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fresh whole spices on a platter for making chana masala powder
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5 from 6 votes

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 ⅓ cup total.
Prep Time5 mins
Cook Time3 mins
Total Time8 mins
Servings: 6
Calories: 11kcal
Author: Kevin


  • 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 teaspoon ground cinnamon)
  • 1 tablespoon coriander seeds (dhania seeds, or 3 ¾ teaspoon ground coriander)
  • 3 teaspoon cumin seeds (jeera seeds, or 3 ¾ teaspoon ground cumin)
  • 2 teaspoon dry Fenugreek leaves (Kasturi methi or 1 teaspoon fenugreek seeds)
  • 1 teaspoon fennel seeds (saunf)
  • 1 teaspoon black peppercorns (kali mirch dane, or 1 ½ teaspoon ground black pepper)
  • ¼ teaspoon ground asafoetida (hing) (See Note 2)
  • ¼ teaspoon nutmeg powder
  • ½ teaspoon ginger powder
  • ½ teaspoon ground cardamom (elaichi powder, or 6 pods ground)
  • ½ teaspoon dry mango powder (amchur, optional)
  • ½ teaspoon salt


  • 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.



  1. 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.
  2. A substitute for asafoetida can be ⅛ teaspoon onion powder plus ⅛ teaspoon garlic powder.


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