Amritsari Channa Masala Kit

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1 Spice Genie Amritsari Channa Kit

1.50 tbsp Ghee

190g chopped tinned tomatoes

1 tbsp chopped Coriander Leaves for garnish

             *Optional

1 tbsp *Mustard Oil

1 medium *Onion Sliced for garnish

1 *green chillies, slit lengthways

1 inch *Ginger julienned, for garnish

The shopping list provided is for reference only, all ingredients can be substituted with meat or plant based products to accommodate diverse dietary preferences and needs.

Chickpeas, Onion, Salt, Pomegranate seeds, Garlic, Tea Leaves, Black Cardamom, Ginger, Red Chillies, Cumin, Garam Masala, Coriander, Turmeric, Bay Leaves, Caraway , Cinnamon, Black Pepper, Cloves.

ALLERGEN INFORMATION: For allergens, including cereals containing gluten, see ingredients in BOLD Allergens given are indicative only.

This product is manufactured in a facility that processes other products which may contain soy, dairy, wheat, tree nuts, peanuts, and eggs and may contain traces of all of the above.

In a bowl, thoroughly rinse pack 1. Soak it in hot water for 1 hour. Pressure cook the soaked Chickpeas in 2-3 cups of water with pack 2 (spice teabag) for 10-12 whistles, or until they are soft and cooked. Discard the teabag. Strain the chickpeas and keep the stock for later use.

Soak pack 3 in 60 ml hot water for 5 minutes and keep aside. In a kadhai/ wok, heat ghee and *mustard oil on medium high flame. Add pack 4, allow to splutter, add pack 3 contents and cook till it lightly browns. Add tomatoes and cook till they turn soft and mushy. Add pack 5, saute for 2-3 minutes. Add *green chillies and saute for a minute. Now add the cooked chickpeas and cook along with the masala for 5-6 minutes. Use the reserved stock to adjust consistency and stir. Add in more water if required. Cook on medium high flame until the gravy thickens. 

Once cooked turn off the flame. Garnish with ginger julienne, coriander leaves and serve hot along with Naan or rice and sliced onions.

Try soaking the chickpeas overnight for best results.

Utilise the reserved stock to fine-tune the flavour and texture of your dish. As a rich source of protein, it supports digestion with its fibre content and can increase feelings of satiety in soups or stews.

Mash some of the chickpeas to thicken the sauce.

Using *MUSTARD oil provides a distinct, robust flavour and enhances the overall aroma of the dish.

Dietary Substitutions: To accommodate individual dietary needs, replace butter/ghee with oils such as olive, canola, or vegetable oil, margarine, or coconut oil.