For my Chana Masala Spice Blend, a traditional Indian seasoning used for chickpeas (chana) dishes, I toast spices like chiles, cinnamon, coriander, fenugreek, fennel and others then grind to a powder for that authentic special touch. Better than store bought and make in small batches to stay fresh.
Toasting spices helps bring out their essential oils and intensifies their flavor.
Grind in a spice grinder (I use an old coffee bean grinder) and add to other powdered spices. Store in an airtight container. I use this in my Easy Chickpea Masala. I hope you enjoy it.
I have a lot of spice blends on the site, so I hope you take a look. Ras el Hanout Spice Blend, How to Make Xinjiang Spice Blend, Lebanese Spice Blend, and Garam Masala Spice Blend are just a few. Enjoy!
Chana Masala Spice Blend
- 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
- 1/4 tsp nutmeg powder
- 1/2 tsp ginger powder
- 1/2 tsp green cardamom (elaichi powder)
- 1/2 tsp dry mango powder (amchur)
- 1/2 tsp salt
- 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.
- 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.