Chana Masala Powder is a versatile spice blend originating from Indian cuisine. It comprises a mix of toasted and ground spices like coriander, cumin, cloves, cinnamon, dried red chilies, among others.
Follow my simple recipe to make chana masala powder at home quickly to spice up your dishes.
KEY TAKEAWAYS
- Chana masala powder is made from a variety of Indian spices. It adds authentic Indian flavor to several dishes.
- It can be best used in chana masala curry.
- Always use a clean airtight glass jar or container to store the powder, preferably inside a cupboard located in a cool, dark place, away from moisture. This will help preserve the flavor for a much longer period. Do not refrigerate.
- A couple of close alternatives to chana masala powder include curry powder and garam masala powder. Also, chaat masala powder or a simple combination of ground coriander and cumin seeds can be its close alternatives.
How to Make Chana Masala Powder? (Step by Step Guide with Images)
Step 1: Heat a frying pan or wok on a medium flame and put 2 tablespoons coriander seeds, 2 tablespoons cumin seeds, ½ tablespoon carom seeds, 2 tablespoons dried pomegranate seeds, 2 tablespoons whole black pepper, 1 tablespoon cloves, 2 pods of green cardamom, 1 pod of black cardamom, 2 cinnamon sticks, 3 bay leaves, 10 medium-sized dried red chillies, 2 tablespoons dried fenugreek leaves or kasuri methi in it.
Step 2: Stir the mixture occasionally until you hear crackling sounds. Turn the flame off.
Step 3: Add turmeric powder.
Step 4: Add salt to taste.
Step 5: Mix them well and set it aside to cool.
Step 6: Put all the dry roasted ingredients in a grinder.
Step 7: Grind them nicely and your chana masala power is ready.
Recipe Card
Chana Masala Powder | Chole Masala Powder
Ingredients
- 2 tbsp Coriander seeds
- 2 tbsp Cumin seeds
- ½ tbsp Carom seeds
- 2 tbsp Dried pomegranate seeds
- 2 tbsp Black pepper
- 1 tbsp Cloves
- 2 pieces Green cardamom
- 1 piece Black cardamom
- 2 pieces Cinnamon sticks
- 3 pieces Bay leaves
- 10 pieces Dried red chili
- 2 tbsp Dried fenugreek leaves
- 1 tbsp Turmeric powder
- Salt to taste
Instructions
- Heat a frying pan or wok on a medium flame and put 2 tablespoons coriander seeds, 2 tablespoons cumin seeds, ½ tablespoon carom seeds, 2 tablespoons dried pomegranate seeds, 2 tablespoons whole black pepper, 1 tablespoon cloves, 2 pods of green cardamom, 1 pod of black cardamom, 2 cinnamon sticks, 3 bay leaves, 10 medium-sized dried red chillies, 2 tablespoons dried fenugreek leaves or kasuri methi in it.
- Stir the mixture occasionally until you hear crackling sounds. Turn the flame off.
- Add turmeric powder.
- Add salt to taste.
- Mix them well and set it aside to cool.
- Put all the dry roasted ingredients in a grinder.
- Grind them nicely and your chana masala power is ready.
Notes
- I prefer roasting the whole spices individually before grinding them together. It adds to the eventual flavor of the chana masala powder.
- Be cautious not to over-roast the whole spices. As soon as you hear the crackling sound, remove the spices from the pan and continue with the others, one by one.
- Cooling the roasted whole spices completely before grinding is strongly recommended. This will preserve the aroma and offer a smooth texture to the eventual powder.
- The coarseness or smoothness of the powder is a personal preference. I prefer it smooth because it perfectly balances the flavor of the dishes I add it to.
- Sometimes, I also prefer using a traditional mortar and pestle to grind the toasted whole spices. However, you may use a grinder but be careful about the heat generated by the rotating electric motor. So, grind intermittently.
