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This homemade Chana Masala Powder is a quick and aromatic blend of spices that elevates your dishes with its robust flavours. Dry roasting the spices brings out their natural oils and intensifies the fragrance, while grinding them into a fine powder ensures a smooth texture. Perfect for adding depth to your chana masala or other Indian curries, this spice mix is easy to make and store for future use.
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Heat a pan on medium-low heat.
Add coriander seeds, fennel seeds, cumin seeds, black peppercorns, dry pomegranate seeds, black cardamom, cloves, and dry red chilli to the pan.
Dry roast the spices until fragrant, stirring occasionally to prevent burning.
Transfer the roasted spices to a plate and let them cool completely.
Grind the cooled spices into a fine powder using a spice grinder or mortar and pestle.
Store the Chana Masala Powder in an airtight container for future use.
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Ensure the spices are completely cool before grinding to avoid clumping.
Use fresh spices for the best flavor and aroma.
Store the spice mix in a cool, dry place to maintain its potency.
Can I use ground spices instead of whole spices?
Whole spices are recommended for better flavor, but you can use ground spices if that's more convenient. Adjust quantities as needed.
How long can I store the Chana Masala Powder?
You can store it in an airtight container for up to 6 months in a cool, dry place.
Can I skip any of the spices?
Each spice contributes to the unique flavor of the mix, but you can omit or substitute based on availability or preference.
What dishes can I use this spice mix for?
This spice mix is perfect for chana masala, but it can also be used in other Indian curries and lentil dishes.
Do I need to roast the spices before grinding?
Yes, roasting enhances the flavour and aroma of the spices, making the mix more robust.
