Makes: 250g white chana/chickpeas
250g white chana
3 tomatoes (200g)
1. Soak 250g white chana (chickpeas) in hot water for minimum 45 minutes or overnight.
2. Heat 3 tbsp oil and add 3 crushed tomatoes (200g) and 30g Nimkish Punjabi Chana Masala to a pressure cooker and sauté for 2-3 minutes. Add pre soaked white chana and 3 cups of water to the pressure cooker. Close the lid and cook on high flame until first whistle.
3. After that turn to low flame and cook for 1 hour. Switch off the heat and let the pressure release, open the lid and lightly mash the chana for thick consistency.
4. Cook on medium flame for another 2-3 minutes till curry is thick. Punjabi chana is ready.
Garnish with fresh coriander, onion rings, sliced ginger and onion wedges.
Ingredients - Salt, Spices & Condiments, Dehydrated Vegetables (Onion, Garlic), Tea Leaves, Citric Acid, Silicon Dioxide
Size: 30g / ½ kg / 1 kg