Chana Masala Recipe
Chana Masala
Punjabi/Dhaba Style Spice Blend for Bengal Gram/Chana Dal Recipes
Submitted By: Taz
Ingredients:
10 Whole Cloves (Laung)
10 Green Cardamom (Choti Elaichi)
5 Dried Kashmiri Chiles (Kashmiri Mirch)
4 Black Cardamom (Badi Elaichi)
3 2inch Cinnamon Sticks (Dalchini)
2 Indian Bay Leaves (Tej Patta)
2 Star Anise (Anasphal)
1 Nutmeg Seed (Jaiphal)
1 inch piece Dried Ginger (Saunth) - can substitute 1 ½ tsp Ginger Powder
2 Tbs Cumin Seed (Jeera)
1 Tbs Coriander Seed (Dhania Saabut)
1 Tbs Caraway Seed (Sajira)
1 Tbs White Sesame Seed (Til)
1 Tbs Dried Mango Powder (Amchoor)
1 Tbs Dried Fenugreek Leaves (Kasuri Methi)
1 ½ tsp Black Peppercorns (Kali Mirch)
2 tsp Turmeric Powder (Haldi)
Preparation:
- Place a medium, dry skillet over low heat - Add cloves, cardamoms, cinnamon sticks, bay leaves, star anise, nutmeg, dried ginger, cumin seed, coriander seed, and caraway seed to the skillet and roast (stirring frequently) for 2-3 minutes until very fragrant - Remove from heat and allow to cool to room temperature
- Add the sesame seed to the same skillet and roast (stirring continuously) for 3-5 minutes until lightly browned - Remove from heat and allow to cool to room temperature
- Transfer all of the roasted and cooled ingredients along with the dried fenugreek leaves to a clean coffee grinder, spice mill, or blender and grind into a fine powder
- Add the remaining ingredients to the coffee grinder, spice mill, or blender and give it a few good pulses to break up any chunks and to thoroughly combine
- Pass the ground mixture through a fine mesh sieve - Regrind any material that doesn't pass through the sieve and repeat
- Use immediately or store in an airtight container in a cool, dark spot for up to 4 months*
*
This spice blend is traditionally used to flavor Punjabi/North Indian Chana dal, Chole, and other Bengal
Gram recipes but can be used in any dal recipe plus, it is a wonderful substitute for Garam Masala in
almost any recipe that calls for it. It can also be used as a substitute for Rasam or Sambhar Powder
(though it will not have the same thickening properties), and even makes a great substitute for 'curry
powder'!
