Chana Masala Spice Blend
User Reviews
5
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Prep Time
5 mins
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Cook Time
5 mins
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cooling time
10 mins
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Total Time
20 mins
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Servings
ounces
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Calories
134 kcal
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Course
Condiments
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Cuisine
Indian
Chana Masala Spice Blend
Description
This recipe creates a spice blend by lightly roasting whole spices such as red chilies, coriander, cumin, cardamom, cinnamon stick, black peppercorns, and cloves until fragrant. After cooling, the spices are ground finely and mixed with turmeric and amchur powder (dried mango powder) to complete the blend. The roasting enhances aroma and flavor, while grinding produces a fine powder that evenly seasons dishes.
The Kashmiri red chilies provide moderate heat and a deep red color, while amchur powder adds tanginess characteristic of chana masala. The combination of warm spices like cumin, cinnamon, and cardamom contributes layers of earthy and floral notes.
This blend can be stored in an airtight container away from sunlight for several weeks. It can be used in cooking chana masala or other curries to impart authentic Indian spice profiles.
If amchur powder is unavailable, fresh lemon juice can be added during cooking to provide acidity. Ground cumin or ground cinnamon may substitute their whole spice counterparts as needed.
Ingredients
- 6 to 8 red chili use less if using a hotter variety of chilies, whole; dried; Kashmiri
- 3 tablespoons coriander seeds
- 3 teaspoons cumin seeds
- 6 cardamom pods whole, green
- 1 inch cinnamon stick broken into smaller pieces
- ½ teaspoon black peppercorns
- 10 cloves
- ½ teaspoon Turmeric ground
- 3 teaspoons amchur powder
Instructions
- Lightly roast all spices (except amchur and turmeric powder) in a pan until they are fragrant and hot to the touch, about 2 to 3 minutes. Stir frequently and make sure not to burn by roasting too long. The goal is to make them a bit toasty so they are easy to grind.
- Take out the roasted spices in a dish and allow them to cool down completely.
- Add the spices to a spice grinder and make a fine powder. Add amchur powder and turmeric powder and pulse 2 to 3 times or until mixed well. Store in an airtight container in a cool dry place away from direct sunlight.
Notes
- If amchur powder is not available, add fresh lemon juice to the chana masala at cooking end for acidity.
- Ground cumin can substitute whole cumin seeds; 1 tablespoon ground cinnamon can replace the cinnamon stick.
- This recipe yields about 4 ounces or half a cup of spice blend stored best in a sealed container in a cool, dry place.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1ounces
Amount Per Serving
Calories 134 kcal
% Daily Value*
| Calories | 134kcal | 7% |
| Carbohydrates | 26g | 9% |
| Protein | 5g | 10% |
| Fat | 5g | 8% |
| Sodium | 27mg | 1% |
| Potassium | 493mg | 10% |
| Fiber | 13g | 52% |
| Sugar | 1g | 2% |
| Vitamin A | 875IU | 18% |
| Vitamin C | 6.6mg | 7% |
| Calcium | 254mg | 25% |
| Iron | 9.4mg | 52% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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