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Chana Masala Spice Blend
Warm spice blend to make the restaurant style chana masala at home.
Servings: 4 ounces
Calories: 134kcal
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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