Chana Masala Recipe
Contents
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Preparation:
Ingredients:
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- Coriander seeds – 50 grams
- Cumin seeds – 30 grams
- Black pepper – 25 grams
- Carom seeds – 15 grams
- Cloves – 10 grams
- Large cardamom (seeds only) – 10 grams
- Small cardamom – 10 grams
- Cinnamon – 10 grams
- Kasuri methi (dried fenugreek leaves) – 10 grams
- Amchur powder (dried mango powder) – 25 grams
- Red chili powder – 15 grams
- Turmeric powder – 10 grams
- Fennel seeds – 20 grams
- Nutmeg – 5 grams
- Asafoetida – 5 grams
Method:
- Roast the spices: Dry roast coriander, cumin, black pepper, carom seeds, cloves, large cardamom, small cardamom, cinnamon, and fennel seeds over low heat until fragrant. Be careful not to burn them.
- Grind the spices: Let the roasted spices cool down. Grind them into a fine powder using a blender.
- Mix the spices: Add amchur powder, red chili powder, turmeric powder, nutmeg, and asafoetida to the ground spice powder.
- Grind again: Mix all the spices well and grind them again in the blender to ensure a uniform mixture.
- Store the masala: Store the prepared chana masala powder in an airtight container.
- Usage: Use this chana masala powder to enhance the flavor of chickpea curry (chana masala), chole bhature, or other dals and vegetable dishes.
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