There was a time when Veganuary didn’t bring the excitement it does today. But, with vegan dishes taking on even the finest carnivorous compatriots, going vegan in January is no longer about restriction; it’s about creative, experimental, healthy eating that’s not just good for you but good for the planet.

We’re here to help you get started with a traditional Chana Masala recipe from Dipna Anand at Somerset House. It’s packed with delicious, healthy ingredients that pack a punch. This recipe is a proper Punjabi Chana Masala chickpea curry, and it is not only simple and easy to dish up but a real crowd-pleaser.

Bring your dinner to the next level, as Dipna Anand shares that Chollay (Chana Masala) is perfect with bhatura (a fluffy deep-fried leavened sourdough bread) or a side of Basmati rice.

And here’s Dipna on YouTube to show you exactly how it’s done!

(Serves 4)

Chana Masala


480g chickpeas, drained from tin or freshly boiled

6 tbsp vegetable oil

1 medium onion, finely chopped

1 ½ tbsp ginger and garlic paste

1 green chilli, finely chopped or made into a paste

350g plum peeled tomatoes, tinned (puréed) or fresh puréed

1 ½ tsp cumin seeds

1 tbsp fresh chopped coriander, save some for garnish (optional)

¾ tbsp dried fenugreek leaves, crushed

¾ tsp cumin powder

1 ¼ tsp turmeric powder

½ tsp red chilli powder

1 tsp salt or to taste

1 ¼ tsp garam masala

1 tsp amchoor (raw mango powder)

1 tsp anardana powder (raw pomegranate powder)

200ml water


  1. Heat 4 tbsp of the vegetable oil in a saucepan
  2. Add cumin seeds and wait for them to sizzle
  3. Add onions and cook on a high heat for 4-5 minutes until they are golden brown and caramelized
  4. Add ginger and garlic and green chilli, sizzle for a few seconds
  5. Add plum peeled puréed tomatoes, lower to a medium heat
  6. Add turmeric, red chilli, cumin powder and salt and mix well
  7. Cover the saucepan with the lid and cook the masala for 4-5 minutes (mixing occasionally in-between)
  8. Check the masala, give it a thorough mix, see how long is required for the masala to split and sizzle and release oil from the edges. Cook for 2-3 minutes more if required
  9. Once the masala is fully cooked and sizzling, add in chickpeas followed by 2 remaining tablespoons vegetable oil, cook for 1-2 minutes
  10. Add the water, cover saucepan again and cook for another 4-5 minutes (stir occasionally in-between)
  11. Uncover the saucepan, add finishing touches of amchoor, anardana powder, fresh coriander, garam masala and dried fenugreek leaves, cook for a final minute
  12. Adjust the seasoning as required
  13. Cook for a final 2 minutes or so
  14. Remove from the heat, garnish and serve


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