Grilled Tofu Chana Masala Recipe – Authentic Indian Chickpea Curry

Last Updated on 4 months by Neha Deshmukh

Grilled Tofu Chana Masala Recipe – Authentic Indian Chickpea Curry

Hey everyone! If you’re anything like me, you’re always on the lookout for a flavorful, satisfying meal that’s also packed with goodness. This Grilled Tofu Chana Masala is exactly that. I first made this when I was trying to incorporate more plant-based meals into our week, and it quickly became a family favorite. The smoky grilled tofu adds such a lovely texture and depth of flavor to the classic chana masala – trust me, you’ll be hooked!

Why You’ll Love This Recipe

This isn’t just another chickpea curry. It’s a vibrant, aromatic dish that’s both comforting and exciting. The combination of smoky grilled tofu, a rich and tangy tomato-based sauce, and a blend of warming spices is simply irresistible. Plus, it’s a fantastic way to get a good dose of protein and fiber. It’s perfect for a weeknight dinner, a weekend gathering, or even meal prepping for the week ahead.

Ingredients

Here’s what you’ll need to create this deliciousness:

• 1 cup cubed tofu (about 200g)
• Oil for brushing (olive, canola, or vegetable oil work well)
• 1 cup fresh mint leaves (about 30g), packed
• 1 tsp sea salt
• 1 cup diced tomatoes (about 150g)
• 1 cup chickpeas (about 150g), dried
• 3 tbsp olive oil
• 1 tsp cumin seeds
• 4 tbsp tomato puree (about 60ml)
• 2 green chilies, chopped (adjust to your spice preference!)
• 2 tsp chana masala
• ?? tsp turmeric powder (about 1/2 tsp)
• ?? tsp garam masala powder (about 1 tsp)
• 1 tsp red chili powder
• ?? tsp garam masala (whole) – 1 bay leaf, 2 cloves, 1 cinnamon stick, 2 black cardamom
• 1 tbsp tamarind paste

Ingredient Notes

Let’s talk ingredients! A few things can really elevate this dish:

• Tamarind Paste: This is key for that signature tangy flavor in chana masala. You can find it at most Indian grocery stores, or even online. If you absolutely can’t find it, I’ll share a substitution in the FAQs!
• Garam Masala: We’re using both whole garam masala and garam masala powder. The whole spices infuse the oil with a beautiful aroma during tempering, while the powder adds a final layer of warmth. Don’t skip either!
• Chickpeas: I prefer using dried chickpeas for the best flavor and texture. Soaking them overnight is essential for proper cooking. Canned chickpeas work in a pinch, but the flavor won’t be quite as deep.
• Oil: I love using olive oil for its flavor and health benefits, but any neutral oil like canola or vegetable oil will work just fine.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Prepare the chickpeas: Soak the chickpeas overnight in plenty of water. The next day, drain and rinse them. Add them to a pressure cooker with salt, tamarind paste, and the whole garam masala. Pressure cook for 3-4 whistles, then reduce the heat to low and simmer for another 15 minutes.
2. Grill the tofu: While the chickpeas are cooking, brush the tofu cubes with oil. Grill them on medium heat until they’re golden brown and slightly crispy on both sides. Set aside.
3. Make the mint paste: In a blender, combine the fresh mint leaves, salt, and diced tomatoes. Blend until you have a smooth, vibrant green paste.
4. Temper the spices: Heat the olive oil in a large pan or pot. Add the cumin seeds and let them sizzle for a few seconds until fragrant.
5. Cook the mint paste: Add the mint paste to the pan and cook for 7-8 minutes, stirring occasionally, until the raw smell disappears.
6. Add the spice powders: Stir in the chana masala, turmeric powder, red chili powder, and garam masala powder. Cook for another minute, stirring constantly, to toast the spices.
7. Build the sauce: Add the tomato puree and chopped green chilies to the pan. Cook for 2 minutes, stirring frequently.
8. Simmer the chana masala: Add the cooked chickpeas (with some of the cooking liquid) to the pan. Bring to a simmer, then cover and cook for 30-40 minutes, allowing the flavors to meld together.
9. Finish and serve: Gently fold in the grilled tofu before serving. Enjoy with rice, chapati, or naan!

Expert Tips

• Don’t be afraid to adjust the amount of green chilies and red chili powder to suit your spice preference.
• For a richer flavor, add a tablespoon of cashew paste to the sauce along with the tomato puree.
• If the chana masala becomes too thick, add a little more water.

Variations

• My friend, Priya, loves adding a handful of spinach to the chana masala during the last 5 minutes of cooking. It adds a lovely freshness and extra nutrients.
• For a creamier version, stir in a tablespoon of coconut milk or yogurt before serving.
• My family enjoys a squeeze of lemon juice right before serving to brighten up the flavors.

Vegan Adaptation

This recipe is already naturally vegan! Just ensure your tamarind paste doesn’t contain any hidden animal products (some brands might add stabilizers).

Gluten-Free Adaptation

This recipe is also naturally gluten-free. Just double-check that your garam masala blend doesn’t contain any gluten-containing ingredients.

Spice Level Adjustment (Mild, Medium, Hot)

• Mild: Reduce the red chili powder to ½ tsp and omit the green chilies.
• Medium: Use the recipe as written.
• Hot: Add an extra ½ tsp of red chili powder and increase the number of green chilies to 3-4.

Festival Adaptations (Navratri, Diwali – if applicable)

While traditionally chana masala isn’t a Navratri staple (as it uses chickpeas), it’s a popular dish for Diwali celebrations! It’s a great addition to a festive spread.

Serving Suggestions

This Grilled Tofu Chana Masala is fantastic with:

• Steamed basmati rice
• Warm chapati or naan
• A side of raita (yogurt dip)
• A simple salad

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors actually develop even more overnight! Reheat gently on the stovetop or in the microwave.

FAQs

What is the best type of tofu to use for grilling?

Extra-firm tofu works best for grilling. Press it well to remove excess water before marinating and grilling.

Can I make this chana masala without tamarind paste? What can I substitute?

Yes, you can! Substitute with 1 tablespoon of lemon juice or 1 tablespoon of amchur powder (dried mango powder). The flavor won’t be exactly the same, but it will still be delicious.

How can I adjust the spice level of this dish?

As mentioned above, adjust the amount of red chili powder and green chilies to control the heat.

Can I make this recipe in an Instant Pot?

Absolutely! After tempering the spices, add all the ingredients (except the tofu) to the Instant Pot. Cook on high pressure for 15-20 minutes, followed by a natural pressure release. Then, stir in the grilled tofu.

How long does this chana masala keep in the refrigerator?

Up to 3 days in an airtight container.

What is the significance of whole garam masala versus garam masala powder?

Whole garam masala releases its aroma slowly when heated in oil, creating a more complex flavor base. Garam masala powder provides a quick burst of warmth and spice. Using both gives you the best of both worlds!