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Easy Chana Masala Powder
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Easy Chana Masala Powder

This homemade Chana Masala Powder, made with a blend of warm Indian spices is perfect for getting the spicy flavors in Chole Masala Curry, and so many Chana dishes. A humble yet perfected recipe over the years that gathers in just 10 min!

Prep Time
2 mins
Cook Time
2 mins
Additional Time
5 mins
Total Time
9 mins
Servings: 1 jar
Calories: 120 kcal
Cuisine: Indian

Ingredients

  • ½ cup coriander seeds
  • 1.2 cup cumin seeds
  • 1 cup dried red chili
  • 2 teaspoon pomegranate seeds dried
  • 2 tablespoon black peppercorns
  • 2 tablespoon black cardamom pods
  • 2 inch cinnamon stick
  • 2 tablespoon cloves
  • 1 tablespoon fenugreek seeds
  • 1 tablespoon yellow mustard seeds
  • 1 teaspoon carom seeds ajwain
  • 2 tablespoon bay leaf
  • 1 tsp asafoetida aka heeng
  • 2 teaspoon ground ginger dry powder
  • 1 tsp nutmeg powder
  • 1 teaspoon amla powder
  • ½ teaspoon salt
  • ½ teaspoon pink salt
  • 2 teaspoon dry mango powder aka amchur

Instructions

    Cup of Yum
  1. In a dry skillet or pan, roast all the whole spices together over medium heat until fragrant, about 2-3 minutes. Stir frequently to prevent burning.
  2. Once roasted, remove the spices from the heat and let them cool completely.
  3. Once cooled, transfer the toasted spices to a spice grinder or mortar and pestle. Add the powdered spices: dry mango powder, turmeric powder, red chili powder, and asafoetida.Grind the spices into a fine powder. If using a spice grinder, pulse the mixture several times until finely ground. If using a mortar and pestle, grind the spices together until they form a uniform powder.
  4. The Chana Masala Spice mix is ready. Store it in an airtight container in a cool, dark place for up to 6 months.Use the chana masala powder to flavor chickpea dishes such as chana masala, chickpea curry, chana saag, or roasted chickpeas. Adjust the amount of spice mix according to your taste preferences.

Notes

  • Make sure there is not even a bit of moisture in any ingredient or the utensils used for making masala blend and even the jar in which we are going it store it later.
  • Check the image of the coriander seeds I have shared. I kept it in the sun (for half an hour)) as it was a bit old spice I had procured as compared to the rest of the fresh spices.
  • I also show sun to jars, spoons, measuring cups, etc before making any masala blend or pickles.
  • While you may roast the whole spices separately, I find it convenient to roast them together.
  • Roast them on slow to medium flame in a heavy-bottomed pan/ skillet for 2 min or till they become aromatic.