• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Spice Up The Curry
  • Home
  • About
  • Recipes
    • By Category
    • By Ingredients
    • Festivals
    • Collections
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
  • About
  • Recipes
  • Ingredients
  • Festivals
  • Collections
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • search icon
    Homepage link
    • About
    • Recipes
    • Ingredients
    • Festivals
    • Collections
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Spice Blends

    Chana Masala Powder

    Published: Feb 14, 2023 · Last Modified: Feb 14, 2023 by Kanan Patel / Leave a Comment

    Jump to Recipe Pin Recipe
    Chana masala powder in a white bowl with a spoon inside.

    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. 

    Chana masala powder in a bowl with whole spices around the bowl.
    Jump to:
    • ❤️About This Recipe
    • 🧾Ingredient Notes
    • 👩‍🍳Step By Step Photo Instructions 
    • 💭Expert Tips
    • 🥣 Storage Instructions
    • 🍽 How To Use In The Recipes
    • 📋 Recipe Card

    ❤️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.

    Chana masala powder recipe ingredients in bowls and spoons with labels.
    • 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.

    Collage of 2 images showing dry roasting cumin and coriander seeds.

    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.

    Collage of 2 images showing dry roasting whole spices.

    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. 

    Collage of 4 images showing dry roasting kasoori methi, anardana and black salt, removed to a plate.

    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.

    Collage of 4 images showing grinding into powder and mixing rest spice powders.

    💭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. 
    Chana masala powder in a white bowl with a spoon inside.

    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

    Step by Step Photos AboveWant to make it perfect first time? Don't forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!
    Chana masala powder in a bowl with whole spices around the bowl.
    Print Pin Save Saved!

    Chana Masala Powder Recipe

    4.50 from 2 votes
    Tried this recipe? Leave a comment and/or give ★ ratings
    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.
    Author: Kanan
    Course: Basics
    Cuisine: Indian
    Calories: 27kcal
    Servings 0.75 cup
    Prep Time 10 minutes
    Cook Time 5 minutes
    Total Time 15 minutes
    US measuring cups are used (1 cup = 240 ml) See details

    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
    Prevent your screen from going dark

    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.
    Storage: Store in a dry, clean airtight container and keep in a cool, dry space away from sunlight.
    Shelf life: It stays good for 3-4 months.

    Nutrition

    Calories: 27kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Sodium: 703mg | Potassium: 102mg | Fiber: 2g | Sugar: 0.4g | Vitamin A: 139IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 2mg
    *Nutrition information is a rough estimate for 1 serving
    Did you make this recipe?Snap a pic, mention @spice.up.the.curry or tag #spiceupthecurry. I would love to see.

    Similar Recipes

    • Sambar powder in a bowl with dried chilies and sambar bowl on the side and napkin under it.
      Sambar Powder (Sambar Masala)
    • Thandai powder in a glass jar garnished with rose petals.
      Thandai Powder
    • Milk masala powder with a spoon in it with masala doodh glass and a container in the back.
      Milk Masala Powder (Masala Doodh)
    • Biryani masala in a bowl and biryani in a plate in the back.
      Biryani Masala Powder
    0 shares
    • Facebook
    • WhatsApp

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Kanan

    Hi, I'm Kanan Patel. I share easy, delicious vegetarian recipes (mostly Indian) and Eggless baking recipes that you can sure count on!

    More about me →

    Indian Spice Box

    Indian Spice Box

    Top Recipes

    • A stack of eggless chocolate chip cookies with a glass of milk.
      Eggless Chocolate Chip Cookies
    • eggless brownies on parchment paper.
      World’s BEST Eggless Brownies
    • close up top view of shahi paneer in a serving wok on a wooden board
      Punjabi Shahi Paneer (Restaurant Style)
    • Taking a spoonful of chipotle sauce from a bowl with taco plate in the back.
      Chipotle Sauce
    • eggless banana muffins in a basket with parchment paper liner
      Eggless Banana Muffins Recipe
    • Frankie Recipe (Bombay Veg Frankie Roll)
      Frankie Recipe (Bombay Veg Frankie Roll)

    Footer

    ↑ back to top

    About

    • About Kanan
    • Privacy Policy
    • Disclosure
    • Accessibility Policy
    • Nutrition Disclaimer

    Newsletter

    • Sign Up! for emails and updates. Plus get a bonus cooking tips!

    Resources

    • Conversion Chart
    • Glossary
    • Recipe Index
    • Contact

    As Featured In

    Spice Up The Curry Featured in sites

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Spice Up The Curry