Side shot of chana masala in a bowl next to a bowl of dip, rice and pita on a brass serving tray.

Chana Masala with Butternut Squash & Greek Yogurt Raita

Author Icon Jasmine Baker Jan 04 2021
Serving Time Icon 1 Hr 5 min
Serves Number Icon Serves 4-6

January is the perfect month for warm, hearty stews. Developed as a companion recipe for the 2021 Milk Calendar, this dish is a different take on the classic winter stew.

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.

Prep 20 min

Cook 45 min

Greek Yogurt Raita Ingredients

Chana Masala Ingredients


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.


- 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.

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Written by

Jasmine Baker

Event Producer + Recipe Developer

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