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Channa Masala (Curry Powder)


  • 1 tablespoon Vegetable oil/ Butter/ Canola Oil
  • 1 large onion, chopped
  • 2 to 3 garlic cloves, minced
  • One can chickpeas, drained and rinsed
  • ½ tsp Sk’s garam masala
  • 1 ½ teaspoon Sk’s Curry Masala
  • 2 teaspoons grated fresh or jarred ginger
  • 2 large tomatoes, diced
  • 1 tablespoon lemon juice
  • 1/4 cup minced fresh cilantro, or to taste (optional)
  • Salt to taste



  1. Heat the oil in a wide skillet. Add ginger and garlic sauté it till they start turning brown
  2. Add the onion and sauté until translucent.
  3. Time to add tomatoes and Sk’s Curry powder.
  4. Saute the onion tomato paste till it becomes totally mushy and starts oozing butter from sides.
  5. Add the chickpeas then cook over medium-low heat for 10 minutes, stirring frequently.
  6. This should be moist and stewlike, but not soupy; add a little more water, if needed.
  7. Stir in the cilantro and season with salt. Serve on its own in shallow bowls or over a hot cooked grain, if desired.