Chana Masala is a popular dish originating from South Asia that combines a beautiful blend of spices with the simplicity of chickpeas. While there are many regional adaptations throughout the world, the classic version from Pakistan and a Moroccan chickpea butternut tagine are the two influences for this dish created by Jasmine Baker.
Raita is a traditional South Asian condiment that helps to balance the spice found in many dishes. This Greek Yogurt Raita is a great make ahead side, as the flavours deepen as it rests. If you have any left over, you can enjoy with grilled meat as a condiment or with flatbreads as a snack.
Greek Yogurt Raita:
Step 1
Squeeze the grated cucumber in a cheesecloth or strain in a mesh strainer to remove excess liquid.
Step 2
In a small mixing bowl, combine the grated cucumber, with the rest of the ingredients and stir until well combined.
Step 3
Season to taste and let rest in the fridge until ready to serve.
Chana Masala:
Step 1
Process onion, garlic, ginger and chili in a small food processor until finely chopped.
Step 2
Heat butter in a large pot over medium heat, then add onion mixture and sauté until fragrant, roughly 4 minutes. Add spices and stir for 2 minutes, until fragrant.
Step 3
Add fresh tomatoes and butternut squash and cook until they start to soften, roughly 4 minutes.
Step 4
Add chickpeas and crushed tomatoes, and simmer for 20 minutes for flavours to develop.
Step 5
Add baby spinach and stir until wilted.
Step 6
Season to taste, stir in yogurt, stir until combined. Let simmer for 1 minute.
Step 7
Divide into bowls and serve with Greek Yogurt Riata either directly on top or on the side.
Optional:
- Serve over top quinoa or rice.
- Drizzle with pomegranate molasses.
- Sprinkle with fresh cilantro.
- Serve with flatbread or naan.
TIP: This is a great make ahead meal, as the flavours will deepen when its rested and reheated gently. I also love this for meal prep. You can double the Chana Masala recipe, portion and freeze to enjoy later.