Chana Masala Powder
Chana masala powder is a traditional Indian seasoning used for chickpea dishes. For the best flavor, use this recipe to make it fresh at home!Makes 1/3 cup total.
Servings: 6
Ingredients
- 4 cloves (laung)
- 2 Kashmiri chiles dried red chilis (See Note 1)
- 1 large bay leaf
- 1 cinnamon stick (3-inch stick) (dal chini or 2 tsp ground cinnamon)
- 1 tbsp coriander seeds (dhania seeds, or 3 3/4 tsp ground coriander)
- 3 tsp cumin seeds (jeera seeds, or 3 3/4 tsp ground cumin)
- 2 tsp dry Fenugreek leaves (Kasturi methi or 1 tsp fenugreek seeds)
- 1 tsp fennel seeds (saunf)
- 1 tsp black peppercorns (kali mirch dane, or 1 1/2 tsp ground black pepper)
- 1/4 tsp ground asafoetida (hing) (See Note 2)
- 1/4 tsp nutmeg powder
- 1/2 tsp ginger powder
- 1/2 tsp ground cardamom (elaichi powder, or 6 pods ground)
- 1/2 tsp dry mango powder (amchur, optional)
- 1/2 tsp salt
Instructions
- In a sauté pan dry toast the first 9 ingredients on low heat until you can smell their aroma and the seeds start to pop. Shake the pan constantly so as not to burn for 3 minutes.
- Allow spice mixture to cool and then grind with the other ingredients to a powder.
- Store spice mixture in an airtight container for 2 months.
Video
Notes
- As a substitute for Kashmiri chiles you may mix cayenne and paprika. The best ratio for this would be 3 parts paprika to 1 part cayenne. I often times also use Guajillo chiles as well.
- A substitute for asafoetida can be 1/8 teaspoon onion powder plus 1/8 teaspoon garlic powder.
Nutrition
Calories: 11kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 196mg | Potassium: 28mg | Fiber: 1g | Sugar: 1g | Vitamin A: 57IU | Calcium: 22mg | Iron: 1mg