Chana masala powder is an aromatic blend of spices used to flavor the popular Indian dish chana masala, also known as chole masala. It is made by roasting and grinding a variety of spices.
This spice blend can be purchased pre-made, but it is also easy to make at home. Homemade chana masala powder is fresher and has more flavor than store-bought powder.
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Why you will love this recipe?
- Freshness: Homemade chana masala powder is made with fresh spices, which means it has a more vibrant flavor than store-bought ones.
- Easy to make: Making this chole masala powder at home is easy and only takes a few minutes. All you need is a pan, a spice grinder or blender, and some spices.
- Versatility: Chana powder can be used to make chickpea curry, but it can also be used to flavor other dishes, such as dal, rice, and vegetables.
What is chana masala?
Chana masala is a chickpea curry originating in the Indian subcontinent. It is a staple dish in North Indian cuisine. Chana masala is made with white chickpeas, onions, tomatoes, and this flavorful spice blend. Also called chole masala, it is a popular dish in Indian restaurants, and it is also easy to make at home.
Ingredients
See the recipe card for full information on ingredients and quantities.
Step-by-step instructions
Step 1: Heat a
Step 2: Next, add coriander seeds and cumin seeds to the same pan. Dry roast until they are aromatic. To the same mixture, add green cardamom pods, seeds of black cardamom, cinnamon stick, cloves, black peppercorn, and fennel seeds. Roast for a further 1-2 minutes (images 2 and 3).
Step 3: Set everything aside and let it cool down completely (image 4).
Step 4: Grind the roasted whole spices into a fine powder in a coffee grinder or mixie (images 5 and 6).
Step 5: Once the whole spices are ground, add the powdered spices to the blender (amchur powder, anardana powder, dried ginger powder, nutmeg powder, turmeric powder, black salt, and hing). Blend for a few seconds so that everything combines well (images 7 and 8).
Expert Tips
Roast the spices evenly. The spices should be roasted until they are fragrant, but not burned. If the spices are burned, they will have a bitter taste. To evenly roast the spices, stir them constantly while they are in the pan.
Cool the whole spices before grinding. After toasting, allow the spices to cool completely before grinding them. Grinding hot spices can result in moisture buildup, affecting the quality of the powder.
Store the homemade chole masala powder in an air-tight container. This will help to keep the powder fresh and flavorful for up to 6 months.
Adjust the spice level to your liking. If you like your food spicy, add more dried red chilies or red chili powder to the recipe. If you prefer a milder flavor, reduce the amount of chilies or omit them altogether.
Other optional spices that can be added to this spice blend are bay leaf, kasuri methi (dry fenugreek leaves), caraway seeds, and cumin powder.
Use chana masala powder in other dishes. Chole masala powder is not just for chickpea curry! It can be used to flavor other dishes, such as dal tadka, chana pulao, and other Indian curries and vegetables. It is a versatile spice blend that can add a delicious Indian flavor to any dish.
Recipe FAQs
This spice mix is available at most Indian grocery stores. You can also find it online at Amazon and other retailers.
It can last for up to 6 months in an airtight container in a cool, dark place.
This spice mix is typically used to make chana masala curry, but it can also be used to flavor other dishes, such as dal, rice, and vegetables. It is a versatile spice blend that can add a delicious Indian flavor to any dish.
More homemade masala blend recipes
- Homemade Coriander Powder (Ground Coriander for Indian Cooking)
- Homemade Pav Bhaji Masala Powder
- Homemade Curry Powder Recipe
- Garam Masala Recipe
If you tried this Chole Masala Powder Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below.
Recipe card
Chana Masala Powder
Equipment
Ingredients
Whole spices:
- 3 tablespoon coriander seeds
- 3 teaspoon cumin seeds
- 12-15 Kashmiri red chili
- 6 green cardamom
- 1 black cardamom (discard skin and use seeds)
- 3 inch cinnamon
- 10 cloves
- 1 teaspoon peppercorn
- 1 teaspoon fennel seeds (saunf)
Powdered spices:
- 2 tablespoon amchur (dry mango powder)
- 1 tablespoon anardana powder (dry pomegranate seeds powder)
- 1 teaspoon ginger powder
- 1 teaspoon nutmeg powder
- ½ teaspoon turmeric powder
- 1 teaspoon black salt
- ½ teaspoon asafoetida hing
Instructions
Dry roast whole spices:
- Heat a frying pan on medium heat and dry roast red chili until they puff up and become crisp. Set them aside.
- Next, add coriander seeds and cumin seeds in the same pan. Dry roast until they are aromatic.
- To the same mixture, add green cardamom, seeds of black cardamom, cinnamon, cloves, black pepper, and fennel seeds. Roast for a further 1-2 minutes.
- Set everything aside and let it cool down completely.
Grind the spices:
- Grind the roasted whole spices into a fine powder in a blender or mixie.
- Once the whole spices are ground, add the powdered spices to the blender (amchur, anardana powder, dried ginger powder, nutmeg powder, turmeric powder, black salt, and hing).
- Blend for a few seconds so that everything combines well.
- Store in an airtight container.
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