Punjabi Chana Masala Powder| Homemade Chole Masala Powder

Would you like to learn how to make Home-Made Chana Masala Powder? I think you should!

Gorgeous Punjabi Chana Masala Powder!

In the quest for good Punjabi Chana Masala Powder

My stash of Punjabi Chana Masala powder recently got exhausted. While I make my own Sambar Podi, Rasam Podi and Garam Masala at home, along with a few other South Indian spice blends, I had been okay with store-bought Chana Masala. This time around, though, I wanted to try making it at home – and that is how this story began.

A search on the Internet gave me several ways to make Home-Made Chana Masala Powder, but I instantly connected with the one by Chef Sanjyot Keer. It sounded a bit different from the rest, with a lot more spices going in. So, I tried it out, with a few variations… And, it turned out absolutely brilliant! Trust me, this home-made version smells so wonderful, is so fresh and delicious, store-bought versions aren’t a patch on this. I have used it a few times, and totally, totally adore it. The best part is that it takes bare minutes to make it!

How to make Punjabi Chana Masala Powder at home

With due credit to Chef Keer’s recipe, I share with you all the way I made this Punjabi Chana Masala Powder at home.

Ingredients (makes about 3/4 cup):
To dry roast:

1. 2 tablespoons cumin seeds
2. 3 tablespoons coriander seeds
3. 1 tablespoon black peppercorns
4. 5 cloves
5. 2 medium-sized bay leaves
6. A 1-inch piece of cinnamon
7. 1 star anise
8. A small piece of mace
9. A small piece of nutmeg
10. 3 black cardamom
11. 6 green cardamom
12. 5 dry red chillies, Kashmiri or Bydagi, not very spicy
13. 2 teaspoons carom seeds
14. 1/4 teaspoon fenugreek seeds

Other ingredients:

1. 1 tablespoon dry fenugreek leaves aka kasoori methi
2. 3 tablespoons pomegranate (anardana) powder
3. 1 tablespoon dry mango powder (amchoor)
4. 1/2 tablespoon black salt
5. 1 tablespoon red chilli powder

Method:

1. Get a heavy-bottomed pan nice and hot, then add in all the spices listed under ‘To Dry Roast’. Make sure the black cardamom, green cardamom and nutmeg are roughly crushed with a mortar and pestle. Now, reduce the flame to low-medium.

2. Dry roast the ingredients on low-medium heat for 1-2 minutes or till they turn fragrant. Take care to ensure that they do not burn.

3. Transfer the roasted ingredients to a plate. Allow them to cool down fully, then transfer to a mixer jar. Add in all the things listed under ‘Other Ingredients’. Grind everything together to a powder that is slightly coarse. Your Home-Made Chole Masala Powder is ready! Store in a clean, dry, air-tight bottle.

Is this spice mix vegan and gluten-free?

Yes, it is. The above recipe yields a completely vegetarian and vegan (plant-based) chana masala powder. It is completely gluten-free as well.

I have used store-bought kasoori methi, amchoor, black salt and anardana, all of which are vegan and gluten-free. You should check the labels of the brands you are using, to ensure that these ingredients are vegan and gluten-free.

Tips & Tricks

1. The original recipe suggests dry-roasting the ingredients in batches, but I did it all together as there was so little of everything anyway.

2. I have added a few spices which weren’t part of the original recipe.

3. Make sure you use a heavy-bottomed pan for the dry-roasting and that the ingredients do not burn while doing so.

4. Let the dry-roasted ingredients cool down completely before starting to grind.

5. Do not overly roast the ingredients – just 1-2 minutes of roasting is good enough to bring out the fragrance of the ingredients.

6. This spice mix contains salt and is tangy enough. Hence, be careful when you are adding salt and souring agents like lemon or amchoor while using this powder to prepare a dish.

7. This recipe yields a fragrant, moderately spicy Punjabi Chana Masala Powder. You may increase the number of dry red chillies you use if you would prefer a spicier version.

8. Use a clean, dry, air-tight bottle to store the Chana Masala Powder. Use as needed with a clean, dry spoon only. At room temperature, it stays well for months, but I would suggest using it sooner rather than later.

9. I have used the black cardamom and green cardamom with skins, here.

10. This Punjabi Chana Masala Powder already contains dry red chillies and red chilli powder. So there is no need to add red chilli powder when you use this powder in a dish.

Did you like this recipe? Do tell me, in your comments!

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