How To Make Chana Masala with Pomegranate Raita
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Serves:
Ingredients
- 2 cups cooked chickpeas
- 2 tablespoons oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1-inch ginger, grated
- 2 tomatoes, pureed
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- Salt to taste
- 1/2 cup water
- 1 tablespoon chopped cilantro (for garnish)
- For the pomegranate raita:
- 1 cup plain yogurt
- 1/2 cup pomegranate seeds
- Salt to taste
Instructions
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Heat oil in a pan and add chopped onions. Sauté until golden brown.
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Add minced garlic and grated ginger. Cook for a minute until fragrant.
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Pour in the tomato puree and cook for 2-3 minutes.
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Add cumin powder, coriander powder, turmeric powder, red chili powder, and salt. Mix well.
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Add cooked chickpeas and water. Mix everything together and let it simmer for 10-15 minutes.
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In the meantime, prepare the pomegranate raita. In a bowl, whisk together yogurt and salt. Stir in the pomegranate seeds.
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Serve the chana masala hot, garnished with chopped cilantro, along with the pomegranate raita.
Nutrition
- Calories : 265kcal
- Total Fat : 9g
- Saturated Fat : 1g
- Cholesterol : 2mg
- Sodium : 250mg
- Total Carbohydrates : 38g
- Dietary Fiber : 9g
- Sugar : 5g
- Protein : 12g
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