Dairy-Free Chana Masala (Chickpea Curry)

Instructions

1. 1Open the 2 cans (about 425 g each) of chickpeas and pour them into a fine-mesh sieve. Rinse the chickpeas thoroughly under cold running water until the water runs clear, then set them aside to drain.
2. 2Place a large pot or deep skillet (about 25.4-30.48 cm across) on the stovetop and set the heat to medium. Add the 2 tbsp of vegetable oil to the pot and let it heat up for about 1 minute until it shimmers.
3. 3Add the 1 medium onion, which should be chopped into small pieces, to the hot oil. Cook, stirring occasionally, for 8-10 minutes, or until the onion pieces are soft and have turned a golden brown color.
4. 4Add the 1 tbsp of ginger-garlic paste to the pot with the onions. Stir continuously for 1 minute until you can smell the ginger and garlic, being careful not to let it burn.
5. 5Pour in the 1 can (about 400 g) of diced tomatoes, along with their juice. Add the 1/2 tsp of turmeric powder, 1/2 tsp of red chili powder, 1 tsp of coriander powder, and 1 tsp of cumin powder. Stir everything together and cook for 5-7 minutes, until the tomatoes have softened and broken down a bit.
6. 6Add the rinsed and drained chickpeas to the pot. Stir in the 1/2 tsp of garam masala and the 1/2 tsp of dried mango powder. Mix well to coat the chickpeas evenly with the spices and tomato mixture.
7. 7Pour in about 1/2 cup of water to prevent the curry from sticking to the bottom of the pot. Stir everything together, then reduce the heat to low, cover the pot with a lid, and let it simmer for 20-25 minutes. The curry is ready when it has thickened to your liking.
8. 8Remove the pot from the heat. Stir in the 2 tbsp of fresh cilantro, which should be chopped. Serve the Chana Masala hot with rice or gluten-free roti.

Related Guides