Pure Punjabi Spice kit Tray Method Instructions

Welcome to your instructions for The Spice Tray

The sachets are designed to make meal preparation quick and easy, and for you, the cook, to control the chilli and the oil or ghee levels, thus suiting it to yours and your family's preferences. Each sachet makes 4 standard servings.

This is the healthy everyday food of the first generation of immigrants from the Punjab region and the vegetarian dishes would form part of our daily diet.

If you ever have any questions, don't hesitate to get in touch, Simply click 'reply' to this email, and let us know how we can help you.

Best wishes

Surinder & Safia

Please note that these method instructions are for your own personal domestic use, and are subject to copyright. They may not be shared, forwarded, copied or reproduced in any format. Any commercial use is prohibited.

Aloo Gobi Meal Sachet

Aloo Gobi Mix instructions

This mix will make Aloo Gobi for 4 people

Prep time: 5 minutes
Cooking time: 15-20 minutes
Simmer time: 20-30 minutes

1 teaspoon ghee (or sunflower oil if dairy-free or vegan)
1 medium onion, peeled and finely diced
1 clove garlic, finely minced
25g ginger, peeled and finely minced
1 or 2 green birds eye chillis, finely chopped (if you like it very hot, add as much as you like)
1 sachet of Pure Punjabi Aloo Gobi Mix
½ tin of chopped tomatoes (approximately 200g)
1 cauliflower
4 medium potatoes

Once prepped, the onions, garlic, ginger and chilli should be small (not at all chunky)...

Method:

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Pre-prep: peel the potatoes and cut them into bitesize pieces. Par boil the potatoes and drain them. Make sure the par-boiled potatoes remain uncovered before you add them into the dish.
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1. On a low to medium heat, fry the onion in 1 teaspoon of ghee (or sunflower oil) until translucent (not brown).

2. Add the garlic, ginger and chilli and stir. The mixture can stick at this point so stir every 30 seconds or so, or add ½ - 1 tsp of ghee (or oil). Cook for a couple of minutes on a low heat to cook the raw flavour out of the garlic and ginger.

3. Add all the spices from the Aloo Gobi Mix sachet. Then add 200g of tinned chopped tomatoes. Remove any remaining chopped tomatoes from the tin and store them in the fridge for another dish. Keep the empty tin to one side for later use.
Let the mixture simmer for a couple of minutes on a low heat.

4. Cut the cauliflower up into florets and wash (leave to one side for a moment). Take the empty tomato tin and fill up a quarter of the can with water & add this water to the spicy tomato mixture. Add the par-boiled potatoes and the cauliflower florets to the pan, and coat them in the spicy tomato mixture.

5. Put the lid on the pan and slowly bring the vegetables to the boil and then turn down to a low heat. Simmer the mixture for 20 minutes (up to 40 minutes), or until the potato and cauliflower are cooked (but not mushy). Check the pan every 10 minutes or so, as you may need to top up the water a little to stop the mixture from catching (starting to burn) as some will evaporate off and the vegetables will soak up the rest.

6. Once the potato and cauliflower are cooked, adjust the seasoning (if needed) and serve hot.

Aloo Gobi is traditionally served with roti (chapattis). Our Roti Mix comes with step-by-step pictorial instructions, showing you how to make these using the traditional methods.

* Tip: Only want to eat 1 or 2 portions at a time? Make the entire Aloo Gobi Mix, freeze the remaining portions as soon as they've completely cooled, so that they're ready for the next time you want to eat Aloo Gobi. Don't forget to thoroughly defrost each portion before re-heating and serving. Ensure that food is always served piping hot.

We love to see your culinary creations! So post your dish as ‘Pure Punjabi aloo gobi’ on social media and tag as @PurePunjabiLtd so we can see!

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Chilli Paneer Meal Sachet

If you discover any particular favourites as you cook your way through your meal kit sachets, then simply click on the image of the dish to re-order that sachet.

Chilli Paneer Mix instructions

This mix will make Chilli Paneer for 4 people

Prep time: 5 minutes
Cooking time: 20 minutes

1 teaspoon ghee (or sunflower oil)
1 medium onion
1 clove garlic, finely minced
25g ginger, peeled and finely minced
1 or 2 green birds eye chillis, finely chopped (if you like it very hot, add as much as you like)
1 sachet of Pure Punjabi Chilli Paneer Mix
750g paneer, cubed
½ yellow pepper (capsicum), cut into square pieces to match the size of the paneer cubes
½ red pepper (capsicum), cut into square pieces to match the size of the paneer cubes
½ green or orange pepper (capsicum), cut into square pieces to match the size of the paneer cubes
5 or 6 whole birds eye chillies (optional)

Method:

On a low to medium heat, fry the onion in 1 teaspoon of ghee (or sunflower oil) until translucent (not brown) in a saucepan.
Add the garlic, ginger and chilli and stir. The mixture can stick at this point so stir every 30 seconds or so, or add ½ - 1 tsp of ghee (or oil). Cook for a couple of minutes on a low heat to cook the raw flavour out of the garlic and ginger.
With the heat on the lowest setting, add the contents from the Pure Punjabi Chilli Paneer sachet, and stir thoroughly. Let the mixture cook for 2 to 3 minutes. It will be a dry mixture, this is normal. Do not add any oil.
Add the cubes of paneer, as well as a ¼ cup of tap water. Coat all of the paneer with the spice mixture. With the heat still on the lowest setting, put the lid on the saucepan, and let the mixture gently simmer for 15 minutes.
Once the mixture has simmered, turn the heat off and add the yellow, red and green/orange peppers. Stir them through the paneer, and put the lid on for 5 minutes. This will allow the residual heat to soften the peppers. If you want to add the extra whole chillies, add them at the same time as the peppers, and stir them through.

Paneer is traditionally served with roti (chapattis). Our Roti Mix comes with step-by-step pictorial instructions, showing you how to make these using the traditional methods.

* Tip: Only want to eat 1 or 2 portions at a time? Make the entire Chilli Paneer Mix, freeze the remaining portions as soon as they've completely cooled, so that they're ready for the next time you want to eat Chilli Paneer. Don't forget to thoroughly defrost each portion before re-heating and serving. Ensure that food is always served piping hot.

We love to see your culinary creations! So post your dish as ‘Pure Punjabi chilli paneer’ on social media and tag as @PurePunjabiLtd so we can see!

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Coconut & Sesame Chutney Meal Sachet

If you discover any particular favourites as you cook your way through your meal kit sachets, then simply click on the image of the dish to re-order that sachet.

Coconut & Sesame Chutney Mix instructions

This mix will make coconut & sesame chutney for 4-6 people. This is a fresh chutney and has a shelf life of 3-4 days, once made. Keep refrigerated.

Prep time: 1 minute

1 sachet of Pure Punjabi Coconut & Sesame Chutney Mix
250g Greek yoghurt (or coconut yoghurt if dairy-free / vegan - we like KoKo)
A teaspoon of coconut flakes (optional garnish)
A teaspoon of sesame seeds, lightly toasted (optional garnish)

Method:

1. Take the sachet of coconut & sesame chutney mix and stir it thoroughly into the Greek yoghurt. Serve chilled.

If you like, you can sprinkle some coconut flakes and sesame seeds on top as a garnish.

A garnish may be especially important if you are serving this dish at a dinner party, to let guests know that the dip contains nuts (in case any guests are allergic to nuts)

Coconut & Sesame chutney is served as a dip, especially with hot/spicy dishes, such as our Lamb Kebab Mix or our Punjabi Chicken Mix.

* Tip: Only want to eat 1 or 2 portions at a time? Mix up half (or a quarter) of the Coconut & Sesame Chutney Mix at a time, just remember to half (or quarter) the remaining ingredients accordingly.

You could also use this chutney as a healthy dip with crudités, for a healthy mid-morning or afternoon snack. If you want to do this, just mix up enough for one serving at a time (ie. mix a 1/4 of the sachet with a 1/4 of the yoghurt).

We love to see your culinary creations! So post your dish as ‘Pure Punjabi coconut & sesame chutney’ on social media and tag as @PurePunjabiLtd so we can see!

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Stuffed Aubergines Meal Sachet

Prep time: 5 minutes
Cooking time: 15-minutes
Simmer time: 20 minutes

1 teaspoon ghee (or sunflower oil if dairy-free or vegan)
2 medium onions, finely diced
2 cloves garlic, finely minced
45g ginger, peeled and finely minced
2 or 4 green birds eye chillis, finely chopped (if you like it very hot, add as much as you like)
1 sachet of Pure Punjabi Stuffed Aubergines Mix
½ tin of chopped tomatoes (approximately 200g)
10 baby aubergines, washed (or 5 baby aubergines and 5 white aubergines, if you can get them)
1 tablespoon of dairy-free yoghurt (optional garnish)
1 tablespoon of chopped coriander leaves (optional garnish)

*Tip: If you want to use different vegetables to aubergines, baby courgettes are great. If you can only get large purple aubergines, then use 2 large aubergines, and cut them into quarters (so you have 8 long pieces, and trate them like you would treat the baby aubergines in the instructions.

Once prepped, the onions, garlic, ginger and chilli should be small (not at all chunky)...

Method:

On a low to medium heat, fry the onions in 1 teaspoon of ghee (or sunflower oil) until translucent (not brown) in a saucepan.
Add the garlic, ginger and chilli and stir. The mixture can stick at this point so stir every 30 seconds or so, or add ½ - 1 tsp of ghee (or oil). Cook for a couple of minutes on a low heat to cook the raw flavour out of the garlic and ginger.
Add the sachet of stuffed aubergine spices to pan, and stir. Divide the mixture in half, taking one half out of the pan (put it into a bowl) and leave the other half in the saucepan.
Add the ½ tin of chopped tomatoes to the spices in the saucepan, and put the heat on the lowest setting. Take the empty tomato tin and fill it up half way with water & add it to the saucepan. Stir all the ingredients so they are evenly mixed.
Get a chopping board and knife, and take each of the baby aubergines and quarter them, by cutting ½ a centimeter below the stem at the top (do not cut through the stem, as this keeps the aubergines intact during the cooking process). Note: if using the large aubergines, which you have quartered (cut off the top and discard for the full size ones)...slice each quarter like you would slice a baguette for garlic bread, where you cut in, but not all the way through.
Take the mixture of dry spices (that you removed from the saucepan) and divide it into 10 even portions (each portion will be quite small. Note, if using large aubergines, divide into 8). Stuff each aubergine with a portion of the spices and carefully place them into the spicy tomato sauce.
Keeping the temperature on the lowest setting, leave the aubergines to gently simmer in the saucepan for 15 – 20 minutes.
Once the aubergines are soft, they are ready to be served.

To garnish, drizzle the dairy-free yoghurt over the aubergines and then sprinkle over the chopped coriander. This garnish add great colour, as well as great flavour.

Batao (stuffed aubergines), when eaten as a main, are traditionally served with roti (chapattis). They are also delicious with our Coconut & Sesame Chutney Mix.

* Tip: Only want to eat 1 or 2 portions at a time? Just use half (or a quarter) of the sachet at a time, and then half (or quarter) the rest of the ingredients accordingly.

We love to see your culinary creations! So post your dish as ‘Pure Punjabi stuffed aubergines’ on social media and tag as @PurePunjabiLtd so we can see!

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Indian Scrambled Eggs Meal Sachet

If you discover any particular favourites as you cook your way through your meal kit sachets, then simply click on the image of the dish to re-order that sachet.

Indian Scrambled Eggs Mix instructions

This mix will make scrambled eggs for 4 people

Prep time: 5-10 minutes
Cooking time: 15-20 minutes

1 teaspoon ghee (or sunflower oil if dairy free)
1 small white onion, peeled and finely chopped
1 clove garlic, crushed
½ inch piece of ginger, peeled and finely minced
2 green birds eye chillis
1 sachet of Pure Punjabi Indian Scrambled Eggs Mix
1 teaspoon of tomato purée
8 eggs, cracked into a bowl and gently whisked (to incorporate the whites and yolks together)
Optional: Red onion, tomatoes & cucumber for a mixed salad accompaniment)

Once prepped, the onions, garlic, ginger and chilli should be small (not at all chunky)...

Method:

On a low to medium heat, fry the onion in 1 teaspoon of ghee (or sunflower oil) until translucent (not brown).
Add the garlic, ginger and chilli and stir. The mixture can stick at this point so stir every 30 seconds or so, or add ½ - 1 tsp of ghee (or oil). Cook for a couple of minutes on a low heat to cook the raw flavour out of the garlic and ginger.
Add the sachet of Indian scrambled eggs mix spices, and stir through. Add the tomato purée and stir through till incorporated.
Now pour in the whisked eggs, and stir to mix the spiced onions into the raw eggs. Over the gentle heat, scramble the eggs. Indian scrambled eggs, when cooked, are not wet (like in western cookery) but are more dry (like in oriental cookery and stir-fry cooking).

Once cooked, you can also serve this with a little finely chopped red onion, finely chopped cucumber and tomato (we call this mix 'kachumber').

We love to see your culinary creations! So post your dish as ‘Pure Punjabi scrambled eggs’ on social media and tag as @PurePunjabiLtd so we can see!

Indian scrambled eggs (called 'Un-deh') are traditionally eaten with parathas (pronounced 'proh-tah' in Punjabi).

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Saag Meal Sachet

If you discover any particular favourites as you cook your way through your meal kit sachets, then simply click on the image of the dish to re-order that sachet.

Saag Mix instructions

This mix will make Saag for 4 people

Prep time: 5 minutes
Cooking time: 15-20 minutes

1 teaspoon ghee (or sunflower oil if dairy-free / vegan)
1 medium onion, peeled and finely diced
1 clove garlic, finely minced
25g ginger, peeled and finely minced
1 or 2 green birds eye chillis, finely chopped (if you like it very hot, add as much as you like)
1 sachet of Pure Punjabi Saag Mix
3 green grocer’s bunches of saag (mustard leaves - there are approximately 10 mustard leaves per bunch. If you can’t get hold of mustard leaves from an Asian grocers then kale is a good alternative)
1 green grocer’s bunch of spinach (there are approximately 15 spinach leaves per bunch)
1 green grocer’s bunch of fresh fenugreek leaves (there are approximately 15 fenugreek stalks per bunch. If you can’t get hold of fresh fenugreek from an Asian grocers then use another bunch of spinach)
1 tablespoon fine cornmeal (optional - makes the dish slightly thicker)
1 teaspoon butter (garnish)

*Tip: You can always use a mixture of seasonal greens if you prefer, rather than the combination above (especially if you grown your own vegetables). Chard (Swiss chard or rainbow chard), as well as spring greens are great in this dish. You just need about 40 stems or so.

This is what fresh mustard leaves (saag) look like...

This is what fresh fenugreek leaves (methi) look like...

Once prepped, the onions, garlic, ginger and chilli should be small (not at all chunky)...

Method:

1 Start by washing the mustard leaves, to remove any soil left on them. Pull off the stalks and discard them, keeping the leaves. Put the mustard leaves into a saucepan and fill with recently boiled water from the kettle. The water needs to come up approximately 5cm up the side of the pan (this is to stop the leaves from burning whilst cooking them). Put the saucepan onto the highest heat to partially boil/partially stem the saag (mustard leaves).

2. Whilst the saag leaves start to cook, prepare the spinach leaves and fenugreek leaves in the exact same way. Wash them and pull off the stalks, keeping the leaves.

3. Go back to the saucepan with the saag leaves. Once it has been boiling for 10-15 minutes, add the spinach and fenugreek leaves. Just check the water level in the pan at this point, if it’s looking a little low, top it up, as you always want there to be roughly 5cm of water in the base of the pan, so that the leaves don’t dry cook and stick and burn on the pan of the saucepan.

4. In a separate pan, on a low to medium heat, fry the onion in 1 teaspoon of ghee (or sunflower oil) until translucent (not brown).

5. Add the garlic, ginger and chilli and stir. The mixture can stick at this point so stir every 30 seconds or so, or add ½ - 1 tsp of ghee (or oil). Cook for a couple of minutes on a low heat to cook the raw flavour out of the garlic and ginger.

6. Add the spice pack section of the Saag kit to the onion base and stir through. Turn the heat off and leave the spiced onion mixture in it’s saucepan.

7. Check the pan with the greens – take out a saag leaf (mustard leaf, or kale leaf, if you use kale). Using your thumb and index finger, try and completely smudge the thickest part of the stem at the base of the leaf. If you can completely smudge it, the leaves are ready. If the stem at the base of the leaf is still at bit firm, continue to cook the leaves till the stem is completely soft.

8. Using a pair of tongs, pull the leaves out of their saucepan, and add them to the pan with the spiced onions. Allow some of the water that’s coating the leaves to trail into the onion pan with them, as you don’t want the leaves to be completely dry/drained. Once all the leaves are in the pan, add the cornmeal (optional). Take a large wooden spoon, and using a firm stir motion, beat the leaves around the sides of the pan, to get them to start breaking down. Do this for several minutes, till the leaves have broken down to your preferred consistency (there shouldn’t be any large chunks of leaf or stem). Once the leaves have broken down, the saag is ready to be served.
Saag is traditionally served piping hot, with butter melting over the top (as seen in the picture).

*Tip: If you are having a lot of difficulty breaking down the leaves, it probably means that you didn’t cook the leaves for long enough. In this instance, take the entire mixture out of the saucepan, and put it into a food processor, so that the blades can break down the harder sections. Pulse the saag mixture in the food processor till you have reached your desired level of consistency.

We love to see your culinary creations! So post your dish as ‘Pure Punjabi saag’ on social media and tag as @PurePunjabiLtd so we can see!

The traditional accompaniment to Saag is a bread called 'Makki di Roti' (a buttered cornmeal chapatti). Our Makki di Roti Mix is easy to follow, giving you our easy method for making this special and rarely seen flatbread.

* Tip: Only want to eat 1 or 2 portions at a time? Make the entire Saag Mix, freeze the remaining portions as soon as they've completely cooled, so that they're ready for the next time you want to eat Saag. Don't forget to thoroughly defrost each portion before re-heating and serving. Ensure that food is always served piping hot.

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Lamb Kebab Meal Sachet

We want you to enjoy preparing North Indian dishes the traditional way using our meal sachets, and for it to help you in achieving a healthy lifestyle and nutritious meals.

If you ever have any questions, don't hesitate to get in touch, Simply click 'reply' to this email, and let us know how we can help you.

Below are your step-by-step instructions, with guidelines for preparation times and cooking times, along with a picture of the finished dish.

If you discover any particular favourites as you cook your way through your meal kit sachets, then simply click on the image of the dish to re-order that sachet.

Lamb Kebab Mix instructions

This mix will make lamb kebabs for 4 people (as a starter), or for 2 (as a main)

Prep time: 10 minutes
Cooking time: 15-20 minutes

1 small white onion, peeled and finely chopped
1 clove garlic, crushed
½ inch piece of ginger, peeled and minced
2 green birds eye chillis, finely chopped (if you like it very hot, add as much as you like)
1 sachet of Pure Punjabi Kebab Mix
1 teaspoon of tomato puree
1 teaspoon mustard
450-500g of minced lamb

Once prepped, the onions, garlic, ginger and chilli should be small (not at all chunky)...

Method:

1. Put all the ingredients in a bowl and, with your hands, mix them together thoroughly.

2. Now, knead the meat mixture for 5 minutes, it will almost become light grey in colour (this is to be expected). *Tip: if you want to make as much in advance as possible, make the kebabs up to this point, cover and refrigerate overnight.

3. Shape the meat into sausage shapes onto kebab skewers. *Tip: if using wooden skewers, soak them in water for at least one hour to stop them from burning when cooking the meat.

4. Either bake the kebabs in an oven (at 180 degrees centigrade) for 20 minutes, or till cooked. Or grill or barbecue till the meat is cooked all the way through.

Seekh kebabs (lamb kebabs) are traditionally served as a starter and are delicious with our Coconut & Sesame Chutney.

* Tip: Only want to eat 1 or 2 portions at a time? Make the entire lamb kebab mix till step 3 (shaping the raw kebabs), then freeze the raw kebabs, ready for the next time you want to have them. Just make sure you defrost them completely before picking the instructions back up at step 4 (grilling).

We love to see your culinary creations! So post your dish as ‘Pure Punjabi lamb kebabs’ on social media and tag as @PurePunjabiLtd so we can see!

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Keema Meal Sachet

If you discover any particular favourites as you cook your way through your meal kit sachets, then simply click on the image of the dish to re-order that sachet.

Keema Mix instructions

This mix will make Keema for 4 people

Prep time: 10 minutes
Cooking time: 15-20 minutes
Simmer time: 15 minutes

1 teaspoon ghee (or sunflower oil if dairy-free)
1 small white onion, peeled and finely chopped
1 clove garlic, crushed
½ inch piece of ginger, peeled and finely minced
2 green birds eye chillis
1 sachet of Pure Punjabi Keema Mix
1 teaspoon of tomato purée
450-500g of minced lamb (or beef if you prefer)
A handful of frozen peas (or half a tin of garden peas – approximately 200g)

Method:

On a low to medium heat, fry the onion in 1 teaspoon of ghee (or sunflower oil) until translucent (not brown).
In a separate saucepan, put the lamb mince into the pan, and over a medium heat, brown the meat. Keep this gently cooking through, as you go back to preparing the spice base.
Go back to your saucepan containing the onions, and add the garlic, ginger and chilli and stir. The mixture can stick at this point so stir every 30 seconds or so, or add ½ - 1 tsp of ghee (or oil). Cook for a couple of minutes on a low heat to cook the raw flavour out of the garlic and ginger.
Add the sachet of keema mix spices to the onion pan, and stir through. Add the tomato purée and stir through. Add the peas and stir.
Check the pan containing the lamb mince. Once all the meat is brown (cooked through) drain off all of the fat/liquid from the pan. Discard the drained liquid.
Add the drained lamb mince to the spiced onion pan, and coat all of the meat in the spices. Turn the heat to the lowest setting and simmer the mixture for 15 minutes or so. Serve hot. Tip: Make this dish the day before, to allow the flavours to fully develop)

Keema is traditionally served with rice, and is delicious with our Jeera Chawl Mix (cumin basmati rice).

* Tip: Only want to eat 1 or 2 portions at a time? Make the entire Keema Mix, freeze the remaining portions as soon as they've completely cooled, so that they're ready for the next time you want to eat Keema. Don't forget to thoroughly defrost each portion before re-heating and serving. Ensure that food is always served piping hot.

We love to see your culinary creations! So post your dish as ‘Pure Punjabi keema’ on social media and tag as @PurePunjabiLtd so we can see!

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Lemon Chicken Meal Sachet

We want you to enjoy meal prepping with our meal sachets, and for it to be helping you in achieving your lifestyle and health goals.

If you ever have any questions, don't hesitate to get in touch, Simply click 'reply' to this email, and let us know how we can help you.

Below are your step-by-step instructions, with guidelines for preparation times and cooking times, along with a picture of the finished dish.

If you discover any particular favourites as you cook your way through your meal kit sachets, then simply click on the image of the dish to re-order that sachet.

Nimbu Chicken Mix instructions
This mix will make Nimbu Chicken for 4 people

Prep time: 5 minutes
Marinading time: 3 hours (or overnight ideally)
Cooking time: 20 minutes (note: take the chicken out of the fridge 20 minutes before cooking - see step 2 below)

1 tablespoon ghee (or sunflower oil if dairy-free)
1 lemon (must be a fresh lemon and not bottled lemon juice - it really does make a difference!)
1 sachet of Pure Punjabi’s Nimbu (Lemon) Chicken Mix
500g skinless & boneless chicken thighs, cut off any fat or sinue

1. Pour the entire contents of the Nimbu (Lemon) Chicken sachet into the chicken. Coat over the chicken, and leave to marinade in the fridge. Leave to marinade up until 20 minutes before you are ready to cook the chicken.

2. 20 minutes before cooking the kitchen, squeeze the juice of the lemon onto the chicken.

Note: the acid in the lemon will start tenderising the chicken initially, but if you leave it on longer, it will make the chicken go tough. So it is important that you don't leave it on the chicken for much longer than 20 minutes.

3. Heat a frying pan over a medium to high heat and put the ghee (or sunflower oil) in the pan. Put the chicken thighs into the pan (leave any extra lemon juice in the marinading bowl, don't pour it over).

You will notice that liquid starts to come out of the chicken. Blot this up with some kitchen paper. It is important to do this, as leaving the liquid in the pan will stop the chicken from going golden (golden = flavour).

4. Once the first side has turned a light golden colour (as shown in the picture above), turn it over. If any more liquid comes out of the chicken, blot it up with more kitchen paper to allow the second side to become golden too.

5. Once both sides of the chicken are a golden colour (as shown in the image above), make a tin foil lid for the chicken (as shown in the image below) and turn the temperature down to the lowest setting . This is to allow the centre of the chicken to cook, whilst keeping it tender.

6. Check the chicken after 7 - 8 minutes. Cut the thickest piece of chicken and check that it has cooked all the way through (no pink / raw sections). It should look roughly like the image above.

Once it's cooked through, turn the heat off, cover the chicken back with the foil lid and leave it to rest for 5 minutes. This is to make sure it stays tender.

After letting it rest for 5 minutes, cut each chicken thigh in half (on the diagonal) and serve hot.

Nimbu Chicken is traditionally served with rice, and is delicious with our Pilau Rice Mix.

* Tip: Only want to eat 1 or 2 portions at a time? Use only 1/4 or 1/2 of the ingredients at a time, and simply re-seal the Nimbu (Lemon) Chicken sachet for using another time.

We love to see your culinary creations! So post your dish as ‘Pure Punjabi Nimbu chicken’ on social media and tag as @PurePunjabiLtd so we can see!

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Punjabi Chicken Meal Sachet

On a low to medium heat, fry the onion in 1 teaspoon of ghee (or sunflower oil) until translucent (not brown).
Add the garlic, ginger and chilli and stir. The mixture can stick at this point so stir every 30 seconds or so, or add ½ - 1 tsp of ghee (or oil). Cook for a couple of minutes on a low heat to cook the raw flavour out of the garlic and ginger.
Add all of the spices from the Punjabi Chicken Mix sachet to the pan and stir them into the onion base and cook them for 2 to 3 minutes. Then add the tomato puree and incorporate it into the onions and spices.
Add the recently boiled water a bit at a time, to loosen the base and create a sauce for the chicken. Add the chicken to the saucepan. If using a mixture of breast meat & bone meat, put the bone meat in the saucepan first, and then lay the breast meat on top as the bone meat will take longer to cook. This way the bone meat is closer to the base of the pan (the heat) so it will balance out the rate of cooking (as the chicken breast will cook through faster).
Put the lid on the saucepan, leaving it at a slight angle so that it’s not completely covered. Let the chicken slowly cook through, turning it every 10 minutes or so, so that all of the chicken cooks through evenly. It will take approximately 25-40 minutes for the chicken to cook through. It is done when the chicken is cooked all the way through to the centre.

Punjabi Chicken is traditionally served with rice, and is delicious with our Jeera Chawl Mix (cumin basmati rice).

* Tip: Only want to eat 1 or 2 portions at a time? Make the entire Punjabi Chicken Mix, freeze the remaining portions as soon as they've completely cooled, so that they're ready for the next time you want to eat Punjabi Chicken. Don't forget to thoroughly defrost each portion before re-heating and serving. Ensure that food is always served piping hot.

We love to see your culinary creations! So post your dish as ‘Pure Punjabi's Punjabi chicken’ on social media and tag as @PurePunjabiLtd so we can see!

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Mango Chicken Meal Sachet

We want you to enjoy preparing North Indian dishes the traditional way using our meal sachets, and for it to help you in achieving a healthy lifestyle and nutritious meals.

If you ever have any questions, don't hesitate to get in touch, Simply click 'reply' to this email, and let us know how we can help you.

Below are your step-by-step instructions, with guidelines for preparation times and cooking times, along with a piture of the finished dish.

If you discover any particular favourites as you cook your way through your meal kit sachets, then simply click on the image of the dish to re-order that sachet.

Mango Chicken Mix instructions

This mix will make mango chicken for 4 people

Prep time: 5-10 minutes
Cooking time: 35-50 minutes

1 teaspoon of ghee (or sunflower oil if dairy-free)
1 clove of garlic, finely minced
35g ginger, peeled and finely minced
1 sachet of Pure Punjabi Mango Chicken Mix
The pulp of 1 mango (you can buy fresh mango chunks at most supermarkets, then blend in a food processor)
Approximately 25g creamed coconut
500g chicken breast, cut into bite size pieces (if vegetarian or vegan you can use tofu cubes or par-boiled butternut squash)
Approximately 50ml recently boiled water (optional - see note below)

Note about adding/not adding 50ml recently boiled water
If you prefer a thicker sauce, don't add this water. If you prefer a runnier sauce, do add the water. Note: when the chicken cooks it will give off some water. The amount of water that the chicken gives off will vary from one brand to another. In this case, you may want to wait until the chicken is almost cooked, and see how much liquid has been released from the chicken, and if the sauce is too thick for your preference, then add the water.)

Method:

Over a medium heat, melt the ghee in a saucepan and add the garlic and ginger. Gently fry the garlic and ginger for 2 or 3 minutes.
Add all the mango chicken mix spices from the sachet and gently cook for a further 2 – 3 minutes
Add the mango pulp and creamed coconut, and stir till the creamed coconut has completely dissolved into the pulp.
Turn the heat down to the lowest setting, and add the chicken pieces to the saucepan, and coat them completely in the spiced mango sauce. Add the recently boiled water, and stir to mix the water into the sauce evenly.
Put the lid on the saucepan, leaving it at a slight angle so that it’s not completely covered. Let the chicken slowly cook through, turning it every 10 minutes or so, so that all of the chicken cooks through evenly. It will take approximately 25-40 minutes for the chicken to cook through. It is done when the chicken is cooked all the way through to the centre.

Mango Chicken is traditionally served with rice, and is not only delicious with our Naan bread, but also with our Jeera Chawl Mix (cumin basmati rice).

* Tip: Only want to eat 1 or 2 portions at a time? Make the entire Mango Chicken Mix, freeze the remaining portions as soon as they've completely cooled, so that they're ready for the next time you want to eat Mango Chicken. Don't forget to thoroughly defrost each portion before re-heating and serving. Ensure that food is always served piping hot.

We love to see your culinary creations! So post your dish as ‘Pure Punjabi mango chicken’ on social media and tag as @PurePunjabiLtd so we can see!

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Adraki Chicken Meal Sachet

We want you to enjoy preparing North Indian dishes the traditional way using our meal sachets, and for it to help you in achieving a healthy lifestyle and nutritious meals.

If you ever have any questions, don't hesitate to get in touch, Simply click 'reply' to this email, and let us know how we can help you.

Below are your step-by-step instructions, with guidelines for preparation times and cooking times, along with a picture of the finished dish.

If you discover any particular favourites as you cook your way through your meal kit sachets, then simply click on the image of the dish to re-order that sachet.

Adraki Chicken Mix instructions
This mix will make Adraki Chicken for 4 people

Prep time: 5-10 minutes
Cooking time: 20 minutes
Slow cooking: 40-50 minutes

Note: you need 30g total of ginger for this recipe, but you need to divide it and use it at two different points in the recipe. The weight of the ginger is after it has been peeled.

1 tablespoon ghee (or sunflower oil if dairy-free)
1 medium onion, finely diced (ideally 2mm x 2mm cubes)
2 cloves garlic, finely minced
10g ginger, peeled and finely minced (note you need more ginger later)
1 - 2 green birds eye chillis (if you like it very hot, add as much as you like)
1 sachet of Pure Punjabi’s Adraki Chicken Mix
20g tomato puree
1 cup/250ml Greek yoghurt, hung in a muslin cloth for one hour (see note below)
500g chicken breast, cut into bite size pieces
20g ginger, peeled and REALLY finely minced

Once prepped, the onions, garlic, ginger and chilli should be small (not at all chunky)...

Hung yoghurt:
You will need to hang the yoghurt for one hour: we would recommend doing this as you start preparing the ingredients (the onion, garlic, ginger, chilliand chicken). Then by the time you need to add the yoghurt, it should have been hanging for roughly 50 minutes or so, and this will be perfectly fine.

To hang the yoghurt, suspend a sieve over a bowl, line a sieve with muslin cloth and put the yoghurt into the muslin cloth. You must hang the yoghurt OUT of the fridge. This allows it to come to room temperature and prevents it splitting when you add it to the saucepan.

Cutting the chicken:
We would always recommend cutting thinner and wider pieces, as the chicken cooks more evenly and becomes very tender this way. to do this, butterfly the chicken breasts before cutting into pieces. Then it creates a uniform thickness.

1. On a medium to low. heat, gently fry the onion and BLUE DOT SACHET in 1 tablespoon of ghee (or sunflower oil) until caramelised. This will take 7-8 minutes. If the onions stick to the base.You can add a little extra ghee or oil half way through the caramelisation process.
Note: the onions will burn during this time if the heat is too high - it is very much a medium to low heat.

2. Add the garlic, ginger (10g) and chilli, and cook for a further 1 - 2 minutes.

3. Add the PINK DOT SACHET to the onion base, and stir. Let this cook (on the same medium to low heat) for 30-60 seconds.

4. Add the tomato puree and hung yoghurt, and stir in til completely incorporated.

6. Turn the heat back on the VERY LOWEST heat setting. If you have a gas cooker, the flame needs to be so low, it's almost not visible. If this is not possible, whether cooking on gas or electric, put the pot on the smallest ring on your hob, and turn that to the lowest setting. This is important for two reasons:
1. The yoghurt won't split
2. The chicken will be incredibly tender
Cooking from this point onwards should take approximately 40minutes (possibly up to 50 depending on your cooker and the thickness of the base of your pan)

7. Every 15 minutes or so, gently turn the chicken, to allow the heat to spread evenly.

8. When the oil has separated in the sauce, this is a promising sign that the chicken has cooked through. To check, find the biggest/chunkiest piece, and cut it in half. If the chicken is completely cooked through add the 20g of ginger, it is ready to be served!

Adraki Chicken is traditionally served with rice, and is delicious with our Pilau Rice Mix.

* Tip: Only want to eat 1 or 2 portions at a time? Make the entire Adraki Chicken Mix, freeze the remaining portions as soon as they've completely cooled, so that they're ready for the next time you want to eat Adraki Chicken. Don't forget to thoroughly defrost each portion before re-heating and serving. Ensure that food is always served piping hot.

We love to see your culinary creations! So post your dish as ‘Pure Punjabi Adraki chicken’ on social media and tag as @PurePunjabiLtd so we can see!

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