Chana masala powder is a unique blend of spices used in making many chickpea curry recipes like chole bhature, instant pot chana masala, chana aloo, chana paneer, etc. Once you try this homemade chole masala powder, you’ll never buy the ready-packet ones.
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❤️About This Recipe
Better than store-bought: There is much other stuff that I buy ready to make my everyday cooking easy. But when it comes to Indian spice blends, I always prefer to make them at home. As homemade ones are fresh without any artificial flavors or preservatives.
Aromatic: This homemade chana masala powder has a much more intense and fresh aroma than a store-bought packet.
15 minutes only: It looks like there are so many spices required, but the process is so much easy and quick. With just 15 minutes of active time (includes measuring spices, roasting and grinding), your homemade chana masala powder is ready.
Scalable: You can double or triple the recipe if you want to make it in bulk.
Different than garam masala recipe: This chole masala powder is spicy (because of dried red chilies), tart, tangy (chatpata, because of anardana and amchur) and savory salty (because of black salt).
🧾Ingredient Notes
Here is a pic of the whole spices and spice powders you’ll need to make this chana masala powder recipe.
- Base Spices: Coriander seeds and cumin seeds.
- Leaves: You’ll need bay leaves and kasoori methi (aka dried fenugreek leaves).
- Sweet aroma and flavor: This comes from cinnamon, cloves, cardamoms, nutmeg and mace.
- Spicy & Hot: This flavor comes from dried red chilies and black peppercorns.
- Sour: This flavor comes from amchur (dried mango powder) and anardana (dried pomegranate arils).
- Salty: It comes from the addition of black salt (kala namak).
- Other savory spice powders: You’ll need turmeric powder and ground ginger (sonth).
👩🍳Step By Step Photo Instructions
1) Take base spices (coriander seeds and cumin seeds) in a pan. Turn the heat on to low-medium.
Dry roast with stirring constantly until both seeds get a slight color change and become aromatic. Remove it to a plate.
2) In the same pan, add the rest whole spices (cinnamon, cloves, peppercorns, green and black cardamoms, mace, a piece of nutmeg, dried red chilies and bay leaves).
Dry roast with stirring constantly for a couple of minutes. You’ll notice chilies get a slightly darker color and some spices get aromatic. Remove it to the same plate.
3) Dry roast anardana until they are crunchy (not soft anymore). Remove it to a plate.
4) Dry roast kasoori methi until crisp up and remove it to the same plate.
5) Dry roast the black salt for 2 minutes only (just to get rid of any moisture to increase the shelf life of chana masala powder).
6) Let the roasted spices cool down to room temperature.
7) Then make a fine powder using a spice grinder (or a coffee grinder). I had to do it in batches as my grinder jar is small.
8,9) In prepared powder, add amchur, turmeric powder and ground ginger. Make sure to break all the lumps of amchur.
10) Mix everything together using a whisk or using your fingers. Store this homemade spice blend in an airtight container.
💭Expert Tips
- Always add spices to the cold pan and then turn the heat on. This way spices reach the best optimum flavor once roasted. If added to the hot pan then you are shocking the spices.
- Keep stirring continuously while dry roasting the spices.
- Once aromatic and roasted, don’t keep them in the hot pan. Immediately remove them to a plate to stop the roasting process otherwise spices may get a burn or over-roasted from one side.
- I always use my spice/coffee grinder for the best results. (the one I kept exclusively for spice powders). Do not grind coffee and spices in the same grinder.
🥣 Storage Instructions
- Store chana masala powder in an air-tight glass jar or container.
- Keep the jar in a cool dry space, away from sunlight.
- Chole masala powder stays fresh for 4-5 months depending on the climate where you live. In humid weather, it doesn’t stay fresh for longer compared to dry, cold weather.
- Moisture is the big enemy when it comes to shelf life, so make sure to use the clean dry jar to store and make sure that the spoon is not wet while using the masala.
🍽 How To Use In The Recipes
- Chana masala powder is used in making various chickpeas (chole/chana) dishes like pindi chole, chana masala, aloo chana, chana paneer, etc.
- You’ll need around 1 teaspoon of chole masala powder for 2-3 servings of curry.
- Though some recipes like Delhi style chole where no other spices are added, you’ll need around 2 tablespoons of this spice blend for 2-3 servings.
Check Out Other Homemade Spice Blends
- Biryani masala
- Tikka masala spice mix
- Kadai masala
- Pav bhaji masala
- Sambar powder
- Rasam powder
- Sandwich masala
Did you try this chana masala powder recipe? I’d love to hear about it! Leave a review in the comment section below.
📋 Recipe Card
Chana Masala Powder Recipe
Ingredients
- 4 tablespoons Coriander seeds (sabut dhaniya)
- 3 tablespoons Cumin seeds
- 2 inch Cinnamon stick
- 2 Black cardamoms
- 5 Green cardamoms
- 1 teaspoon Cloves
- 1 tablespoon Black peppercorns
- 2 strands Mace (Javitri)
- ¼ of Nutmeg break the whole nutmeg using a mortar and pestle and use ¼ portion.
- 8 Dried red chilies
- 4 Bay leaves
- 2 tablespoon Kasoori methi (Dried fenugreek leaves)
- 3 tablespoons Anardana powder (dried pomegranate seeds powder)
- 1 tablespoon Black salt (Kala namak)
- 1 tablespoon Amchur powder (dried mango powder)
- 1 ½ teaspoon Dry ginger powder (sonth or saunth)
- 1 teaspoon Turmeric powder
Instructions
- Dry Roast: Take base spices (coriander seeds and cumin seeds) in a pan. Turn the heat on to low-medium. Dry roast with stirring constantly until both seeds get a slight color change and become aromatic. Remove it to a plate.
- In the same pan, add the rest whole spices (cinnamon, cloves, peppercorns, green and black cardamoms, mace, a piece of nutmeg, dried red chilies and bay leaves). Dry roast with stirring constantly for a couple of minutes. You’ll notice chilies get a slightly darker color and some spices get aromatic. Remove it to the same plate.
- Dry roast anardana until they are crunchy (not soft anymore). Remove it to a plate.
- Dry roast kasoori methi until crisp up and remove it to the same plate.
- Dry roast the black salt for 2 minutes only (just to get rid of any moisture to increase the shelf life of chana masala powder).
- Let the roasted spices cool down to room temperature.
- Grind: Then make a fine powder using a spice grinder (or a coffee grinder). I had to do it in batches as my grinder jar is small.
- In prepared powder, add amchur, turmeric powder and ground ginger. Make sure to break all the lumps of amchur.
- Mix everything together using a whisk or using your fingers.
- Store in an airtight container.
Notes
- Always add spices to the cold pan and then turn the heat on. This way spices reach the best optimum flavor once roasted. If added to the hot pan then you are shocking the spices.
- Keep stirring continuously while dry roasting the spices.
- Once aromatic and roasted, don’t keep them in the hot pan. Immediately remove them to a plate to stop the roasting process otherwise spices may get a burn or over-roasted from one side.
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