I have been working to perfect the chana masala spice blend for my restaurant style chana masala for almost a month. There is no wrong way to make this spice blend as long as you have some basic key ingredients. The only tricky part was figuring out the proportions so that the dish is a perfect blend of spicy and tangy flavors, without over complicating the recipe by using too many ingredients.
I am so excited that I finally have my recipe nailed and happy to share it with you. Here is how I make my favorite homemade chana masala spice blend.
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Warm spice blend to make the restaurant style chana masala at home.
- 6 dried medium hot chilies I use Kashmiri chilies
- 3 tbsp coriander seeds
- 3 tsp cumin seeds
- 6 green cardamoms
- 3 inch cinnamon sticks
- 10 black peppercorns
- 10 cloves
- 1/2 tsp turmeric powder
- 3 tbsp aamchoor powder
- Lightly roast each spice (except aamchoor and turmeric powder) in a small pan until they are hot and fragrant, about a minute. Stir frequently and make sure not to burn by roasting too long. The goal is to make them a bit toasty so they are easy to grind.
- Cool spices and then grind fine in a coffee or spice grinder. Add aamchoor powder and turmeric powder and mix well. Store in an airtight container away from direct sunlight.
Makes 4 oz of chana masala spice blend
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Author: Archana
Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live New Jersey with my husband and two sons.
srividhya says
This is so good Archana. One of my friend shares her home made channa masala powder and Goda masala. Now I know the channa masala recipe. 🙂 Good share.
Archana says
Thank you! I hope you like it! Once you have the spice blend ready making Chana masala is simple. I am sharing my Chana masala recipe using this spice blend shortly!
Lynz Real Cooking says
Wow nice spice blend!
Archana says
Thank you!
Lynz Real Cooking says
Always looking for great spice blends!
Archana says
Hope you like this one!
Cooking For The Time Challenged says
Thank you! ?
Cooking For The Time Challenged says
This is something I have been trying to make too.?
Alice says
Hey, I’m kinda late so I hope you are going to see this, how many cinnamon sticks do you use? Are they 3 inch long or do you use 3 sticks? Thank you
Archana says
Hi Alice, 3 inch long. Let me know how it works out
Joan Wallace says
I need to make my mixes from powdered spices. (I only purchase organic due to a health condition and the whole varieties are difficult to find.) Is there any way you can convert your whole spices to powdered measurements?
Archana says
Hi Joan, sorry for the delay in replying. Here you go. This will make mix 8 to 10 tablespoons of spice mix. Add only 2 at a time taste and add more as needed. IF you do ot have aamchoor powder that is added in the end simply squeeze fresh lemon.
3 tablespoons Kashmiri chili powder
3 tbsp ground coriander
3 tsp ground cumin
1 teaspoon ground cardamom
1 tablespoon ground cinnamon
1 teaspoon ground pepper
1 teaspoon ground cloves
1/2 tsp turmeric powder
Orma says
Hi! Is there any limit to how long this spice blend can be stored? Thanks!
Archana says
Usually they stay fresh for 6 months in an airtight container.