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!
Spices add amazing depth and flavor to make a rich curry. When it comes to Indian spices, I can write a book. I had no clue about spices and how to add them to Indian curries till I got married. I learned to make homemade spice blends from my mother-in-law who used to crush them manually with a mortar pestle. She used to make red chili powder and garam masala powder at home. Back then, the food processor was not a thing for traditional people.
The best thing about these spices is that you can control the ratio and quality of the spice blend and use different spices for making different masalas. This Chana Masala spice blend is a mix of whole spices and powdered spices. It is spicy and boasts aromatic flavors that come from a large number of Indian spices and can help you make Chole curries that tastes like Indian restaurants easily at home, especially the most popular dish of North India- Chole Bhature!
Fan of homemade spice blends? Try my popular Garam Masala Recipe and Chaat Masala
Find Chole recipes that use this spice blend: Punjabi Chole Masala (Indian Chickpea Curry), Easy Chana Saag, Kala Chana Salad.
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Why Would You Love This Recipe?
- Easy Northern India Recipe.
- Authentic Family Recipe.
- A perfect Homemade Masala.
- Fresh Ingredients.
- Basic spices -whole and powdered are used.
- Vegan, Gluten Free, Nut Free.
- The Best Chana Masala Powder Recipe Ever!
Ingredients
Whole Spices
- Coriander seeds: While I recommend using whole spices if you can't procure any, you may use coriander powder.
- Cumin seeds
- Black peppercorns: Peppercorns add heat and spiciness to the blend.
- Cloves: Cloves have a strong, pungent flavor with a hint of sweetness.
- Cinnamon stick: Cinnamon adds a sweet and woody flavor.
- Black cardamom pods: Swap with Green Cardamom Pods, if you don't find black ones.
- Carom Seeds (Ajwain)
- Dried Red Chilies: the addition of dried chilies makes this chana masala hot and spicy. Start with a little if you don't like the heat.
- Dry Pomegranate Seeds: adds a tangy flavor. You may use amchoor powder as well. (double the amchur quantity given in the recipe card)
- Bay leaves
- Fenugreek Seeds (Methre): You may use fenugreek powder as well.
Powdered Spices
- Ginger powder: Increase it a bit if you don't get Heeng
- Amla Powder: In case it is not available, add dry mango powder.
- Nutmeg Powder: Freshly grated nutmeg works best.
- Heeng (asofetida): Indian spice added for tempering lentils and curries. Swap with ginger powder.
- Dry mango powder (amchur)
- Salt and Pink Salt: Both normal salt and Pink Salt are added for perfect umami flavor.
Difference Between Chana Masala and Garam Masala
Chana masala is a specific spice blend used primarily in cooking chickpeas (chana) in Indian cuisine. Garam masala, on the other hand, is a more general spice blend that is added towards the end of cooking or as a finishing touch to dishes to enhance their flavor and aroma. Garam masala is more versatile and can be used in a wide range of Indian dishes, including curries, stews, meats, and vegetables.
How To Make Dry Chole Masala Powder
Step 1 Dry Roast Whole Spices
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.
Step 2 Cool Off
Once roasted, remove the spices from the heat and let them cool completely.
Step 3 Blend It.
Once cooled, transfer the roasted 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.
Step 4 Store it.
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.
Expert Tips
- 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.
- In North India, we don't add turmeric powder to Chana masala. Feel free to add it.
Storage Suggestions
To ensure maximum freshness and flavor, store our Chana Masala Powder in an air-tight container in a cool, dry place away from direct sunlight. Properly stored, it will retain its flavor for several months.
How To Use This Homemade Chole Spice Blend in Indian Dishes
Spice up the Indian chole masala with this spice blend or add it to kala chana chaat, aloo chana or chana saag for a perfect Indian curry taste!
Recipe FAQs
This chana masala powder when stored properly in a dry airtight container would last for several months.
Curry powder, with its blend of spices like coriander, cumin, and turmeric, offers a flavor profile similar to garam masala, making it a versatile substitute.
You May Also Like:
- Chaat Masala Recipe
- Easy Roti Recipe- Best Indian Chapati
- Authentic Garam Masala Recipe
- Cucumber Radish Salad
- Amla Murabba Recipe- Indian Gooseberry Jam
- Makhana Chaat Recipe
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Easy Chana Masala Powder
Equipment
- 1 pan or sklliet
- 1 food processor grinding the spices
Ingredients
- ½ cup coriander seeds
- 1.2 cup cumin seeds
- 1 cup dried red chillies
- 2 teaspoon dry pomegranate seeds
- 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 Ajwain (carom seeds)
- 2 tablespoon bay leaves
- 1 tsp asafoetida (heeng)
- 2 teaspoon dry ginger powder
- 1 tsp nutmeg powder
- 1 teaspoon Amla Powder
- ½ teaspoon Salt
- ½ teaspoon Pink Salt
- 2 teaspoon dry mango powder (amchur)
Instructions
- 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.
- Once roasted, remove the spices from the heat and let them cool completely.
- 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.
- 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.
| Nutrition Facts | |
|---|---|
| Serving size: 2 tbsp | |
| Servings: 15 | |
| Amount per serving | |
| Calories | 121 |
| % Daily Value* | |
| Total Fat 6.5g | 8% |
| Saturated Fat 2.6g | 13% |
| Cholesterol 0mg | 0% |
| Sodium 682mg | 30% |
| Total Carbohydrate 18.5g | 7% |
| Dietary Fiber 7.8g | 28% |
| Total Sugars 3.8g | |
| Protein 2.9g | |
| Vitamin D 0mcg | 0% |
| Calcium 159mg | 12% |
| Iron 5mg | 26% |
| Potassium 296mg | 6% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |
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