Chana Masala with Naan and Cucumber Raita

Steps

Every amount is written into the step where you use it.

!Steps marked like this need your attention — stay close so nothing burns.

Chana Masala

1. Finely dice the 2 yellow onions, mince the 6 garlic cloves, grate 2 tablespoons fresh ginger, and finely chop the 2 serrano chiles (remove seeds for less heat). 10 min
2. Measure out 2 teaspoons ground cumin, 2 teaspoons ground coriander, 1½ teaspoons garam masala, ½ teaspoon turmeric, 1 teaspoon chili powder, and 1 teaspoon amchur into a small bowl and set aside. 2 min
3. Drain and rinse the three 20 oz cans of chickpeas and set aside. 2 min
4. Timing-sensitive step. Heat 3 tablespoons neutral oil in a large, deep skillet or Dutch oven over medium-high heat until shimmering, then add the onions and cook, stirring frequently, for 8 minutes until deep golden. 9 min
5. Timing-sensitive step. Add the garlic, ginger, and serranos and cook, stirring constantly, for 2 minutes until fragrant. 2 min
6. Timing-sensitive step. Add the spice blend and 1½ teaspoons kosher salt to the pan and stir for 1 minute to toast the spices directly into the oil.
7. Pour in the 28 oz crushed tomatoes and ½ cup water, stir well, and simmer over medium heat for 8 minutes until the sauce thickens and the oil begins to separate at the edges. 8 min
8. Add the drained chickpeas, stir to coat in the sauce, and simmer over medium-low heat for 10 minutes, stirring occasionally, until the chickpeas are heated through and the curry is thick. 10 min
9. Remove from heat, squeeze in the juice of 1 lemon, stir, and taste for salt; ladle into bowls and scatter ¼ cup roughly chopped fresh cilantro over the top. 2 min

Store Naanbase

1. Timing-sensitive step. Heat a dry skillet or cast-iron pan over medium-high heat until very hot, then warm each of the 8 naan pieces for 30–60 seconds per side until lightly charred and pliable (or hold them directly over a gas flame for the same time). 6 min
2. Brush each warm naan with a little of the 2 tablespoons unsalted butter (optional) and stack under a clean kitchen towel to keep warm until serving. 2 min

Cucumber Raitasauce

1. Halve the English cucumber lengthwise, scrape out the seeds with a spoon, and finely dice the flesh; finely chop 2 tablespoons fresh mint leaves and 2 tablespoons fresh cilantro. 6 min
2. In a medium bowl, whisk together 2 cups plain whole-milk yogurt, 1 tablespoon lemon juice, ¼ teaspoon ground cumin, and ½ teaspoon kosher salt until smooth. 2 min
3. Fold in the diced cucumber, mint, and cilantro, then cover and refrigerate until ready to serve. 2 min