Chana Masala with Naan and Cucumber Raita

A deeply flavorful and aromatic chickpea curry cooked in a hearty, spiced tomato-onion base, served with warm flatbread and a cooling yogurt-cucumber relish.

• Prep: 15 min
• Cook: 35 min
• Total: 50 min
• Servings: 5
• Cuisine: Indian
• Difficulty: Easy
• Cost: $4.43/serving

Dietary

• Vegetarian
• Pescatarian
• Nut-Free
• Soy-Free
• High-Protein
• High-Fiber

Tags

• spicy
• one-pot

Ingredients

• 30 ounce chickpeas (rinsed and drained)
• 2 tablespoon vegetable oil
• 1 yellow onion (finely chopped)
• 1 tablespoon fresh ginger (minced)
• 1 tablespoon garlic (minced)
• 1.5 teaspoon ground cumin
• 1.5 teaspoon ground coriander
• 1 teaspoon turmeric powder
• 0.5 teaspoon cayenne pepper
• 2 tablespoon tomato paste
• 1 can diced tomatoes (undrained)
• 0.5 cup vegetable broth
• 2 teaspoon kosher salt
• 1 teaspoon Garam Masala
• 0.75 cup plain Greek yogurt
• 1 English cucumber (peeled, seeded, and finely diced)
• 0.25 cup fresh cilantro (chopped)
• 5 Naan breads

Instructions

1. Start the Cucumber Raita: Combine the plain Greek yogurt and diced English cucumber in a small bowl. Season lightly with 1/4 teaspoon kosher salt. Stir and refrigerate until serving time.
2. Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped yellow onion and sauté for 5 to 7 minutes until softened and beginning to brown.
3. Stir in the minced fresh ginger and minced garlic, along with the ground cumin, ground coriander, turmeric powder, and cayenne pepper. Cook for 1 minute until the spices are highly fragrant.
4. Mix in the tomato paste and cook for 2 minutes, stirring often. Add the canned diced tomatoes (undrained), rinsed chickpeas, vegetable broth, and remaining 1 3/4 teaspoons kosher salt.
5. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 20 minutes to allow the flavors to meld. If the Chana Masala seems too thick, add a splash more broth or water.
6. Remove the lid and gently mash about 1/4 of the chickpeas against the side of the pot with a spoon to thicken the curry slightly. Stir in the Garam Masala and cook uncovered for 5 more minutes.
7. Warm the Naan bread according to package directions (usually by grilling, broiling, or microwaving). Serve the Chana Masala hot, garnished with fresh chopped cilantro, alongside the Cucumber Raita and warm Naan.

Notes

This curry freezes beautifully! Divide cooled leftovers into freezer-safe containers for a quick meal later in the month. The heat level is mild to moderate—add more cayenne for a bolder spice profile.

Nutrition (per serving)

• Calories: 614
• Protein: 24.8 g
• Carbohydrates: 90.7 g
• Fat: 17.7 g
• Fiber: 12.6 g
• Sodium: 1020 mg
• Saturated Fat: 3.1 g
• Sugar: 15.2 g
• Cholesterol: 2 mg