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Ajika Chhole Punjabi, Channa Masala Garbanzo Spice -     2 oz
Manufacturer: Ajika / AJSPO70 - 2 oz

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Indian Spice Blends, Seasonings, Rubs, Mixes
Channa Masala Curry (Chole), Indian

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Ajika Chhole Punjabi, Channa Masala Garbanzo Spice

Ajika Chhole Punjabi, Channa Masala Garbanzo Spice

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Channa masala is one of the most popular dish in an Indian restaurant and now it is easy to make this dish at home. Its special blend is ideal for garbanzo beans. It also may be used in hearty bean stews. Channa masala is also called chole which with its warm taste and tart flavor curries favor with who ever tastes the dish. This blend is also good for curry blends and may be used to flavor vegetables along with some plain yogurt. 

Channa masala or chole is served with a special flat bread called bhatura in street stalls, narrow bazaars in the valley of the Himalayas in Punjab, UP, Haryana and Jammu.

Integral to cooking year round, spices are supremely important to have in your pantry. It's impossible to imagine many dishes without their distinctive spices and seasonings. Whether you would like your dish flavored bold or subtle, spices add a taste dimension to meals that is simply irresistible.

Spices enhance the natural properties of foods and are an important part of the complex and magical flavors of ethnic cuisines. Spices are high in flavor yet low in fat, calories and sodium offer the opportunity to explore new tastes.


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.Channa Masala spice blend, salt to taste
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 Channa Masala spice blend 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.

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