seeds, cloves, bay leaves and asaefotida if using.
  • Dry Heating the spices first brings out their aroma far stronger. Once you smell the aroma of these delicious spices , add oil to the pan
  • Once the oil sputters, add the onion. Cook slowly on low to medium heat for about 10 Mins until the onions soften.
  • Add the tomato puree, turmeric and salt. Stir and cover. Cook on low heat for 15 minutes until tomatoes glisten with oil.
  • add chilli powder, coriander powder, garam masala and amchoor powder. Cook further for 5 more minutes. Then add the Chickpeas.
  • Add boiling water, use your intuition here. You don't want it too watery so start with less and build up.
  • Stir everything together, bring to boil and let cook for atleast 10 minutes on medium heat.
  • Garnish with freshly chopped coriander. Serve with rice, green vegetables or your choice of indian bread.
Keyword Chickpea, Curry, Gluten Free, Indian, Vegan, Vegetarian