Chana Masala Powder recipe in 3 simple steps: Become the Chickpea Curry Master
Hey Spice Squad! Calling all curry lovers and future chefs! Today, we’re diving deep into the delicious world of chana masala powder, the secret weapon behind that amazing chickpea curry everyone craves.
What Is Chana Masala Powder?
Imagine a magic sprinkle that transforms chickpeas (also called chana) into a flavor explosion. That’s chana masala powder! It’s a special blend of spices that adds warmth, tang, and depth to your favorite chickpea dishes.
Why Make Your Own Chana Masala Powder?
Store-bought spice mixes are handy, but making your own chana masala powder is like having a superpower in the kitchen. Here’s why:
- Fresher Flavor: Grinding your own spices unlocks their full flavor potential, making your curries taste even better.
- Control the Heat: You get to decide how spicy you want your chana masala to be.
- No Hidden Ingredients: Skip the mystery ingredients in store-bought mixes and create a custom blend with spices you trust.
- Know Exactly What You’re Eating: In recent times, there have been concerns about adulteration in commercially available spice mixes. By making your own chana masala powder, you can choose high-quality whole spices and control exactly what goes into your food, ensuring a safe and healthy dish.
Ready to become a chana masala powder pro? Let’s get cooking!
Chana Masala Powder recipe
Ingredients
- 4 tablespoons Coriander Seeds (around 32 grams)
- 2 tablespoons Cumin Seeds (around 16 grams)
- 4-6 Dried Red Chillies depending on spice preference Start with less and adjust!
- 2 teaspoons Black Peppercorns (around 3 grams)
- 4 Cloves
- 4 Black Cardamom Pods
- 1 teaspoon Fennel Seeds (around 2 grams – optional)
- 2 Star Anise (optional)
- 2 tablespoons Amchur (dried mango powder) (around 10 grams)
- 2 tablespoons Kasuri Methi (dried fenugreek leaves) (around 6 grams)
- 2 teaspoons Kashmiri Red Chilli Powder (for a deep red color without extra heat) (around 3 grams)
Instructions
Roasting the Spices:
- Heat a pan over medium heat. Add all the dry ingredients (except amchur, kasuri methi, and Kashmiri red chilli powder, if using) to the pan. Keep an eye on the spices and stir them occasionally. You want them to become fragrant and slightly darker in color, not burnt! Once roasted, transfer the spices to a plate.
Cool and Grind:
- Allow the roasted spices to cool completely.
- Transfer the cooled spices to a spice grinder or clean coffee grinder and grind them into a fine powder.
Spice up:
- Add the amchur, kasuri methi, and Kashmiri red chilli powder (if using) to the ground spices and mix well.
Storage Magic:
- Transfer the chana masala powder to an airtight container.
- Label it.
- Store it in an airtight container in a cool, dark place for up to 3 months.
Notes
- Spice Up Your Spice Preference: This recipe is a starting point. Be cautious with the red chilies! Start with less and add more if you prefer it spicier. Remember, you can always add more heat later, but you can’t take it away!
- Grind in Batches: Grinding a large quantity of spices can be difficult for some grinders. Consider grinding the spices in batches for a finer powder.
- Drying is Key: Make sure all the spices are completely dry before grinding to avoid clumping.
Spice Up Your Life with Variations:
Feel free to experiment with your chana masala powder recipe! Here are some ideas:
- For a smoky touch: Add a smoked paprika or a chipotle pepper to the roasting spices.
- Coconut Curry Craving? Add a spoonful of desiccated coconut to the ground spices.
- Love it Leafy? Stir in a teaspoon of dried fenugreek leaves (kasuri methi) along with the amchur.
Chana Masala Powder in Action!
Here’s a simple chana masala recipe that uses your homemade spice mix:
Chana Masala Recipe (Chickpea curry)
Ingredients
- 1 cup dried chickpeas soaked overnight and rinsed
- 2 tbsp oil
- 1 tsp cumin seeds
- 1 onion finely chopped
- 4 garlic cloves minced
- 1 inch ginger grated
- 1 green chili finely chopped
- 1 tsp red chili powder
- 1 tsp coriander powder
- ½ tsp cumin powder
- ½ tsp garam masala
- ½ tsp amchur dry mango powder
- 1 tsp salt
- 1½ tsp homemade chana masala powder
- 1 cup tomato puree
- 2 tbsp chopped coriander leaves
Instructions
- In a pot drain and rinse the soaked chickpeas. Cook the soaked chickpeas until tender and Set aside.
- Heat oil in a pan. Add cumin seeds and let them sizzle for 10 seconds.
- Add the onions and sauté for 2-3 minutes until translucent.
- Add the garlic, ginger and green chili. Sauté for 1 minute.
- Stir in the red chili powder, coriander powder, cumin powder, garam masala, amchur, salt and homemade chana masala powder. Sauté for 1 minute.
- Add the tomato puree and chickpeas. Bring to a simmer.
- Cover and cook for 5-7 minutes, stirring occasionally, until the flavors meld.
- Stir in the coriander leaves. Adjust seasoning if needed.
- Serve hot with naan, roti or rice.
FAQs
Conclusion
Packed with protein and fiber, chickpeas are a nutritional powerhouse that can be enjoyed in countless delicious ways. By making your own chana masala powder, you control the ingredients and unlock a world of flavor possibilities for your healthy chickpea dishes.
So, unleash your inner spice master, whip up a batch of this magical powder, and get ready to experience the taste sensation that is homemade chana masala!
