Very different to the usual Punjabi chole that I make all the time, in this recipe the chickpeas are cooked with yogurt and spices making the dish refreshingly light. This popular chana madra is from the Himachal region of India, where it is made for all sorts of occasions, festivals and weddings. Serve with some piping hot rice, if liked.

METHOD
In a bowl, mix the yogurt and spices. Set aside. For the curry, heat the ghee in a large pan, add the cumin seeds and asafoetida, and let sizzle for a few seconds. Next, add all the spices and the chillies and mix well. Remove from the heat, add the spiced yogurt and stir continuously for a few seconds, then return to a low heat and cook for 2 minutes. Add the chickpeas and cook for a final 10 minutes, then serve. 

SERVES 4 

FOR THE YOGURT
300ml (10fl oz) natural yogurt
1 teaspoon chilli powder
1 teaspoon ground turmeric
1 teaspoon salt
1 teaspoon ground coriander 

FOR THE CURRY
4 tablespoons ghee
1 teaspoon cumin seeds
¼ teaspoon asafoetida
2 bay leaves
4 cloves
4 black peppercorns
1 black cardamom pod
1 blade of mace
2 dried red chillies
2 green chillies, chopped
2 × 400g (14oz) tins of chickpeas, drained 

Easy Indian Vegetarian: Chetna Makan’s Lapsi

> More from Easy Indian Vegetarian: Try this recipe for Lapsi, a traditional Gujarati sweet dish which is made to mark festivities or special occasions.

Chetna Makan’s latest cookbook features more than 80 vegetarian recipes inspired by her travels throughout India and the home cooks she visited.

“Whether you try one or ten recipes from the book, I hope it will bring happiness to you and your families, and I hope I have done justice to all the recipes that were kindly handed to me with so much love and pride.”

Easy Indian Vegetarian: Delicious recipes for every day by Chetna Makan is published by Hamlyn, an imprint of Octopus, at £26 – out now. Photography by Nassima Rothacker. Recipes featured with permission of the publisher.