Spicy Chana Masala with Turmeric Raita
This spicy chana masala is a flavorful and hearty dish that is perfect for a weeknight meal. The chickpeas are cooked in a flavorful tomato-based sauce that is seasoned with a blend of spices, including cumin, coriander, turmeric, and garam masala. The dish is served with a cooling turmeric raita that helps to balance the heat of the chana masala.
Chana masala is a popular dish in India, and there are many different regional variations of the recipe. This recipe is based on a version that I learned from my friend Asha, who is from the Punjab region of India. Asha's version of the dish is known for its bold flavors and its use of fresh ginger and garlic. I have adapted Asha's recipe to make it easier to prepare, and I have also included a recipe for a simple turmeric raita that is the perfect accompaniment to the chana masala.
Spicy Chana Masala with Turmeric Raita Spicy Chana Masala with Turmeric Raita Spicy Chana Masala with Turmeric Raita Spicy Chana Masala with Turmeric Raita
Prep time: 30 | Cook time: 30 | Serves: 4
Ingredients
  • 1 cup dried chickpeas
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ginger-garlic paste
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon turmeric powder
  • 1 teaspoon garam masala
Instructions
  1. Soak the chickpeas overnight in water.
  2. Drain and rinse the chickpeas, then cook them in a pressure cooker until tender.
  3. In a large skillet, heat some oil and sauté the onion until softened.
  4. Add the garlic and ginger-garlic paste and cook for another minute.
  5. Stir in the cumin, coriander, turmeric, and garam masala and cook for 30 seconds.
  6. Add the cooked chickpeas and 1 cup of water to the skillet.
  7. Bring to a simmer and cook for 15 minutes, or until the sauce has thickened.
  8. Serve the chana masala with turmeric raita.
Why It Works
  • Soaking the chickpeas overnight helps to reduce their cooking time.
  • Sautéing the onion until softened helps to develop its sweetness.
  • Adding the garlic and ginger-garlic paste towards the end of cooking prevents them from burning.
  • Using a blend of spices gives the chana masala a complex flavor.
  • Simmering the chana masala for 15 minutes allows the flavors to meld.