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    Home » Cooking 101

    Homemade Chana Masala Spice blend

    Published: Mar 10, 2016 · Modified: Oct 9, 2022 by Archana · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · 30 Comments

    261 shares
    Jump to Recipe

    Easy 10-minute recipe for homemade chana masala spice blend. This simple recipe will help you bring the flavors of the classic chana masala to your kitchen!

    Chana Masala spice blend

    I have been working to perfect the chana masala spice blend for my restaurant-style chana masala for almost a month. Although there are many variations of this powder, I wanted to make one that uses basic spices that are readily available.

    Spices

    Here are the spices I use, feel free to check out my Essential Indian Spices Guide for more detailed information on each of these spices:

    1. Dried medium hot chilies - I use Kashmiri chilies that add a brilliant orange hue and smokey flavors to the curries without adding too much heat. Tip - You can also add 1 to 2 teaspoons of mild ground paprika in lieu of whole chilies
    2. Coriander seeds - Adds texture to dishes and can be tasted with each bite. Coriander is often paired with cumin for just the right flavors of earthiness.
    3. Cumin seeds - An essential ingredient in Indian cooking, cumin adds nutty, warm flavors and dimension to countless dishes. 
    4. Green cardamom pods - I always add the whole pods as the outer skin is aromatic and adds flavors
    5. Cinnamon/Cassia Bark - Adds earthy flavors to meat and curries and is essential in making spice blends.  Tip: Make sure to break the cinnamon stick into small pieces so they are easy to roast and grind
    6. Black peppercorns - Adds heat and warmth to the dish
    7. Whole cloves - Have sweet yet pungent aromas and add warmth
    8. Ground Turmeric - The bright, healing spice that adds a peppery-woody taste and a deep golden color to curries
    9. Amchur powder - Dry mango powder available in Indian grocery stores adds tangy flavors to the dish.

    Substitutes

    • Ground cumin can be used instead of whole cumin
    • Lemon juice can be used instead of Amchur powder. Simply squeeze the fresh lemon juice into the cooked chana masala.
    Chana Masala spice blend

    This homemade spice blend has the perfect balance of spice that brings out the spicy and tangy flavors while using just a handful of 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.

    Cooking101

    If you enjoy cooking, you have to try making homemade spice blends that will elevate the flavors of any dish you make. You will be blown away by the taste as well as the quality if you compare them to store-bought spices. From my easy 5-ingredient garam masala to the Mom's Garam Masala recipe, learn more about different spices and spice mixes in this cooking 101 guide.

    ★ Have you tried this recipe? We love your feedback, Please click on the stars in the recipe card below to rate.

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    Chana Masala SPice Blend
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    5 from 7 votes

    Chana Masala Spice Blend

    Warm spice blend to make the restaurant style chana masala at home. 
    Prep Time5 mins
    Cook Time5 mins
    5 mins
    Total Time10 mins
    Course: Spice Blend
    Cuisine: Indian
    Servings: 4 ounces
    Calories: 134kcal
    Author: Archana Mundhe

    Ingredients

    • 6 dried medium hot chilies I use Kashmiri chilies
    • 3 tablespoons coriander seeds
    • 3 teaspoons cumin seeds
    • 6 green cardamoms
    • 3 inch cinnamon sticks
    • 10 black peppercorns
    • 10 cloves
    • ½ teaspoon ground turmeric
    • 3 tablespoons amchur powder

    Instructions

    • Lightly roast each spice (except amchur 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 amchur powder and turmeric powder and mix well. Store in an airtight container away from direct sunlight.

    Notes

    • If you do not have amchur powder, you can simply skip it and instead squeeze the fresh lemon juice into the chana masala once it is done cooking. 
    • Ground cumin can be used instead of whole cumin
    • This recipe makes 4 oz of chana masala spice blend

    Nutrition

    Calories: 134kcal | Carbohydrates: 26g | Protein: 5g | Fat: 5g | Sodium: 27mg | Potassium: 493mg | Fiber: 13g | Sugar: 1g | Vitamin A: 875IU | Vitamin C: 6.6mg | Calcium: 254mg | Iron: 9.4mg
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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 in New Jersey with my husband and two sons.
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    1. srividhya says

      March 10, 2016 at 10:41 am

      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.

      Reply
      • Archana says

        March 10, 2016 at 10:44 am

        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!

        Reply
    2. Lynz Real Cooking says

      March 10, 2016 at 11:17 am

      Wow nice spice blend!

      Reply
      • Archana says

        March 10, 2016 at 11:25 am

        Thank you!

        Reply
        • Lynz Real Cooking says

          March 10, 2016 at 11:28 am

          Always looking for great spice blends!

          Reply
          • Archana says

            March 10, 2016 at 11:29 am

            Hope you like this one!

            Reply
    3. Cooking For The Time Challenged says

      March 10, 2016 at 12:17 pm

      Thank you! ?

      Reply
    4. Cooking For The Time Challenged says

      March 10, 2016 at 12:18 pm

      This is something I have been trying to make too.?

      Reply
    5. Alice says

      September 21, 2019 at 11:55 am

      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

      Reply
      • Archana says

        September 21, 2019 at 11:58 am

        Hi Alice, 3 inch long. Let me know how it works out

        Reply
        • Paige says

          February 27, 2020 at 4:47 pm

          Just to clarify- this is 3inches total of cinnamon stick?

          Reply
          • Archana says

            February 28, 2020 at 7:50 pm

            Yes!

            Reply
      • Shams says

        May 15, 2021 at 11:55 pm

        Only one 3 inch long cinnamon stick.. am i right Archana?

        Reply
        • Archana says

          May 16, 2021 at 6:44 pm

          Yes!

          Reply
    6. Joan Wallace says

      October 07, 2019 at 10:35 am

      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?

      Reply
      • Archana says

        October 11, 2019 at 8:59 am

        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

        Reply
    7. Orma says

      November 14, 2019 at 2:43 pm

      Hi! Is there any limit to how long this spice blend can be stored? Thanks!

      Reply
      • Archana says

        November 16, 2019 at 11:38 pm

        Usually they stay fresh for 6 months in an airtight container.

        Reply
    8. Priya says

      February 21, 2020 at 10:52 am

      Made channa masala with this spice blend yesterday since I was out of my usual store bought spice blend. My son absolutely loved it and said it was better than the usual channa masala I make. I dont think I am ever buying the readymade spice blend again. Very easy and fast to make as well. Thank you 🙂5 stars

      Reply
      • Archana says

        February 22, 2020 at 8:54 am

        Thank you! Love when kids enjoy and appreciate real homemade foods.

        Reply
    9. Zeb says

      July 23, 2020 at 8:58 am

      Hi is it 3 tbsp coriander seeds or tsp? Thank you

      Reply
      • Archana says

        July 23, 2020 at 9:34 pm

        yes! 3 tablespoons of coriander seeds

        Reply
    10. Cooking in Texas says

      November 07, 2020 at 8:30 pm

      Hi! I love this recipe! Can we use this spice blend in other recipes with other ingredients (aside from chickpeas)?

      Reply
      • Archana says

        November 10, 2020 at 10:48 am

        Yes! You can use it in many different curries and also it will go well with fish. You can also use it as a rub on chicken and meats

        Reply
    11. Tom Windelborn says

      January 03, 2021 at 3:59 pm

      This is a great spice blend, not just for Chana Masala, but also if you want an easier way to season the poha snack mix! Instead of all the spices in the MOC poha mix, I just put 3 tablespoons of this blend and some extra turmeric into the tempering oil and tossed it with the toasted poha and nuts, and it was very delicious.5 stars

      Reply
      • Archana says

        January 04, 2021 at 10:45 pm

        What an awesome use of the chana masala spice blend! Love your creativity!

        Reply
    12. Antonia James says

      May 12, 2021 at 4:39 pm

      Excellent recipe. A keeper for sure. I use it whenever garam masala is called for in a recipe (and even when it's not). Thank you! ;o)

      Reply
      • Archana says

        May 16, 2021 at 6:46 pm

        You are most welcome!

        Reply
    13. Izzy says

      October 28, 2022 at 7:55 pm

      If I use lemon juice will it be a paste rather than a dry mix

      Reply
      • Archana says

        October 30, 2022 at 3:58 pm

        So you add lemon juice when you cook the chana masala curry.

        Reply

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    Hi, I'm Archana: a former software engineer, now a full-time blogger. I am a mother of two boys who share my love for food and cooking. Words I love to hear are, “Mom, what’s for dinner?” The same words I say to my mom every time we speak. I live in the greater New York City Area with my husband and sons.

    Learn More About Me!

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