Spices blend for Chick Peas Curry.
Recipe: Soak 200g Chick Peas overnight with extra water. Strain. In a large pan heat 50g cooking oil. Fry 120g chopped red onions till golden brown. Add two chopped tomatoes (120g) and stir. Add 20g Chana Masala, 1 tspn. salt, and Chick Peas. Stir for 5 minutes then add 800 ml fresh water. Mix ½ tspn. baking soda. Bring to boil & cover. Simmer for 40 min on low heat. Alternately pressure cook for 20 min. with 400 ml water & ½ tspn. baking soda. Read cooking instructions on Chick Peas packet also.
Ingredients : Coriander, Salt, Dry Mango, Pomegranate seeds, Chilli, Cumin, Musk melon, Black Pepper, Black Salt, Fenugreek leaves, Cloves, Mint, Nutmeg, Dry Ginger, Cinnamon, Bay leaf, Cardamom Ammomum seeds, Caraway, Mace, Cardamom Green
[MDH Spice series]
(13003)MDH Indian Mix spice Chana Masala 500g