Mix for Punjabi Style Mild Chickpeas Curry.
Ingredients:
Salt, Sodium Bicarbonate (E500), Cumin, Black Pepper, Sodium Acid Pyrophosphate (E450 a), Red Chilli, Clove, Brown Cardamom, Cinnamon, Green Cardamom, Garlic, Ginger, Citric Acid, Maltodextrin, Hydrolyzed Soy Protein, Cane Sugar, Canola Oil, Silicon Dioxide (Anticaking Agent).
*No Preservative, No Artificial Food Colour.
| Nutritional Information | ||
| Servings per Package: 12 | ||
| Serving per Size: 8g | ||
| Qty per serving | Qty per 100g | |
| Energy | 138kJ (33kcal) | 1735kJ (413kcal) |
| Protein | 1g | 12g |
| Fat, total | 1g | 12g |
| -Saturated | 0g | 0g |
| Carbohydrates | 5g | 62.5g |
| -Sugars | 1g | 3g |
| Fiber | 1g | 12g |
| Sodium | 1210 mg | 15125 mg |
Preparation Method:
| Chickpeas/Chana/Chholay | 1 cup helpful/250g, cleaned washed & soaked for 2-3 hours |
| Onion | 1 small, finely diced/100g |
| Ghee/Butter/Oil | 1 cup/175g |
| Shan Chana Masala Mix | 3 leveled tablespoons/25g |
Cooking Instructions:
1. Drain the water from soaked chickpeas/chana and add 5 glasses of water, boil for 2-3 hours on low heat.
2. Then add Shan Chana Masala Mix on low heat for about 45 minutes or until the chana turn to a darker shade. Heat ghee/butter/oil and fry the onions for about 5 minutes.
3. Then add the boiled chana chholay. Stir fry for 5-10 minutes or until the gravy thickens and ghee/butter/oil separates from the chanas.
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