Creamy Yogurt Chickpea Curry
Dahi Chana Masala
This dish is a hug in a bowl—rich, tangy, and deeply satisfying. My grandmother often added a hint of smoked paprika for extra warmth, a secret I now cherish.

Protein
14g
Carbs
45g
Fat
12g
Calories
340 kcal
Ingredients
Directions
Prepare the Base
- Heat oil in a large pan over medium heat. Add cumin seeds and let them sizzle for a few seconds until aromatic.
- Add chopped onions and sauté for 6-8 minutes until they turn golden brown.
- Stir in minced garlic, grated ginger, and green chili, sautéing for another minute until fragrant.
Cook the Curry
- Add diced tomatoes and cook for 5-7 minutes until they break down into a thick sauce.
- Mix in ground coriander, ground cumin, ground turmeric, red chili powder, and salt. Stir to blend the spices with the tomatoes.
- Add the chickpeas and mix well to coat them in the spiced tomato mixture.
- Reduce the heat to low, and gradually stir in the whisked yogurt. Cook for another 10 minutes, stirring occasionally until the curry thickens.
Finish and Serve
- Stir in the garam masala and let cook for an additional 2 minutes to meld the flavors.
- Garnish with fresh cilantro and serve hot with basmati rice or warm naan.
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