Easy Chana Masala with Raita

close up on a dollop of raita on top of chana masala in a bowl.

5 stars (5 ratings)

Easy Chana Masala with Raita

This quick and Easy Chana Masala recipe is loaded with hearty chickpeas and an Indian-spiced tomato onion sauce. A dollop of the refreshing vegan Raita (yogurt sauce) on top cools every bite and makes this Indian-inspired dish extra indulgent.

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: Indian-inspired

Servings: servings

Calories: 152kcal

Author: Nora Taylor

Ingredients

Chana Masala

2 tablespoons olive oil
1 large yellow onion, finely diced
4 large cloves garlic, minced
2 tablespoons fresh grated ginger
2 serrano peppers, finely diced optional
2 teaspoons garam masala
1/4 teaspoon cayenne pepper, or to taste
1 teaspoon ground turmeric
2 teaspoons ground coriander
1/2 teaspoon ground cumin
3/4 teaspoon salt, plus more to taste
28 ounce can diced tomatoes with their juices
(2) 15-ounce cans chickpeas, drained and rinsed
1/2 cup water
2 teaspoons sugar
1/2 cup chopped cilantro
1 medium lemon, juice squeezed

Vegan Raita

1 1/2 cups plain vegan yogurt I like cashew or coconut
1 cup finely diced English cucumber
1/4 cup finely chopped cilantro
1/4 teaspoon ground cumin
1/2 teaspoon salt

For Serving

US Customary - Metric

Instructions

In a large pot, warm the oil over medium heat. Add the diced onion and sauté for 3-4 minutes, until translucent.
Add the minced garlic, grated ginger and diced peppers, if using, and sauté for 1-2 minutes until fragrant.
Add all the spices and salt and stir them into the onion mixture. Cook for about a minute, stirring constantly. Add a little more oil if it seems dry.
Pour in the diced tomatoes, chickpeas and the water. Stir well and bring to a boil, then lower heat to a simmer. Simmer, uncovered, for 20 minutes until it thickens somewhat. Stir occasionally to prevent anything sticking to the bottom of the pan.
Stir in the sugar, some chopped cilantro (save some for serving) and lemon juice. Taste; add more salt, cayenne pepper for heat or any other seasonings as desired.
For the raita: Combine the yogurt, cucumber, cilantro, cumin and salt in a medium bowl and stir to combine.
Serve warm with basmati rice, vegan raita and perhaps some Vegan Naan. Sprinkle with a little cilantro, if desired. Enjoy!

Notes

It will keep in the refrigerator for up to 5 days in an airtight container.
It freezes very well. Let it cool completely before freezing. Reheat on the stovetop until warm.
If you can, use Indian chili powder instead of cayenne pepper.
May also substitute crushed tomatoes or whole canned tomatoes for the diced.

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