Authentic Homemade Chana Masala powder you can make at home by dry-roasting whole spices, cooling them fully, and grinding them with the souring spices at the end.
Ingredients
Use these proportions for a Punjabi-style batch:
~ 1/4 cup coriander seeds
~ 1/4 cup cumin seeds
~ 2 tsp black peppercorns~
~ 1 tsp cloves
~ 2 black cardamom pods
~ 2-inch cinnamon
~ 1 mace blade
~ 1 tsp fennel seeds
~ 1 tsp shah jeera (optional)
~ 10 dried red chilies
~ 2 tbsp (mango powder) amchur
~ 2 tbsp kasuri methi
~ 1 tsp turmeric.
If you want a slightly simpler version, uses 3 tbsp coriander seeds, 3 tsp cumin seeds, 6 to 8 dried Kashmiri chilies, 6 green cardamom pods, one 3-inch cinnamon stick, 1/2 tsp black peppercorns, 10 cloves, 1/2 tsp turmeric, and 3 tsp amchur.
Method
Dry-roast all the whole spices on low heat until fragrant; roast the dried red chilies until they puff slightly and turn crisp, but do not burn them.
Transfer everything to a plate and let the spices cool completely before grinding.
Grind to a fine powder, then mix in or pulse again with the amchur, turmeric, and kasuri methi if using.
Taste notes
For a more North Indian chole flavor, keep the black cardamom, mace, kasuri methi, fennel, and shah jeera in the blend.
For better color without too much heat, Kashmiri red chilies are preferred in home recipes.
Storage and use
Store the powder in an airtight container away from heat and sunlight; it keeps well for up to 6 months, For best flavours use it within about 2 to 3 weeks
Use about 1 to 2 teaspoons in a curry to start, then adjust to taste.
