For the POM raita: In a small bowl, mix together the yogurt, POM Wonderful 100% Pomegranate Juice, lime juice, garlic, cumin, salt, cucumber, and cilantro. Chill until ready to serve.
For the chana masala: Heat a large Dutch oven with avocado oil over medium-high heat. Add the onion and cook until softened, about 4–5 minutes. Add the garlic, ginger, garam masala, cumin seeds, coriander, turmeric, cayenne, and salt, and allow to toast for about 1 minute.
Add the tomato paste and continue to cook until the paste is a deep golden red and caramelized, about 2–3 minutes. Add the chickpeas and stir to coat in the mixture. Add the POM Wonderful 100% Pomegranate Juice and scrape the bottom of the pan. Bring to a simmer and allow to reduce slightly, about 2–3 minutes.
Add the diced tomatoes and water, and bring back to a simmer. Cook until thickened, about 15 to 20 minutes.
Serve over basmati rice and garnish with cilantro, POM Wonderful 100% Pomegranate Arils, and the POM raita.
Ingredients
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
