By Tails
Prepare the ingredients: Finely chop the onion, tomato, and grate the ginger. Mince the garlic cloves. Peel and grate half of the cucumber for the raita.
In a pan, heat 1 tablespoon of vegetable oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the minced garlic and grated ginger to the pan. Stir and cook for 1-2 minutes until fragrant.
Add the chopped tomato into the pan and cook until soft, about 3-4 minutes.
Add 1 teaspoon of cumin, 1 teaspoon of coriander, 0.5 teaspoon of turmeric, and 1 teaspoon of garam masala. Stir well to combine the spices with the onion and tomato mixture.
Mix in the 1.5 cups of cooked chickpeas. Add 0.25 cup of water to the pan. Season with salt and pepper to taste. Stir and simmer for about 10-15 minutes, allowing the flavors to meld.
While the chana masala is cooking, prepare the cucumber raita: in a bowl, combine 0.5 cup of low-fat yogurt, the grated cucumber, a pinch of salt, and pepper to taste. Mix well and refrigerate until serving.
Serve the chana masala hot with 1 cup of cooked brown basmati rice on the side, and the cucumber raita.
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This Indian Vegetarian Main Course recipe is ready in 45 minutes and features cooked chickpeas, cooked brown basmati rice, small onion and other delicious ingredients. Contains 400 calories total.
Prepare the ingredients: Finely chop the onion, tomato, and grate the ginger. Mince the garlic cloves. Peel and grate half of the cucumber for the raita.
In a pan, heat 1 tablespoon of vegetable oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the minced garlic and grated ginger to the pan. Stir and cook for 1-2 minutes until fragrant.
Add the chopped tomato into the pan and cook until soft, about 3-4 minutes.
Add 1 teaspoon of cumin, 1 teaspoon of coriander, 0.5 teaspoon of turmeric, and 1 teaspoon of garam masala. Stir well to combine the spices with the onion and tomato mixture.
Mix in the 1.5 cups of cooked chickpeas. Add 0.25 cup of water to the pan. Season with salt and pepper to taste. Stir and simmer for about 10-15 minutes, allowing the flavors to meld.
While the chana masala is cooking, prepare the cucumber raita: in a bowl, combine 0.5 cup of low-fat yogurt, the grated cucumber, a pinch of salt, and pepper to taste. Mix well and refrigerate until serving.
Serve the chana masala hot with 1 cup of cooked brown basmati rice on the side, and the cucumber raita.
Calories per Serving: 400
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