By Tails
Chop the onion, tomato, garlic cloves, and ginger finely. Set aside.
In a pan, heat 1 tablespoon of vegetable oil over medium heat. Add the chopped onion and sauté until it turns translucent, about 5 minutes.
Add the minced garlic and ginger to the pan, and cook for another 2 minutes until fragrant.
Stir in the chopped tomato and cook until it softens, about 4 minutes. Season with salt to taste.
Add the garam masala, turmeric, cumin, and coriander to the pan, stirring constantly for 1 minute to toast the spices.
Add the cooked chickpeas to the pan and mix well, allowing them to be fully coated with the spices and tomato mixture.
Reduce the heat to low, cover the pan, and let it simmer for 10 minutes to allow the flavors to meld together, stirring occasionally.
While the chana masala is simmering, prepare the cucumber raita. In a bowl, combine the grated cucumber and low-fat yogurt. Mix well, and season with salt and black pepper to taste.
Fluff the cooked brown basmati rice with a fork.
Serve the chana masala over a bed of brown basmati rice with a side of cucumber raita. Enjoy!
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This Indian Cuisine Vegetarian Healthy recipe is ready in 45 minutes and features cooked chickpeas, cooked brown basmati rice, small onion and other delicious ingredients. Contains 450 calories total.
Chop the onion, tomato, garlic cloves, and ginger finely. Set aside.
In a pan, heat 1 tablespoon of vegetable oil over medium heat. Add the chopped onion and sauté until it turns translucent, about 5 minutes.
Add the minced garlic and ginger to the pan, and cook for another 2 minutes until fragrant.
Stir in the chopped tomato and cook until it softens, about 4 minutes. Season with salt to taste.
Add the garam masala, turmeric, cumin, and coriander to the pan, stirring constantly for 1 minute to toast the spices.
Add the cooked chickpeas to the pan and mix well, allowing them to be fully coated with the spices and tomato mixture.
Reduce the heat to low, cover the pan, and let it simmer for 10 minutes to allow the flavors to meld together, stirring occasionally.
While the chana masala is simmering, prepare the cucumber raita. In a bowl, combine the grated cucumber and low-fat yogurt. Mix well, and season with salt and black pepper to taste.
Fluff the cooked brown basmati rice with a fork.
Serve the chana masala over a bed of brown basmati rice with a side of cucumber raita. Enjoy!
Calories per Serving: 450
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