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 variation of this spice blend my attempt is to use basic spices that are readily available.
Here are the spices I use, feel free to check out my Essential Indian Spices Guide for more detailed information of 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. Tip – You can also use ground cumin in a pinch
- 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 adds warmth
- Ground Turmeric – Bright, healing spice that adds a peppery-woody taste and a deep golden color to curries
- Aamchoor powder – Dry mango powder available in Indian grocery stores adds tangy flavors to the dish. You can also substitute it with lemon juice. Simply squeeze fresh lemon juice to 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.
Chana Masala Spice Blend
- 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.
- If you do not have aamchoor powder, you can simply skip it and instead squeeze fresh lemon juice to the chana masala once it is done cooking.
- This recipe makes 4 oz of chana masala spice blend