Chana Masala 50 gm (15 packs)
Coriander, Red Chilli, Cumin, Mango, Ginger, Sugar, Cardamom (Big), Kasuri Methi, Cinnamon, Common Salt, Black Pepper, Cardamom (Small), Black Cumin, Clove, Bay Leaf, Acidity Regulator (E330), Turmeric, Flavouring Agent
Soak Kabuli chana in water with pinch of baking soda (¼ tsp) and allow standing overnight. Boil soaked chana and keep aside. Now marinate the boiled chana with salt and ‘Cookme Chana Mix’ and keep it aside for 30 minutes. Heat oil in a kadhai and add tomato paste in it and stir for few minutes. Now add the marinated chana in it and stir for a while. Add salt and sugar to taste and water as per requirements. Cook on a low flame till gravy thickens. Serve hot.