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Chef Priya
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Easy recipes, bold spices, and stories from my family kitchen.

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Creamy Yogurt Chickpea Curry

Dahi Chana Masala

(43 reviews)
"

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.

"
Creamy Yogurt Chickpea Curry
Prep time:15 mins
Cook time:35 mins
Total time:50 mins

Protein

14g

Carbs

45g

Fat

12g

Calories

340 kcal

Servings:
4
Gluten FreeVegetarian

Ingredients

canned chickpeas2 15 oz cans
(drained and rinsed)
plain whole milk yogurt1 cup
(whisked to smooth)
yellow onion1 medium
(finely chopped)
tomatoes2 medium
(diced)
garlic4 cloves
(minced)
fresh ginger1 tbsp
(grated)
green chili1
(optional, slit)
oil2 tbsp
(neutral oil)
saltto taste
fresh cilantrofor garnish handful
(chopped)

Spices

cumin seeds1 tsp
ground coriander1.50 tsp
ground cumin1 tsp
ground turmeric0.50 tsp
garam masala1 tsp
red chili powder0.50 tsp
(adjust to taste)

Directions

Prepare the Base

  1. Heat oil in a large pan over medium heat. Add cumin seeds and let them sizzle for a few seconds until aromatic.
  2. Add chopped onions and sauté for 6-8 minutes until they turn golden brown.
  3. Stir in minced garlic, grated ginger, and green chili, sautéing for another minute until fragrant.

Cook the Curry

  1. Add diced tomatoes and cook for 5-7 minutes until they break down into a thick sauce.
  2. Mix in ground coriander, ground cumin, ground turmeric, red chili powder, and salt. Stir to blend the spices with the tomatoes.
  3. Add the chickpeas and mix well to coat them in the spiced tomato mixture.
  4. Reduce the heat to low, and gradually stir in the whisked yogurt. Cook for another 10 minutes, stirring occasionally until the curry thickens.
Chef's tip: To prevent curdling, add the yogurt slowly and ensure the heat is low.

Finish and Serve

  1. Stir in the garam masala and let cook for an additional 2 minutes to meld the flavors.
  2. Garnish with fresh cilantro and serve hot with basmati rice or warm naan.

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Behind the Recipe

Chef Priya in her kitchen

Hi! I'm Priya. I grew up in Delhi in a tiny kitchen filled with noise, spices, and stories. I learned to cook the way most of us do—by watching, tasting, and eventually doing. My mother never measured anything, but somehow every dish was perfect.

After I moved to the U.S., I found myself cooking the same dishes to feel close to home. Friends would ask for recipes, and I realized how unfamiliar Indian cooking still felt to many people here. That's what led me to start sharing—not just the food, but the how and why behind each step.

These recipes are rooted in tradition but shaped by life abroad. I try to keep things practical without losing what makes them special. If you've ever wanted to bring more Indian flavor into your kitchen, I hope this is a good place to start.