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Chana Masala - Shan

(Ref: MCM064)

Price: £1.25

Quantity:

Product
Recipe
Ingredients
Nutrition
Other

Net: 100g

N.B. New packaging may be different to image shown and recipe may have changed.

Chana Masala - spice mix for Punjabi style mild chickpeas curry.

Recipe Suggestion for Chana Masala:

Ingredients Required:
250g Chickpeas (Chanay/Chholay) cleaned and soaked for 2-3 hours
1 small finely diced onion
175g Ghee
3 level tablespoons of Shan Chana Masala mix

Instructions:

• Drain the water from the soaked chickpeas/chana and add 5 glasses of water, boil for 2-3 hours on low heat.

• Then add Shan Chana Masala mix on low heat for about 45 minutes or until the chanas turn to a darker shade.

• Heat ghee and fry the onions for about 5 minutes. Then add the boiled chana cholay.

• Stir fry for 5-10 minutes or until the gravy thickens and ghee separates from the chanas.

• Garnish with chopped green chillies and lemon juice. Serve with puris, parathas and naans.

For Sadday Chana Cholay Chaat - do not use ghee and onion, follow the above recipe until step 2 and serve neat.

Ingredients: Salt, Cumin, Black Pepper, Red Chilli, Clove, Brown Cardamom, Cinnamon, Green Cardamom, Garlic, Ginger, Citric Acid, Maltodextrin, Hydrolyzed Soy Protein, Cane Sugar, Canola Oil, Sodium Bicarbonate, Silicon Dioxide (anti-caking agent).

If there are any allergens in the ingredients they are marked as bold.

•  May contain: traces of Sulphite, Sesame, Mustard, Gluten and Tree Nuts

•  Halal

•  Suitable for Vegetarians

•  No artificial colours

•  No artificial preservatives

	Per 100g (/per 100ml)
Energy	1256kJ / 300kcal
Fat	10g
of which:
• Saturates	0g
Carbohydrates	30g
of which:
• Sugars	0g
Fibre	10g
Protein	10g
Salt	30.2g

Produce of Pakistan

•  Manufacturer (or, UK Distributor / Reseller) :

    Shan Foods (PVT) Ltd
    29 Sector 23
    Korangi Industrial Area
    Karachi
    Pakistan
    74900

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Testimonial:

"Dear Spices of India, I would like to say I haven't tried my spices yet - but so far Pleased with the delivery service I received to-day. Thank you Spices of India."

- Clive Blackshaw

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