1.  Throughout India, a wide variety of spice blends create the regional flavors of the Indian cuisine. Rubbed into meat before stewing, sautéed with vegetables, sprinkled over fish before broiling, these mixes permeate the cuisine.
2.  Use of herbs, spices, lemon juice create taste and encourage a healthier lifestyle  Seasonings and spices can make low-fat cooking taste gourmet and help you maintain a healthful eating plan.
3.  Spice blends may be sprinkled over dips, soups, sauces, stir fry.  They are versatile and may be used creatively in any dish
4.  This spice blend can be used in any recipe calling for curry

The soul of an Indian kitchen is the art of blending spices.  Currry powder is associated with Indian cooking.  But, curry powder is not a set blend and are actually blends of a number of spices, and therefore, although they might share the name, each curry recipe is a little different. Each State in India has its own blend and each family is partial to their own blend and each cook is partial to his bend which may be many and which change daily.  Also many foods like meats, vegetables, seafoods, eggs may their own blends.  This makes Indian cuisine new and exciting everyday and therfore distinct.

Potato, Chickpeas and Curry - ALOO CHOLE
Ingredients : serves 6 - 8
3 cups chick-peas cooked
2 Tbs. oil (corn or veg.)
2 cups potatoes diced or cubed
1 cup tomatoes chopped
1 cup onions chopped
1 tsp. tamarind paste - (optional)
1 tsp. ginger chopped or paste
1 tsp. garlic chopped or paste
2 Tbs. coriander leaves chopped - (optional)
3 Tbs. Spice 'N Flavor Channa Masala, salt to taste
Method:
1.  In a small bowl make a paste of Spice 'N Flavor Channa Masala
with 3 Tbs. of water, and set aside.
2.  Heat the oil in a large pan or pot (non-stick is ideal), add the
onions and saute until soft and brown (5 mins.), add the garlic
and ginger and saute for 2 mins. Add the spice paste and saute
until the mixture becomes dry (3 mins.)
3.  Add the tomatoes and saute for 3 to 4 mins. Add the potatoes,
2 cups of water, cover the pan (pot) and simmer until the potatoes
are tender (15 mins.).
4.  Add the chick-peas, tamarind paste and simmer for 5 mins. Taste
for salt.
5.  Transfer to a dish and garnish with the coriander leaves (cilantro).
Chefs Tip:
1.  To make the sauteed masala more quickly:
mix 1/2 cup of pre-fried onions with 3 Tbs. of Spice 'N Flavor Channa Masala and 1/4 cup of water, and saute in 2 Tbs. of oil for 2 to 3 mins or until the mixture becomes dry. Then continue from step 3. for easy cooking Soak the chick-peas in water overnight.
2.  For a hotter curry, increase the amount of the Spice 'N Flavor Channa Masala, or add 1 or 2 chopped green chili peppers or add 1/2 tsp. of Spice 'N Flavor Red Chili Powder. For extra gravy (while cooking) add light cream or unsweetened coconut milk and simmer for 3 mins towards the end of cooking.
3.  For exotic taste add 2 tsp. of molasses or brown sugar if available, in step 4.
4.  If tamarind paste is not available use 1 Tbs. of Lemon/Lime Juice. If fresh ginger or garlic not available use 1 tsp. of dry powder.
5.  Serve hot with rice (boiled or pilaf) or with any Indian bread, pita bread or any other bread. This may also be served as an accompaniment for chicken, steaks or roasts.