DESCRIPTION

Traditional Indian peas, perfect to cook with Indian style of curry & masalas. 

Suitable for vegetarian.

Recipe for Chana Masala

Ingredients: 200g chick peas, 1 chopped medium sized onion, 1 chopped large tomato, 1 finely chopped green chilli, 2 tbsp ginger & garlic paste, 3 bay leaves, 1 tsp chilli powder, 1 tsp turmeric powder, 1 tsp coriander powder, 1 tsp masala powder, 3 tbsp vegetable oil, salt to taste, chopped coriander leaves.

Method: Soak chick peas in water overnight. Drain the soaked chickpeas and wash. Place in a pressure cooker and add 350ml water. Close the cooker and place on high heat until the 1st whistle sounds. Reduce the heat and continue to cook for 10mins or until chick peas become soft. In a grinder/blender grind the onion, tomato, chili and ginger garlic paste to make a paste. In a frying pan add the vegelable oil and fry the bay leaves for 30secs. Add the paste and fry on medium heat until golden brown. Add and mix in the salt, chilli, turmeric, coriander and masala powders.

Fry for 3mins. Add enough water to make the mixture into thick gravy and bring to a boil. Add the cooked chick peas and the water in which they were cooked into the gravy and cook for a further 6mins. Garmish with coriander leaves and serve with naan or chapatti.

INGREDIENT

Chick Peas 

COUNTRY OF ORIGIN

Packed in U.K.

NET WEIGHT

500g