Standard Recipe Card – Dish 1

Name of Dish: Chana Masala Portion Nos: 4

Portion Size: 250
Cooking Method Stir Fry
Used:
Equipment Pan
Used:

Documentation: ☐ Photos ☐ Recipe Card with food preparation list ☐ Workflow schedule ☐
Other
Ingredients Weight kg/l/unit
 rapeseed oil 30ml
onions , thinly sliced 200 grams
chopped ginger 30 grams
large garlic cloves , finely grated or crushed 30 grams
green chilli , halved, deseeded and thinly sliced 20 grams
cumin seeds 10 grams
 mustard seeds 10 grams
garam masala 10 grams
ground coriander 10 grams
can chickpeas , undrained 400 grams
tomatoes 150 grams
vegetable bouillon powder 20 grams
Cookery Method/Cooking Steps:
Heat the oil in a pan, then cook the onions, ginger, garlic and chilli for 15 mins
Add the spices, chickpeas, the liquid from the can,
Cover and simmer for 10 mins.
mix the ingredients for the raita in a small bowl, reserving a few coriander leaves. 
Roughly mash some of the curry to thicken it
Scatter over the reserved coriander and serve with rice.