Chana Masala is a vegan chickpea curry that is a staple of Northern India. My friend, Mak Ganghurde, grew up cooking chana masala and other authentic Indian cuisine with his mother. Mak was kind enough to share his mother’s recipe and provide a step-by-step tutorial on a recent episode of Marie’s Kitchen.

To give the sauce a smooth texture, we blend the onion into a puree, and then do the same with the tomato, garlic and ginger. Together, those aromatics provide a delicious mix of flavors.

Next is whole cumin seeds. If you don’t have a jar of whole cumin seeds in your spice cabinet, it’s a great one to add! Cumin seeds can aid in digestion, support blood sugar control, and provide antioxidant protection. Turmeric powder is equally beneficial, with studies showing some benefits for inflammation, kidney health, and arthritis. Chile powder, ground coriander, dried bay leaves, and garam masala add even more depth of flavor.

To serve, spoon warm Chana Masala over basmati rice and garnish with fresh cilantro, jalapeño, and ginger. It’s a nourishing, satisfying, and flavorful dish that you’ll be reaching for over and over again!