Chana Masala (Chick Pea Curry)

CAD $8.00

25 in stock

After struggling with combining many different spices and ingredients, I finally made this masala as Chana Masala is one of my favourite dishes to cook and enjoy. The recipe is fairly simple too. It has the tanginess from dried mango powder too.



Trudy Ann’s Chana Masala is a blend of various aromatic organic Indian spices like cinnamon, cardamom, cumin, ajwain, dried mango powder, etc. This perfect balance of various spices makes home-cooked meals tastier and brings out their spicy and tangy flavours. You can add my Chana Masala to boiled garbanzo beans and prepare yourself the authentic Indian dish – Chana Masala. It adds a unique flavour to the dish and has a beautiful aroma. For the complete recipe click here.

Use Trudy Ann’s Chana Masala for a traditional Indian home-cooked chickpea curry to go with naan, chapati, roti, or rice. If you like my Chana Masala, you could try out my Red Curry Powder!

Origin: Certified organic spices from small farms around the world.

Ingredients: All dry roasted ingredients, organic cinnamon, organic cloves, organic pepper, organic cumin, organic cardamom, organic mustard, organic star anise, organic bay leaf, organic fennel, organic turmeric, organic coriander, organic ajwain,  dried mango powder, organic chili

Preparation: Make a sauce with

  • 3 small tomatoes
  • 1 small onion
  • 5 cloves garlic
  • 1-inch piece of ginger
  • 1/2 cup desiccated coconut (dried)
  • 2 tablespoon Trudy Ann’s Chana Masala
  • 1/2 teaspoon tamarind paste (optional)
  • 1/4 teaspoon salt

(Grind the above into a paste. This is your masala or ‘mixture of spices’) Fry for 10 minutes and add to garbanzo beans.

Detailed recipe for making Chana Masala can be found on my Chana Masala recipe page.

Variation: Add 1 teaspoon Chana Masala to 1/2 C plain yogurt. Pour over sprouted garbanzo beans or mung beans. Add to salads. Add salt to taste.

For recipes see Trudy Ann’s recipe blog.

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