Chana Masala Spice blend/curry powder

A bowl of vegan Chana Masala on a green cloth, garnished with cilantro

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5 from 11 votes

Chana Masala Spice blend/curry powder

A spice blend to add to any chunky bean/lentil soup

Prep Time5

Cook Time5

Total Time10

Course: Condiment

Cuisine: Indian, Vegan

Keyword: easy indian recipe, Indian spice blend, quick recipe

Servings: recipe

Author: Vegan Richa

Ingredients

1/4 teaspoon Hing/Asofoetida
1/4 teaspoon Nutmeg powder
1/2 teaspoon Dry ginger powder
1/2 teaspoon green cardamom elaichi powder
1 teaspoon Pomegranate seeds powder/Anardana Or 1 teaspoon dry mango powder/Amchur
1/2 teaspoon rock salt/kala namak

To Roast:

1 big Bay leaf/ Tej Patta
1 Tablespoon Coriander/dhania seeds
2 teaspoons Cumin/jeera seeds
1/2 teaspoon fennel/Saunf
1/2 teaspoon Black pepper corns kali mirch dane or to taste
1/3 teaspoon clove/laung 3-4 cloves
1 Dry red chili
1 stick Cinammon/dal chini or 1/2 teaspoon cinnamon powder
2 teaspoons Dry Fenugreek leaves Kasturi methi or 1 teaspoon fenugreek seeds

US Customary - Metric

Instructions

On a thick bottom pan dry roast ingredients one at a time on low-medium heat till you can smell their aroma and coriander seeds start to turn brown. Stir almost constantly. (3-5 minutes)
Cool this mix and grind with the other ingredients. Adjust the spice(chili), and sour(pomegranate seeds and rock salt) to taste. We add a bit more spice and mom adds another teaspoon of dry mango powder for a more sour masala blend.
Store in airtight container for a few months.

Nutrition

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