Chana Masala Powder
This homemade chana masala powder is perfect for making chana masala/chickpea masala/chickpea curries. Homemade masalas are so aromatic and flavourful, without any artificial preservatives in it.
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.