Indian
Indian - Regional Mains
Pomegranate Raita
Chef's Menu Description
An authentic Indian specialty cooked with freshly ground roasted spices, caramelised onions, and aromatic herbs in the traditional style.
Ingredients
- • 300g dried chickpeas, soaked overnight
- • 2 tsp anardana (dried pomegranate seed powder)
- • 3 tbsp ghee
- • 1 tsp cumin seeds
- • 2 bay leaves
- • 2 onions, finely chopped
- • 1 tbsp ginger-garlic paste
- • 2 tomatoes, pureed
- • 2 tsp chole masala
Preparation Steps
1
Phase 1
Pressure-cook the chickpeas with salt and fresh water for 6-8 whistles until soft.
2
Phase 2
Heat the ghee, add the cumin seeds and bay leaves, and fry the onions until golden.
3
Phase 3
Add the ginger-garlic paste, then the tomatoes; cook until the ghee separates.
4
Phase 4
Add the chole masala, anardana, and chickpeas with their cooking water; simmer 20 minutes, mashing a few chickpeas to thicken.
5
Phase 5
Serve with bhature, kulcha, or steamed rice.