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Front view of chana masala spice blend in bowl with spoon.
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5 from 3 votes

Chana masala powder recipe

This easy homemade chana masala spice blend adds mouthwatering, irresistible flavor and aroma to chana masala, making it even better than your favorite restaurant version.
Prep Time2 minutes
Cook Time8 minutes
Total Time10 minutes
Course: Spice Mix
Cuisine: Indian
Diet: Gluten Free, Vegan, Vegetarian
Servings: 8 servings
Calories: 35kcal
Author: Vaishali · Holy Cow Vegan

Equipment

  • Skillet
  • Blender (or spice grinder)

Ingredients

  • ¼ cup coriander seeds
  • 2 tablespoons cumin seeds
  • 10 cloves
  • 10 green cardamom pods
  • 1 teaspoon black peppercorns
  • 2 inch cinnamon stick (broken into smaller pieces)
  • 8 dried red chili peppers
  • 4 bay leaves
  • 1 tablespoon ajwain (caraway seeds)
  • 2 tablespoons kasoori methi (dried fenugreek leaves)
  • 2 heaping teaspoons amchur (dried mango powder)

Instructions

  • Place all the ingredients except the amchur on a dry skillet.
    Spices in skillet.
  • Toast over medium-low heat for about eight minutes, until the spices are very aromatic and the coriander seeds are a couple of shades darker.
    Toasted chana masala spices in skillet.
  • Remove all spices to a plate, and stir in the powdered amchur. Let the spices cool to room temperature, then place in a blender or spice grinder.
    Spices in blender.
  • Blend into a fine powder.
    Blended chana masala powder in blender jar.

Nutrition

Serving: 1tablespoon | Calories: 35kcal | Carbohydrates: 6g | Protein: 1g | Fat: 2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Sodium: 5mg | Potassium: 107mg | Fiber: 3g | Sugar: 0.3g | Vitamin A: 159IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 2mg