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Chana Masala

Mother's Kitchen Tandoori masala makes pulling together a great curry so easy.


2 T olive oil or butter
2 shallots, or 1 small onion, finely chopped
1 clove minced garlic
1.5 - 2 T Tandoori masala (depending on how much heat you want)
1/2 t salt
1/2 t tumeric
2 tomatoes, finely chopped
1/4 cup ugly sauce
3 cups cooked chickpeas
1/2 cup water

Warm oil in a dutch oven or soup pot over medium heat, then add the shallot or onion.

When that has softened, add the garlic, salt, turmeric and masala.

Allow the spices to become fragrant, then add the fresh tomato and let it simmer for a minute or 2.

Add the ugly sauce and mix.

Add the chickpeas and the water, stir, and let everything simmer together for 15 - 20 minutes.

Test for seasoning and heat level.

Add spinach or kale, cubed tofu or paneer and serve with rice, chapati or naan.