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POM Chana Masala

POM Chana Masala

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  1. For the POM Raita: In a small bowl, mix together the yogurt, POM Juice, lime juice, garlic, cumin, salt, cucumber, and cilantro. Chill until ready to serve.
  2. For the Chana Masala: Heat a large Dutch oven with avocado oil over medium-high heat. Add the onion and cook until softened, about 4 to 5 minutes. Add the garlic, ginger, garam masala, cumin seeds, coriander, turmeric, cayenne, and salt, and allow to toast for about 1 minute.
  3. Add the tomato paste and continue to cook until the paste is a deep golden red and caramelized, about 2 to 3 minutes. Add the chickpeas and stir to coat in the mixture. Add the POM Juice and scrape the bottom of the pan. Bring to a simmer and allow to reduce slightly, about 2 to 3 minutes.
  4. Add the diced tomatoes and water, and bring back to a simmer. Cook until thickened, about 15 to 20 minutes.
  5. Serve over basmati rice and garnish with cilantro, POM Arils, and the POM Raita.


POM Raita:

  • 1 cup whole-milk plain Greek yogurt
  • ¼ cup POM Wonderful 100% Pomegranate Juice
  • 1 tablespoon lime juice
  • 1 garlic clove, minced
  • ½ teaspoon ground cumin
  • ½ teaspoon kosher salt
  • ¼ cup English cucumber, grated and squeezed of excess water
  • 2 tablespoons cilantro, chopped

Chana Masala:

  • 2 tablespoons avocado oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 2" piece ginger
  • 2 teaspoons garam masala
  • 1 teaspoon cumin seeds
  • ½ teaspoon ground coriander
  • ½ teaspoon ground turmeric  
  • Pinch of cayenne
  • 1 teaspoon kosher salt
  • 2 tablespoons tomato paste
  • 2 14.5-oz. cans chickpeas, drained
  • ¾ cup POM Wonderful 100% Pomegranate Juice
  • 1 14-oz. candiced tomatoes
  • 1 cup water
  • 3 cups cooked basmati rice
  • ¼ cup POM Pomegranate Fresh Arils for garnish
  • Cilantro, chopped for garnish

In This Recipe

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POM Wonderful Pomegranate Juice

POM Juice

POM Wonderful Arils
POM Arils
POM Wonderful Pomegranate Juice

Fresh Fruit