Sensational Two-Potato Vegan Chana Masala

Potato Chana Masala

Baked potatoes night after night can suck the life out of any dinner creation. Step outside your comfort zone and use these spuds to make a dish inspired by the cuisine of India.

This two-potato Chana Masala is a great option for anyone new to South-Asian flavours or South-Asians looking to take their household favourite to the next level. “Chana Masala is a quintessential Indian dish which is equally appropriate at a dinner party or weeknight supper,” says Vanita Ashat, a cooking school coordinator. “This two-potato version is hearty and rich, plus it’s vegan and gluten-free.”

Potato Chana Masala


• 1 tbsp (15 mL) canola oil

• 1½ tsp (7 mL) each Suraj coriander and cumin seeds

• 1/2 tsp (2 mL) each salt and turmeric

• 2 large onions, chopped

• 3 cloves garlic, minced

• 1 jalapeño, finely diced

• 1 large sweet potato, scrubbed and cut in 1/2-inch (1 cm) cubes (skin on)

• 1 medium potato, scrubbed and cut in 1/2-inch (1 cm) cubes (skin on)

• 1 can (540 mL) Suraj chickpeas, drained and rinsed

• 2 large tomatoes, chopped (about 3 cups/750 mL)

• 1/2 cup (125 mL) chopped fresh coriander

• 1 tbsp (15 mL) fresh lemon juice


1. Heat oil in saucepan over medium-high heat; cook coriander, cumin, salt and turmeric for 30 seconds, stirring.

2. Stir in onions; cook for 7 to 9 minutes, stirring occasionally and adding up to 1/2 cup (125 mL) water if pan is too dry, or until softened.

3. Stir in garlic and jalapeño; cook, stirring, for 3 minutes.

4. Stir in sweet and regular potatoes; cook for 8 minutes, stirring occasionally, or until potatoes are slightly tender.

5. Stir in chickpeas, tomatoes and a little water if mixture is too thick. Reduce heat to low and cover.

6. Simmer for 8 to 10 minutes or until vegetables are tender. Remove from heat; stir in coriander and lemon juice. Serve with rice.

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