Go Back
–+ servings
A bowl of vegan Chana Masala on a green cloth, garnished with cilantro
Print Recipe
5 from 11 votes

Chana Masala Spice blend/curry powder

A spice blend to add to any chunky bean/lentil soup
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Course: Condiment
Cuisine: Indian, Vegan
Keyword: easy indian recipe, Indian spice blend, quick recipe
Servings: 1 recipe
Author: Vegan Richa

Ingredients

  • 1/4 teaspoon Hing/Asofoetida
  • 1/4 teaspoon Nutmeg powder
  • 1/2 teaspoon Dry ginger powder
  • 1/2 teaspoon green cardamom elaichi powder
  • 1 teaspoon Pomegranate seeds powder/Anardana Or 1 teaspoon dry mango powder/Amchur
  • 1/2 teaspoon rock salt/kala namak

To Roast:

  • 1 big Bay leaf/ Tej Patta
  • 1 Tablespoon Coriander/dhania seeds
  • 2 teaspoons Cumin/jeera seeds
  • 1/2 teaspoon fennel/Saunf
  • 1/2 teaspoon Black pepper corns kali mirch dane or to taste
  • 1/3 teaspoon clove/laung 3-4 cloves
  • 1 Dry red chili
  • 1 stick Cinammon/dal chini or 1/2 teaspoon cinnamon powder
  • 2 teaspoons Dry Fenugreek leaves Kasturi methi or 1 teaspoon fenugreek seeds
US Customary - Metric

Instructions

  • On a thick bottom pan dry roast ingredients one at a time on low-medium heat till you can smell their aroma and coriander seeds start to turn brown. Stir almost constantly. (3-5 minutes)
  • Cool this mix and grind with the other ingredients. Adjust the spice(chili), and sour(pomegranate seeds and rock salt) to taste. We add a bit more spice and mom adds another teaspoon of dry mango powder for a more sour masala blend.
  • Store in airtight container for a few months.

Nutrition

Calories: 66kcal | Carbohydrates: 12g | Protein: 2g | Fat: 2g | Sodium: 675mg | Potassium: 134mg | Fiber: 5g | Sugar: 1g | Vitamin A: 185IU | Vitamin C: 1.1mg | Calcium: 120mg | Iron: 4.4mg