Chana Masala with Cucumber Mint Raita
One of the most satisfying pantry meals that exists. Chickpeas absorb spice, hold their texture under a long simmer, and turn a pot of tomatoes and aromatics into something comforting in minutes. The spice base blooms in oil before anything else goes in, and that single step is what separates a flat chana masala from one that tastes like it has been going all day.
Servings: Four
INGREDIENTS
2 tablespoons olive oil
1/2 yellow onion, finely diced
3 cloves garlic, minced
1-inch knob fresh ginger, grated
2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 teaspoon turmeric
1 14.5-ounce can diced tomatoes, blended until smooth
2 14.5-ounce cans chickpeas, drained and rinsed
1 teaspoon garam masala
Squeeze of lemon juice
Cucumber Mint Raita
1/2 English cucumber, grated, excess water firmly squeezed out
1/2 cup plain whole milk Greek yogurt
1 tablespoon fresh cilantro, finely chopped
1 tablespoon fresh mint, finely chopped
1/4 teaspoon kosher salt
Cauliflower rice or steamed basmati rice
PREPARATION
Build base: Heat olive oil in a large heavy-bottomed pot over medium. Add onion and cook, stirring occasionally, until soft and translucent, 6 to 8 minutes. Add a pinch of salt.
Add aromatics and spices: Add garlic and ginger and cook 1 minute more until fragrant. Add coriander, cumin, and turmeric directly to the pot. Stir constantly for 1 minute until the spices darken slightly and become very fragrant.
Simmer: Add blended tomatoes and stir well to combine. Add a generous pinch of salt. Cook 5 to 7 minutes until the sauce darkens and thickens. Add chickpeas, stir to coat, and bring to a boil. Reduce heat, cover, and simmer 10 minutes, stirring halfway through.
Finish: Remove from heat. Stir in garam masala and a squeeze of lemon juice. Taste and adjust salt.
Make raita: Grate the cucumber and squeeze firmly to remove all excess water. In a bowl, combine with yogurt, chopped cilantro, chopped mint, and salt. Mix well. Taste and adjust seasoning. Refrigerate until ready to serve.
Plate: Spoon chana masala over cauliflower rice or basmati. Add a generous spoonful of raita alongside.
Notes:
Garam masala goes in at the end off the heat. Adding it earlier dulls its complexity.
Chana masala improves overnight. Make it a day ahead and reheat gently with a splash of water.
