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Chana masala with pomegranate raita served in a bowl

Chana masala with pomegranate raita

A star rating of 4.4 out of 5.8 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

Warm up on chilly evenings (and pack in three of your 5-a-day) with this fragrant chana masala curry that’s healthy and low in fat. Serve with pomegranate raita

  • Freezable (Chana masala only)
  • Healthy
  • Vegetarian
Nutrition: Per serving
low infat13g


  • 1 tbsp rapeseed oil
  • 2 onions , halved and thinly sliced
  • 1 tbsp chopped ginger
  • 2 large garlic cloves , finely grated or crushed
  • 1 green chilli , halved, deseeded and thinly sliced
  • ½ tsp cumin seeds
  • ½ tsp mustard seeds
  • ½ tsp garam masala
  • ½ tsp turmeric
  • 1 tsp ground coriander
  • 400g can chickpeas , undrained
  • 4 small tomatoes (about 160g), cut into wedges
  • 2 tsp vegetable bouillon powder
  • cooked wholegrain rice , to serve (optional)

For the pomegranate raita

  • 150ml plain bio yogurt
  • 25g pomegranate seeds
  • 2 tbsp finely chopped coriander , plus extra leaves to serve


  • STEP 1

    Heat the oil in a large non-stick pan, then cook the onions, ginger, garlic and chilli for 15-20 mins.

  • STEP 2

    Add the spices, chickpeas, the liquid from the can, ¾ can cold water, the tomatoes and bouillon. Cover and simmer for 10 mins.

  • STEP 3

    Meanwhile, mix the ingredients for the raita in a small bowl, reserving a few coriander leaves. Roughly mash some of the curry to thicken it. Spoon into bowls with rice, if you like. Scatter over the reserved coriander and serve with the raita on the side.

Goes well with

Recipe from Good Food magazine, March 2020


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A star rating of 4.4 out of 5.8 ratings

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