Chana masala powder is a traditional Indian spice blend, for seasoning chickpea dishes. For the best flavor, use this recipe to make it fresh at home!
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Ingredients
2 Kashmiri chiles (dried red chilis) (See Note 1)
1 large bay leaf
1 cinnamon stick (dal chini or 1/2 tsp cinnamon powder)
1 tbsp coriander (dhania seeds)
3 tsp cumin (jeera seeds)
2 tsp dry Fenugreek leaves (Kasturi methi or 1 tsp fenugreek seeds)
1 tsp fennel seed (saunf)
1 tsp black peppercorns (kali mirch dane)
1/2 tsp 3-4 cloves (laung)
1/4 tsp asofoetida (See Note 2)
1/4 tsp nutmeg powder
1/2 tsp ginger powder
1/2 tsp green cardamom (elaichi powder)
1/2 tsp dry mango powder (amchur, optional))
1/2 tsp salt
Instructions
In a sauté pan dry toast the first 9 ingredients on low heat until you can smell their aroma and the seeds start to pop. Shake the pan constantly so as not to burn for 3 minutes.
Allow spice mixture to cool and then grind with the other ingredients.
Store spice mixture in an airtight container for a few months.
Notes
1. As a substitute for Kashmiri chiles you may mix cayenne and paprika. The best ratio for this would be 3 parts paprika to 1 part cayenne. I often times also use Guajillo chiles as well.
2. A substitute can be 1/4 teaspoon onion powder plus 1/4 teaspoon garlic powder.
Makes 1/3 cup total.
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