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!
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:
- 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
- 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.
- Cumin seeds - An essential ingredient in Indian cooking, cumin adds nutty, warm flavors and dimension to countless dishes.
- Green cardamom pods - I always add the whole pods as the outer skin is aromatic and adds flavors
- 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
- Black peppercorns - Adds heat and warmth to the dish
- Whole cloves - Have sweet yet pungent aromas and add warmth
- Ground Turmeric - The bright, healing spice that adds a peppery-woody taste and a deep golden color to curries
- 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.
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.
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Chana Masala Spice Blend
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
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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
Paige says
Just to clarify- this is 3inches total of cinnamon stick?
Archana says
Yes!
Shams says
Only one 3 inch long cinnamon stick.. am i right Archana?
Archana says
Yes!
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.
Priya says
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 🙂
Archana says
Thank you! Love when kids enjoy and appreciate real homemade foods.
Zeb says
Hi is it 3 tbsp coriander seeds or tsp? Thank you
Archana says
yes! 3 tablespoons of coriander seeds
Cooking in Texas says
Hi! I love this recipe! Can we use this spice blend in other recipes with other ingredients (aside from chickpeas)?
Archana says
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
Tom Windelborn says
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.
Archana says
What an awesome use of the chana masala spice blend! Love your creativity!
Antonia James says
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)
Archana says
You are most welcome!
Izzy says
If I use lemon juice will it be a paste rather than a dry mix
Archana says
So you add lemon juice when you cook the chana masala curry.