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.
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.