Bring restaurant-style Chole Masala or Chana Masala to your kitchen with this Chana Masala Powder.
I’m excited to share this cherished family recipe so you can enjoy the same authentic and delicious flavours at home.
Many Chana Masala powders are available in the market, but none matches the taste of my mom's homemade version. Whenever she made Chana Masala, we would savor every bite, licking our fingers clean. Her special homemade Chana/Chole Masala powder was the key...
Chefadora AI has the answer - timers, swaps, step-by-step help.
Heat a large, thick-bottomed pan or skillet on medium heat.
Slightly roast the bay leaves, cinnamon sticks, and black cardamom. Set aside.
In the same pan, roast the coriander seeds, caraway seeds, and pomegranate seeds until aromatic. Set aside.
Slightly roast the Kashmiri dried chilies, black peppercorns, green cardamom, cloves, and carom seeds in the same pan. Set aside.
Dry roast the mace flower, nutmeg, and fenugreek leaves for a few seconds as they burn quickly. Set aside.
Add the salt, dry mango powder, and black salt to the pan. Stir briefly and transfer to the plate with the other spices.
Add the dry ginger powder to the spices and allow all the roasted ingredients to cool completely on a large plate.
Transfer the spices to a spice grinder or blender in batches and grind into a fine powder.
Sift the ground powder through a sieve to remove any larger pieces. Regrind these pieces if necessary.
Transfer the Chole/Channa masala powder to an airtight container. Store in a cool, dark place to maintain its aroma and freshness.
Add one to two tablespoons of Chana Masala Powder (as per your taste) to your chickpea curry for an authentic taste.
The ingredients mentioned in this recipe make approximately 225 grams of Chana Masala Powder.
You can use ¼ cup of amchur powder instead of pomegranate seeds.
Cumin seeds can be used instead of caraway seeds.
Ensure even roasting of spices to avoid any burnt flavor.
Let the spices cool completely before grinding to prevent moisture formation.
Make smaller batches to ensure the freshest and most aromatic spice mix.
How can I store homemade Chana Masala Powder for maximum freshness?
To keep your homemade Chana Masala Powder fresh, store it in an airtight container in a cool, dark place, away from direct sunlight and moisture. This way, it can last up to 6 months while maintaining its aroma and flavor.
What are some good substitutes for caraway seeds in Chana Masala Powder?
If you don't have caraway seeds on hand, you can easily substitute them with cumin seeds. They have a similar flavor profile and will work well in your homemade Chana Masala Powder.
Can I make a milder version of Chana Masala Powder for my family?
Absolutely! To create a milder version of Chana Masala Powder, simply reduce the amount of dried red chilies and black peppercorns in the recipe. This adjustment will help you achieve a flavor that suits your family's taste preferences.
What dishes pair well with homemade Chana Masala Powder?
Homemade Chana Masala Powder is incredibly versatile. It pairs beautifully with chickpea curries, roasted vegetables, grilled meats, and even sprinkled on salads for an extra flavor kick. It’s a fantastic addition to Indian breads like naan or roti as well.
Is homemade Chana Masala Powder suitable for vegan and gluten-free diets?
Yes, homemade Chana Masala Powder is both vegan and gluten-free, making it a great spice mix for anyone looking to enhance their meals while adhering to these dietary preferences.
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