Chana Masala Serving:
For 4 People
- Chick Peas (Chana) - 200g
- Cooking oil - 50ml
- Onion chopped - 150g
- Tomatoes chopped - 200g
- Spicefield Chana Masala - 25g
- Spicefield Kashmiri Mirch Powder - 2 tsp
- Ginger garlic paste - 50g
- Baking soda - 1/4 tsp
- Salt - to taste
- Lemon wedge & ginger julienne - for garnish
Instructions SUGGESTED RECIPE FOR SPICEFIELD CHANA MASALA
- Pressure cook chick peas (Pre soaked over night) with salt, baking soda & 2 liters of water.
- Keep boiled chick peas aside without draining water.
- Heat Oil in a kadai, add chopped onions and stir fry till golden brown.
- Add ginger garlic paste and saute.
- Add tomatoes and cook further till tomatoes become soft.
- Add boiled chick peas with water.
- Add Spicefield Chana masala and Kashmiri mirch, mix well and bring it to boil.
- Simmer till consistency is thick, check for salt and Granish with ginger julienne & Lemon wedges.
Spicefield spices are great in aroma, taste and quality. There is no match for their whole spices.
- Chef Madan Arya +
There is only one word for Food Service India spices - AWESOME! We use all their entire range of spices and the packaging and price is just fantabulous. Looking forward to more products!
- Chef Bharat Burman +