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    Home » Cooking 101

    Chana Masala Spice Blend | Chole Masala Powder

    Published: Jun 12, 2023 by Archana · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · 30 Comments

    312 shares
    Jump to Recipe

    Here is my EASY 10-minute recipe for homemade Chana Masala Spice Blend with authentic warm flavors and earthy aromas. This simple recipe will help you bring the flavors of the restaurant-favorite Chana Masala to your kitchen.

    This recipe originally published on March 2016, has been updated with new photos, videos, and a step-by-step recipe. I have also modified the recipe slightly to use less amchur and more black peppercorns.

    Jump to:
    • Ingredients For Homemade Chana Masala Spice Mix
    • How to Make Chana Masala Spice Mix
    • Storing
    • How to Use Chana Masala Spice
    • Substitutes
    • More Indian Spice Blend Recipes
    • Recipe

    This homemade chana masala spice blend is a must for the restaurant-style chana masala recipe. Although there are many variations of this powder, this one uses basic spices that you may already have in your pantry. The masala powder has a perfect balance of seasoning along with the spicy and tangy flavors of chana masala. The best part is that you can make this spice mix ahead of time and store it in an airtight container for up to 6 months.

    Ingredients For Homemade Chana Masala Spice Mix

    Here are the spices I use to make aromatic chana masala spice mix. You may also enjoy my Essential Indian Spices Guide for more detailed information on each of these spices:

    1. Dried Whole Chilies - I use Kashmiri chilies that add a brilliant orange hue and smokey flavors to the curries without adding too much heat. You can also add 1 to 2 tablespoons of mild ground red chili powder instead of whole chilies
    2. Coriander seeds - Adds earthy textures and robust flavor to the curry.
    3. Cumin seeds - An essential ingredient in Indian cooking, cumin adds nutty, warm flavors and dimension. 
    4. Green cardamom pods - I always add the whole pods as the outer skin is aromatic and adds flavors. Once roasted the whole pods can be ground to make a fine powder along with other spices
    5. Cinnamon/Cassia Bark - Adds earthy flavors to curries and is essential in making spice blends. Just remember to break the cinnamon stick into small pieces so they are easy to roast and grind. I simply crush them a few times using mortar and pestle so they break into smaller pieces.
    6. Black peppercorns - Adds heat and warmth to the dish, fresh whole peppercorns also have a lot more flavor than pre-ground pepper powder
    7. Whole cloves - cloves add a sweet yet intense aroma and warm flavor
    8. Ground Turmeric - turmeric is a 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 curry. Don't have Amchur powder? Use fresh lemon juice instead, Simply add it to the curry once it is done cooking.
    ingredients to make chana masala powder

    How to Make Chana Masala Spice Mix

    • Lightly roast all spices (except amchur and turmeric powder) in a pan until they are fragrant and hot to the touch, about 2 to 3 minutes. 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. Take out the roasted spices in a dish and allow them to cool down completely.
    photos one and two showing how to roast spiced for chana masala spice
    • Add the spices to a spice grinder and make a fine powder. Add amchur powder and turmeric powder and pulse 2 to 3 times or until mixed well.
    photos three through six showing how to grind roasted spices into powder

    Storing

    Store in an airtight container in a cool dry place away from direct sunlight for up to 6 months.

    How to Use Chana Masala Spice

    In addition to adding the spice mix to chana masala, you can also use it in other Indian curries, stir-fries, and lentils for enhanced flavors and aroma. Simply add one to two teaspoons and adjust as per taste. You can also use the spice mix to marinate chicken, seafood, or fish. We also love to sprinkle some on Popcorn for a spicy tangy kick.

    Substitutes

    • Use ground cumin in place of whole cumin
    • Use 1 tablespoon of ground cinnamon instead of one 3-inch stick
    • Don't have Amchur Powder? Add freshly squeezed lemon juice to the cooked chana masala curry.
    Chana Masala spice blend in bowl
    .

    More Indian Spice Blend Recipes

    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 and 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.

    Recipe

    Tried this recipe? We love your feedback.Please click on the stars in the recipe card below
    Chana Masala SPice Blend
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    5 from 8 votes

    Chana Masala Spice Blend

    Warm spice blend to make the restaurant style chana masala at home. 
    Prep Time5 minutes mins
    Cook Time5 minutes mins
    cooling time10 minutes mins
    Total Time20 minutes mins
    Course: Spice Blend
    Cuisine: Indian
    Servings: 4 ounces
    Calories: 134kcal
    Author: Archana Mundhe

    Equipment

    • spice grinder

    Ingredients

    • 6 to 8 whole dried Kashmiri chiles use less if using a hotter variety of chilies
    • 3 tablespoons coriander seeds
    • 3 teaspoons cumin seeds
    • 6 whole green cardamom pods
    • 1 3-inch cinnamon sticks broken into smaller pieces
    • ½ teaspoon black peppercorns
    • 10 cloves
    • ½ teaspoon ground turmeric
    • 3 teaspoons amchur powder

    Instructions

    • Lightly roast all spices (except amchur and turmeric powder) in a pan until they are fragrant and hot to the touch, about 2 to 3 minutes. 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.
    • Take out the roasted spices in a dish and allow them to cool down completely.
    • Add the spices to a spice grinder and make a fine powder. Add amchur powder and turmeric powder and pulse 2 to 3 times or until mixed well. Store in an airtight container in a cool dry place away from direct sunlight.

    Video

    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
    • 1 tablespoon ground cinnamon can be used instead of cinnamon stick 
    • This recipe makes about 4 oz  or half a cup 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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    • garam masala in a glass jar
      Homemade Garam Masala
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      Mom's Garam Masala - A Family Recipe

    Reader Interactions

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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

    Primary Sidebar

    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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