Sweet & Tangy Channa Masala

made with Arvinda's Curry Masala

A vegetarian Indian delight! Earthy chick peas immersed in an aromatic tomato and onion curry sauce. This recipe is a tangy and sweet version that pairs best with basmati rice or naan. Leftovers are ideal on top of a salad with a raita yogurt dressing or stuffed into a wrap or pita pocket for a quick lunch. Channa Masala is quick enough to prepare so that it can easily make its rounds in your repertoire of weekly meals.

  • Prep Time
    10 min
  • Cook Time
    35 min
  • Serves
    2 to 4
3 TBSP.

oil

2 EACH

black peppercorns, cardamom pods, cinnamon bark, cloves and star anise from ARVINDA’S WHOLE SPICES

½ CUP

finely chopped onions

¼ CUP

crushed tomatoes, canned and unsalted

1 TBSP.

ARVINDA’s CURRY MASALA

1 TSP.

sugar

½ TSP.

tamarind paste

½ CUP

water, add extra if needed

1 TSP.

sea salt, or to taste

½ TSP.

ARVINDA’S GARAM MASALA, to garnish

Finely chopped fresh cilantro, to garnish