Chana Masala Spice Blend

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5 from 15 votes

Warm spice blend to make the restaurant style chana masala at home.

Prep Time5

Cook Time5

cooling time10

Total Time20

Course: Spice Blend

Cuisine: Indian

Servings: 4 ounces

Calories: 134kcal

▢ 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

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.

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

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