Chole With Cumin Rice Raita Recipes

CHOLE WITH CUMIN RICE & RAITA

Chole with cumin rice & raita image

Make a chickpea curry served with raita for a brilliant budget-friendly family meal. As well as being quick and easy, it's healthy too

Provided by chintalpatel

Time 35m

Number Of Ingredients 15

Ingredients

1 tbsp vegetable oil
1 red onion, finely chopped
4 tsp cumin seeds
1 tsp finely grated ginger
4 garlic cloves, finely grated
2 tsp curry powder
2 x 400g cans chickpeas
100g tomato purée
30g fresh coriander, chopped
300g basmati rice
¼ cucumber
200g Greek-style yogurt
½ tsp cumin seeds, toasted and crushed
small handful fresh mint, chopped
handful of pomegranate seeds, to serve (optional)

Steps:

Heat the oil in a large pan and fry the onions over a low heat for 10 mins until starting to brown. Add 3 tsp of the cumin, the ginger, garlic and curry powder. Stir for a minute to keep the spices from burning.
Tip in the chickpeas and the liquid from the can, along with the tomato purée, 20g of the coriander and some seasoning. Simmer over a low heat for about 10 mins. Add a splash of water if it looks too dry.
Meanwhile, rinse and drain the rice, add the remaining 1 tsp cumin seeds, 2 litres of boiling water and seasoning. Cook for about 10 mins, or until the rice is tender. Drain.
For the raita, grate the cucumber and stir it into the yogurt with the cumin, mint and the remaining coriander. Season, scatter over the pomegranate seeds, then serve alongside the chole and rice.

Nutrition Facts : Calories 561 calories, Fat 14 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 82 grams carbohydrates, Sugar 8 grams sugar, Fiber 11 grams fiber, Protein 21 grams protein, Sodium 0.2 milligram of sodium

CHOLE WITH CUMIN RICE & RAITA

Chole with cumin rice & raita image

Make a chickpea curry served with raita for a brilliant budget-friendly family meal. As well as being quick and easy, it's healthy too

Provided by chintalpatel

Categories Dinner, Supper

Time 35m

Number Of Ingredients 15

Ingredients

1 tbsp vegetable oil
1 red onion, finely chopped
4 tsp cumin seeds
1 tsp finely grated ginger
4 garlic cloves, finely grated
2 tsp curry powder
2 x 400g cans chickpeas
100g tomato purée
30g fresh coriander, chopped
300g basmati rice
¼ cucumber
200g Greek-style yogurt
½ tsp cumin seeds, toasted and crushed
small handful fresh mint, chopped
handful of pomegranate seeds, to serve (optional)

Steps:

Heat the oil in a large pan and fry the onions over a low heat for 10 mins until starting to brown. Add 3 tsp of the cumin, the ginger, garlic and curry powder. Stir for a minute to keep the spices from burning.
Tip in the chickpeas and the liquid from the can, along with the tomato purée, 20g of the coriander and some seasoning. Simmer over a low heat for about 10 mins. Add a splash of water if it looks too dry.
Meanwhile, rinse and drain the rice, add the remaining 1 tsp cumin seeds, 2 litres of boiling water and seasoning. Cook for about 10 mins, or until the rice is tender. Drain.
For the raita, grate the cucumber and stir it into the yogurt with the cumin, mint and the remaining coriander. Season, scatter over the pomegranate seeds, then serve alongside the chole and rice.

CHOLE WITH CUMIN RICE & RAITA

Chole with cumin rice & raita image

Make a chickpea curry served with raita for a brilliant budget-friendly family meal. As well as being quick and easy, it's healthy too

Provided by chintalpatel

Categories Dinner, Supper

Time 35m

Number Of Ingredients 15

Ingredients

1 tbsp vegetable oil
1 red onion, finely chopped
4 tsp cumin seeds
1 tsp finely grated ginger
4 garlic cloves, finely grated
2 tsp curry powder
2 x 400g cans chickpeas
100g tomato purée
30g fresh coriander, chopped
300g basmati rice
¼ cucumber
200g Greek-style yogurt
½ tsp cumin seeds, toasted and crushed
small handful fresh mint, chopped
handful of pomegranate seeds, to serve (optional)

Steps:

Heat the oil in a large pan and fry the onions over a low heat for 10 mins until starting to brown. Add 3 tsp of the cumin, the ginger, garlic and curry powder. Stir for a minute to keep the spices from burning.
Tip in the chickpeas and the liquid from the can, along with the tomato purée, 20g of the coriander and some seasoning. Simmer over a low heat for about 10 mins. Add a splash of water if it looks too dry.
Meanwhile, rinse and drain the rice, add the remaining 1 tsp cumin seeds, 2 litres of boiling water and seasoning. Cook for about 10 mins, or until the rice is tender. Drain.
For the raita, grate the cucumber and stir it into the yogurt with the cumin, mint and the remaining coriander. Season, scatter over the pomegranate seeds, then serve alongside the chole and rice.

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