Aachi Chana Masala, 160 g - Geenaardappels.nl

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Aachi Masala Chana Masala, 160 g

Aachi Masala Chana Masala, 160 g
€3,29 Incl. tax
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Chana masala, also called channay, chole masala, chole or chholay, is a dish native to the Indian subcontinent. The main ingredient is a variety of chickpeas called chana or kala chana. Read more..

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Chana Masala

Chana Masala (kruidenmix kikkererwten) Quick and easy to prepare
Chana Masala (kruidenmix kikkererwten) Healthy and low in calories


Chana masala, also called channay, chole masala, chole or cholay, is a dish native to the Indian subcontinent. The main ingredient is a variety of chickpeas called chana or kala chana. They are twice the diameter of typical chickpeas with a stronger flavor and firmer texture, even after cooking.


Ingredients Chana Masala

Coriander, Dry Mango, Cumin, Red Chilli Powder, Black Salt, Pomegranate Seeds, Bay Leaves, Fennel, Cloves, Dry Fenugreek Leaves, Cinnamon, Black Pepper, Carom Seeds, Cardamom, Ginger, Asafoetida, Acidity Regulator E-330, Nutmeg.


Nutritional value per 100 g

Energy value / Calories: 1163 kJ/278 kcal
Fat: 10.67  g
Of which saturated: 0.87 g
Carbohydrates: 36.53 g
Of which sugars: 3.33 g
Protein: 8.93 g
Salt: 4.7 g



160 g.


Explanation ingredients

Cumin: gives a nutty and peppery taste to dishes. Can be used in, for example, curry or chili.
Fenugreek: It is a plant of the legume family. The seeds can be used in salads, vegetable dishes or curry sauce, for example. It has its own specific taste.
Laurel: has a somewhat bitter woody taste. Gives extra depth to dishes such as stew, soup, chicken or bolognese.
Coriander: The leaf gives a lemony taste, while the seeds have a slightly sweet, aniseed taste.
Fennel: promotes digestion and freshens breath. Fennel tea is used for coughing.
Cloves: Gives a herbaceous and spicy flavor to dishes.
Cinnamon: can be used with both spicy and sweet dishes due to the deliciously warm and sweet taste.
Cardamom: herbaceous plant of the ginger family. It has a pungent smell and the taste is sweet with a hint of lemon, camphor and bergamot. The green variant provides spice and freshness. The black variant is suitable for more powerful dishes such as curries and stews.
Ginger: has an intense pungent taste. Can be used in, for example, desserts, bread or biscuits. In India it is widely used with fish.
Asafoetida: devil's dung (a herbaceous plant). It has a beneficial effect and promotes digestion. It is an alternative to using onion and/or garlic in dishes.
Nutmeg: ideal for savory or sweet dishes.
Pomegranate seeds: gives a fresh sour taste to dishes.
Carom seeds: the taste of carom is spicy and bitter. It has a strong aroma similar to thyme and oregano with a peppery undertone. Cooking makes the taste a bit softer.


Allergen info

This product is packaged and/or stored in a facility that also processes products containing nuts, peanuts, mustard, celery, gluten, sesame, shellfish, soy, sulphite, fish and molluscs. Despite all precautions, this product may contain traces of these allergens.


Storage advice

Store in a cool and dry place. Shelf life up to 2 years after production date. After opening, transfer contents to an airtight container. Perishable after opening.


Preparation Chana Masala

  1. Soak 100 grams of Kabuli Chana (white chickpeas) overnight.
  2. Boil these and set them aside.
  3. Heat 3 tbsp oil in a pan, fry 2 medium sliced ​​onions until golden brown.
  4. Add ½ tablespoon of coriander powder and chili powder.
  5. Add 1 tablespoon of Aachi Chana Masala and fry for 3 minutes on a low heat.
  6. Mix in 1 medium chopped tomato, sliced ​​green chilies and 1 cm finely chopped ginger.
  7. Add cooked chana and salt and cook for 5 minutes.
  8. For extra flavor, add Chaat Masala.



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