Homemade Chickpea Masala Powder – Chana Masala
A mixture of ground spices known as chana masala powder or chole masala is frequently used in chickpea curries . It enhances the flavor and aroma of food. The most frequently used spices in chana masala powder are cumin, coriander, cinnamon, black cardamom, cardamom, pepper, clove, and nutmeg.
If you use this fresh chickpeas homemade spice powder in your curry, you will never buy readymade spice powder from the store again. Simply make a small quantity of this spice powder and store it in a container.
Ingredients In Chana Masala Powder
You can find many of these ingredients at our Sadhyafoodie amazon shop. If you like to find the name of these spices in different languages check our list, Indian Spice’s names in Malayalam, English, Hindi and Tamil with pictures.
- Coriander seeds
- Cumin seeds
- Kashmiri Red Chilies: This give bright color to the mix without making too spicy.
- Black peppercorns
- Cloves
- Fennel seeds
- Black cardamom
- Green cardamom
- Cinnamon
- Bay leaf / tej patta
- Mace
- Kasuri Methi
- Dry Mango Powder
How To Make Freshly Ground Chole Masala Powder
Chana Masala Powder
Ingredients
- 2 Tablespoon Kasuri methi (dried fenugreek methi leaves)
- 2 Tablespoon dried mango powder amchur
For Dry Roast
- 1 piece mace
- 8 Nos cloves
- 10 Nos dried Kashmiri red chili
- 2 Teaspoons black peppercorns
- 2 Nos black cardamom
- 5 Nos green cardamom
- 1/4 cup coriander seeds
- 2 1/2 Tablespoon cumin seeds
- 1 tsp fennel
- 2 Nos one inch cinnamon
- 1 tsp Shah Jeera caraway
- 4-5 Nos Bay leaves
Instructions
Preparation
- To make chana masala powder, gather all of the ingredients.
- Cut Bay leaves in to small.
- Break Cinnamon stick into small pieces
Making Chana Masala Powder
- Heat heavy pan over medium heat and dry roast coriander seeds for 4 minutes on medium-low heat. Keep stirring to roast evenly. Transfer this to a plate and allow it to cool.
- Now in the same pan add cumin seeds and roast them lightly on medium-low heat. Remove from the heat and keep it aside to cool down.
- Dry Roast all remaining spices (except bay leaf, mango powder, and Kasuri methi ) together in the pan on low heat for 5 minutes, stirring often to roast it evenly. If the spices are burnt, they will turn quite bitter.
- Add bay leaves, continue to dry roast for 1 more minute over low heat, just until the spices are aromatic. Remove from the pan to a plate and spread it out to cool down.
- Grind together dried mango powder, Kasuri methi, and the roasted ingredients into a fine powder using a grinder.
- Store in a clean, dry, and airtight jar and use it as required.
Frequently Asked Questions
Where to Buy Spices?
Many of these spices are widely available in local supermarkets or Indian grocery stores. You can also get these spices from some online stores and here are a few that you can check out.
How to Store Garam Masala?
When chana masala is exposed to air, it loses its flavor. To keep yours from losing flavor over time, keep it sealed in an airtight jar. Plastic containers should be avoided since they absorb the flavors that are produced when the spice mixture is aged.
Cover tightly and keep in a cold dry place. You can also keep it in the refrigerator or freezer.
Related Recipes
Indian cooking requires a spice blend or masala powder. Each recipe and curry requires a unique spice blend, which can be made ahead of time and used as needed.
- North Indian Garam Masala Powder | How to Make Garam Masala Powder
- Kerala Garam Masala Recipe | Homemade Garam Masala
Indian Spices
Many Indian Spices are now available at our Amazon shop