I have been working to perfect the spice blend for my restaurant style chana masala for almost a month. There is no wrong way to make this spice blend as long as you have some basic key ingredients. The only tricky part was figuring out the proportions so that the dish is a perfect blend of spicy and tangy flavors, without over complicating the recipe by using too many ingredients. I am so excited that I finally have my recipe nailed and happy to share it with you. Here is how I make my favorite homemade chana masala spice blend.
Prep time: 10 mins Cooking time:0 mins Total time: 10 mins
Ingredients to make 4 oz of chana masala spice blend:
6 dried medium hot chilies, I use Kashmiri chilies
3 tbsp coriander seeds
3 tsp cumin seeds
6 green cardamoms
3 inch cinnamon sticks
10 black peppercorns
1/2 tsp turmeric powder
3 tbsp aamchoor powder
- Lightly roast each spice (except aamchoor and turmeric powder) in a small pan until they are hot and fragrant, about a minute. Stir frequently and make sure not to burn by roasting too long. The goal is to make them a bit toasty so they are easy to grind.
- Cool spices and then grind fine in a coffee or spice grinder. Add aamchoor powder and turmeric powder and mix well. Store in an airtight container away from direct sunlight.