Chana Masala Powder
User Reviews
5
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Prep Time
5 mins
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Cook Time
3 mins
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Total Time
8 mins
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Servings
6
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Calories
11 kcal
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Course
Condiments
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Cuisine
Indian
Chana Masala Powder
Description
The Chana Masala Powder recipe creates a balanced and complex spice mixture from whole and ground spices. The process begins by dry toasting whole spices such as cloves, dried Kashmiri chiles, bay leaf, cinnamon stick, coriander seeds, cumin seeds, fenugreek leaves, fennel seeds, and black peppercorns to release their aromas and flavors. Once cooled, these toasted spices are ground together with asafoetida, nutmeg, ground ginger, cardamom, dry mango powder, and salt to form a fine powder.
The Kashmiri chiles bring a mild heat and vibrant red color, while asafoetida adds a subtle pungency reminiscent of onion and garlic. Dry mango powder introduces a touch of tanginess. This blend enhances chickpea dishes by adding warmth, depth, and subtle fruity notes.
This powder has a shelf life of about two months when stored in an airtight container. It provides a convenient way to season chana masala or other savory Indian recipes without needing to toast and grind spices each time.
Ingredients
- 4 cloves (laung)
- 2 Kashmiri chiles dried red chilis (See Note 1)
- 1 bay leaf large
- 1 cinnamon stick dal chini or 2 tsp ground cinnamon, 3-inch stick
- 1 tbsp coriander seeds (dhania seeds, or 3 3/4 tsp ground coriander)
- 3 tsp cumin seeds (jeera seeds, or 3 3/4 tsp ground cumin)
- 2 tsp fenugreek leaves Kasturi methi or 1 tsp fenugreek seeds, dry
- 1 tsp fennel seeds (saunf)
- 1 tsp black peppercorns (kali mirch dane, or 1 1/2 tsp ground black pepper)
- 1/4 tsp asafoetida See Note 2, ground, hing
- 1/4 tsp nutmeg powder
- 1/2 tsp ground ginger
- 1/2 tsp ground cardamom (elaichi powder, or 6 pods ground)
- 1/2 tsp dry mango powder (amchur, optional)
- 1/2 tsp salt
Instructions
- In a sauté pan dry toast the first 9 ingredients on low heat until you can smell their aroma and the seeds start to pop. Shake the pan constantly so as not to burn for 3 minutes.
- Allow spice mixture to cool and then grind with the other ingredients to a powder.
- Store spice mixture in an airtight container for 2 months.
Notes
- Substitute Kashmiri chiles by mixing 3 parts paprika to 1 part cayenne for similar mild heat and color.
- Dried and ground Guajillo chiles can also be used as an alternative chili component.
- For asafoetida, use a blend of 1/8 teaspoon onion powder and 1/8 teaspoon garlic powder if unavailable.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 11 kcal
% Daily Value*
| Calories | 11kcal | 1% |
| Carbohydrates | 2g | 1% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 196mg | 8% |
| Potassium | 28mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 57IU | 1% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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