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查娜·马萨拉



產品特點

鷹嘴豆是北印度鄉村烹飪的代名詞。雖然這道泥土氣息濃厚的菜餚起源於旁遮普，但它在全國各地都很受歡迎。使用鷹嘴豆混合配料，在家裏幾分鐘內就能重現這道流行菜的原始風味。

所需材料

1杯/150克鷹嘴豆浸泡一晚後高壓煮熟

2箇中型/150克西紅柿切成細末

整包鷹嘴豆泥（50克）。

4湯匙油/酥油

2 1/2杯/500毫升水。

烹飪法

用1/2杯/100毫升的水將鷹嘴豆瑪莎拉調成糊狀

在鍋中加熱油，加入西紅柿，炒4-5分鐘，直到油滲出。

加入上述糊狀物並煮一分鐘

加入煮熟的chana，炒一分鐘

加入水，攪拌均勻，用中火煮至肉汁的厚度，直到完成。

用姜和香菜點綴，然後趁熱上桌。

成 分

洋蔥、腰果、食用鹽、辣椒、糖、香菜、姜、牛奶固體、大蒜、阿納丹納、薄荷、決明子樹皮、小茴香、月桂葉、黑胡椒、葫蘆巴、玉米澱粉、羅漢果粉、阿姜、Amchoor、丁香、黑卡多姆、綠卡多姆、薑黃。

認證

FSSAI

容量    50g

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DESCRIPTION

Chana or Chickpeas are synonymous with North Indian country cooking. Although this earthy, robust and flavored dish originated in Punjab, it is popular across the country. Use 'Suhana Chhole/Chana Gravy Mix' to recreate the original flavors of this popular dish in minutes at home.

INGREDIENTS REQUIRED

1 cup/150g Kabuli chana soaked overnight and pressure cooked

2 medium/150g tomatoes finely chopped

Entire packet of Suhana Chhole/Chana Gravy Mix (50g

4 tbsp oil/ghee

2 1/2 cups/500ml water

RECIPE

Make a paste of Suhana Chhole/Chana Gravy Mix with 1/2 cup/100ml water

Heat oil in a pan, add tomatoes and saute for 4-5 minutes till oil oozes out

Add the above paste and cook for a minute

Add cooked chana and saute for a minute

Add water, mix well and cook till gravy thickness on medium flame till done

Garnish with ginger, and coriander and serve hot

INGREDIENTS

Onion, cashew nuts, edible common salt, chilli, sugar, coriander, ginger, milk solids, garlic, anardana, mint, Cassia Bark (Taj), cumin, bay leaf, Black Pepper, Fenugreek, Corn Startch, Tamrind Powder, Ajwain, Amchoor, Clove, Black Caardamom, Green Cardamom, Turmeric.

CERTIFICATE

FSSAI

SIZE     50g