Easy Chana Masala With Raita

Thick and hearty chana masala is a comforting menu item you’ll find at almost every Indian restaurant. Protein-packed chickpeas are cooked in a spicy tomato and onion sauce before being served with rice and naan bread. It’s always a filling and flavorful experience! If you want to make a restaurant-worthy version at home, then give this quick and Easy Chana Masala recipe a try. Using a handful of budget and pantry-staple ingredients, you achieve the same great flavors and layers of spice in about 30 minutes! One of my favorite ways to serve vegan chana masala is with a dollop of vegan Indian yogurt sauce, or raita, on top. It’s a cooling Indian condiment made with yogurt, cucumbers, and spices. Vegan raita is easy to make with store-bought yogurt and cools down every bite of the spicy masala.

What is chana masala?

Chana masala is a North Indian curry dish. “Chana” is the Hindi word for “chickpeas” and “masala” means “spiced gravy”. Essentially, it’s chickpeas simmered in a spiced tomato onion sauce. My recipe is quick and easy and not authentic, using pantry staples and served with vegan raita. For a truly authentic chana masala recipe, check out this recipe from Tea For Turmeric: Authentic Chana Masala.

Ingredients needed (with substitutions)

Olive oilYellow onionGarlic – Fresh cloves, preferably.Ginger – Again, fresh ginger is best. If all you have is ground ginger, use 2 teaspoons instead.Serrano peppers – These hot chili peppers add a nice spice to the masala. Use jalapenos as a substitute or leave them out if you don’t like spicy food.Garam masala – This is an Indian spice blend made with a mix of cumin, coriander, cinnamon, cardamom, black pepper, and more. It’s very warm and comforting, and necessary in this recipe and many other Indian-inspired dishes.Cayenne pepper – Although cayenne powder is quite common in North America, I recommend using Indian chili powder (lal mirch) if you can find it. Indian chili powder, according to SpiceandLife.com, has an intense heat that isn’t as sharp as cayenne and gives the masala a more vibrant red color.TurmericCorianderCuminSaltDiced tomatoes – Use a can of diced tomatoes WITH the juices to give the masala a bright, acidic base. Canned crushed tomatoes or whole canned tomatoes can be used as substitutes. Chickpeas – Canned chickpeas are convenient and delicious in this recipe. Or, if you’re up for it, cook dried chickpeas yourself and use them instead. WaterSugarCilantroLemon juiceVegan yogurt – Plain vegan yogurt is needed to make the vegan raita (yogurt sauce). I’ve had great results with cashew and coconut yogurt, but you can use the kind you already enjoy.Cucumber – Similar to Greek tzatziki sauce, diced cucumber stirred into the spiced yogurt sauce gives it a refreshing and cooling element. It’s one of the best toppings for the warmly spiced chana masala.

How to make vegan chana masala with raita

Find the complete recipe with measurements below. Heat the oil in a large pot over medium heat. Once it’s hot, add in the onion and cook until it’s translucent. Next, add the garlic, ginger, and peppers. Saute until fragrant. Stir in all of the spices and salt next. Let everything cook for about 1 minute to bloom the spices (this brings out their amazing flavors!). Pour the diced tomatoes, chickpeas, and water into the pot. Give it a stir, then bring the mixture up to a boil. Lower the heat to a simmer and leave it to cook until the masala starts to thicken. Make the vegan raita while you wait. Stir the yogurt, cucumber, cilantro, cumin, and salt together in a bowl, then set it aside until it’s time to serve. When the masala is just about done, stir in the sugar, some cilantro, and lemon juice. Give it a taste and adjust the spice level and acidity, or add more spices and seasonings as needed. Serve a scoop of the vegan chana masala in a bowl with rice and top with a dollop of vegan raita. Sprinkle the remaining cilantro on top to finish, then serve!

Serving suggestions

Rice is a must with chana masala. Basmati rice is a fantastic choice, or you can use brown basmati rice, jasmine rice, quinoa, or the grain of your choice. Ladle the chana masala over top of the grains in a bowl. From there, top each bowl with vegan raita, fresh cilantro, or diced chili peppers for more heat. Serve vegan naan bread or puri (poori) on the side, then enjoy!