Authentic Chana Masala Recipe (Easy 30-Minute Chickpea Curry
This authentic Chana Masala recipe makes a rich, flavorful chickpea curry in just 30 minutes using moji masala®. A simple, vegan Indian dish that pairs perfectly with basmati rice or naan.
Authentic Chana Masala Recipe
JD Walsh
4
10 minutes
25 minutes
Indian
Vegetarian
Aloo Rasedar Masala
Easy
Elevate your Chana Masala experience with Moji's Aloo Rasedar Masala (Potato Curry)Packet, turning simple chickpeas into a flavorful and nutritious meal in about 30 minutes. This easy-to-follow recipe brings together the perfect blend of spices for a mouthwatering, vegan Indian curry. Cook it alongside one of Moji’s spiced vegetable dishes like palak and fragrant basmati rice for a complete, wholesome meal. Ideal for busy weeknights, this dish is as delicious as it is satisfying, bringing the taste of India straight to your kitchen.
Ingredients
- 3 tablespoons high-heat neutral oil
- 2.5 cups of chopped yellow onion (about 2 medium onions)
- 1 tablespoon garlic/ginger paste or 2 teaspoons minced garlic and 1 teaspoon minced ginger
- 1/3 cup high-quality tomato puree or 2 medium ripe vine tomatoes
- 1 packet moji masla® Aloo Rasedar Masala
- 1 teaspoon fine salt
- 2 15 oz cans of chickpeas with liquid
- 1 tablespoon of fresh lemon juice
- 1/3 cup of plain full-fat yogurt or coconut milk, stirred [optional]
- 1 handful of chopped cilantro, mint, or parsley leaves, and/or 1 cup of fresh baby spinach (for garnish) [optional]
- 1.5 cups Thai jasmine or Indian basmati rice (prepare as instructed) or bread of choice
Directions
Place a wide-based pot on medium-high heat. Add oil and let it heat up. Add the onions and sauté until nicely brown, about 7-8 minutes. Add splashes of water as needed, to keep the pot from burning.
Add the garlic/ginger paste and sauté for a minute until nicely fragrant.
Add the tomato puree and cook until it thickens slightly and the oil starts to separate and bubble (approximately 4 miutes).
Add the full packet of moji masala® Aloo Rasedar Masala and the salt and blend well into the tomato-onion paste. Add splashes of water as needed, to keep the pot and spices from burning.
Add the chickpeas with liquid and coat well. Saute for a few minutes so all the ingredients are well incorporated. Bring to a boil and then cover and cook on medium-low for about 15 minutes until the flavor of the spices has penetrated well into the chickpeas. Saute every few minutes to make sure the dish is not drying out and sticking to the bottom of the pan. Add a few splashes of water if needed.
Stir in the lemon juice, followed by the yogurt or coconut milk. Garnish and serve hot or at room temperature.
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