Chana Masala with Greek-Yogurt Raita

Method

1. 1

   Heat oil and cook the onions until golden brown.

   8 min
2. 2

   Stir in ginger-garlic paste and chana masala powder for a minute, then add the tomato puree.

   5 min
3. 3

   Add chickpeas and 250 ml water. Mash a few chickpeas against the pot to thicken the gravy.

4. 4

   Simmer uncovered until rich and clingy, then stir in amchur.

   12 min
5. 5

   Squeeze excess water from the cucumber and mix into the yogurt with cumin, mint and salt.

6. 6

   Serve the chana with a generous scoop of raita on the side.

Watch how it's made

Hand-picked videos of this dish or its classic version. Their quantities differ, so follow ours for the macros above.

• 

  Chana Masala Recipe | Dhaba Style Easy Chole | ढाबे जैसा मसालेदार चना मसाला | Chef Sanjyot Keer

  Your Food Lab · YouTube

• 

  How to Make Chana Masala

  America's Test Kitchen · YouTube

Substitutions

• Use soaked and pressure-cooked dried chickpeas (250 g dry) for better texture and lower cost.
• Swap Greek yogurt for hung curd or skyr.
• Add a handful of spinach in the last 2 minutes for extra iron and fibre.