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Chana masala with cucumber salad and naan RECIPE

Ready in just 35 minutes, this chana masala with cucumber salad and naan is perfect for a tasty weekday dinner. It’s full of Ocado Own Range ingredients so it’s great value too.

Serves 4 Total Time 35 mins


Get the ingredients here

For the chana masala: 

  • 2 onions, roughly chopped
  • 4 garlic cloves, roughly chopped
  • 3cm piece of ginger, roughly chopped
  • 2 green chillies, roughly chopped
  • 2 tbsp olive oil
  • 1⁄2 tsp ground cumin 
  • 1⁄2 tsp ground coriander
  • 1⁄2 tsp hot chilli powder
  • 1 tsp turmeric
  • 2 x 400g tins organic chickpeas, drained and rinsed
  • 450g tomatoes on the vine, chopped
  • juice of 1 lemon
  • 20g coriander, roughly chopped

For the cucumber salad:  

  • 1 tbsp mint leaves, chopped
  • 1⁄2 cucumber, diced
  • 1 red onion, diced
  • juice of 1⁄2 lemon
  • 1⁄4 tsp sea salt flakes 

To serve:

  •  plain naan 


  1. Blitz the onions, garlic, ginger  and chillies in a food processor or with a stick blender.   
  2. Heat the oil in a large saucepan. When hot, add the onion mixture and cook for 10 mins, stirring often to prevent it from catching.   
  3. Add the spices and cook for 1 min, then add the chickpeas, tomatoes and 50ml water. Cook for 20 mins until the tomatoes have broken down and made a thick sauce. Stir occasionally.   
  4. While the chana masala is cooking, mix together all the ingredients for the cucumber salad then put to one side. Preheat the oven to 200°C/180°C fan/Gas Mark 6, and when the chana masala has almost finished cooking, place the naan in the oven for 3-4 mins to heat through.  
  5. Add the lemon juice and chopped coriander to the chana masala, season with salt and pepper to taste, then serve alongside the fresh cucumber salad and hot naan.  

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