Chana Masala Recipe

Chana Masala
Punjabi/Dhaba Style Spice Blend for Bengal Gram/Chana Dal Recipes
Submitted By: Taz


10 Whole Cloves (Laung)
10 Green Cardamom (Choti Elaichi)
5 Dried Kashmiri Chiles (Kashmiri Mirch)
4 Black Cardamom (Badi Elaichi)
3 2inch Cinnamon Sticks (Dalchini)
2 Indian Bay Leaves (Tej Patta)
2 Star Anise (Anasphal)
1 Nutmeg Seed (Jaiphal)
1 inch piece Dried Ginger (Saunth) - can substitute 1 ½ tsp Ginger Powder
2 Tbs Cumin Seed (Jeera)
1 Tbs Coriander Seed (Dhania Saabut)
1 Tbs Caraway Seed (Sajira)
1 Tbs White Sesame Seed (Til)
1 Tbs Dried Mango Powder (Amchoor)
1 Tbs Dried Fenugreek Leaves (Kasuri Methi)
1 ½ tsp Black Peppercorns (Kali Mirch)
2 tsp Turmeric Powder (Haldi)

  1. Place a medium, dry skillet over low heat - Add cloves, cardamoms, cinnamon sticks, bay leaves, star anise, nutmeg, dried ginger, cumin seed, coriander seed, and caraway seed to the skillet and roast (stirring frequently) for 2-3 minutes until very fragrant - Remove from heat and allow to cool to room temperature
  2. Add the sesame seed to the same skillet and roast (stirring continuously) for 3-5 minutes until lightly browned - Remove from heat and allow to cool to room temperature
  3. Transfer all of the roasted and cooled ingredients along with the dried fenugreek leaves to a clean coffee grinder, spice mill, or blender and grind into a fine powder
  4. Add the remaining ingredients to the coffee grinder, spice mill, or blender and give it a few good pulses to break up any chunks and to thoroughly combine
  5. Pass the ground mixture through a fine mesh sieve - Regrind any material that doesn't pass through the sieve and repeat
  6. Use immediately or store in an airtight container in a cool, dark spot for up to 4 months*
* This spice blend is traditionally used to flavor Punjabi/North Indian Chana dal, Chole, and other Bengal
   Gram recipes but can be used in any dal recipe plus, it is a wonderful substitute for Garam Masala in
   almost any recipe that calls for it. It can also be used as a substitute for Rasam or Sambhar Powder
   (though it will not have the same thickening properties), and even makes a great substitute for 'curry

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