From street food stalls to home kitchens, chana masala has earned its place as one of the most beloved Indian comfort foods. This handcrafted Chana Masala Powder Recipe brings together the warmth of cinnamon, cloves, and cardamom with the bright tang of amchur and earthiness of turmeric. Rooted in traditional Indian culinary techniques, it’s designed to elevate chickpeas into a bold, savory, and tangy experience. Whether used in classic chana masala or to enhance soups, stews, and roasted vegetables, this spice mix delivers layers of flavor that make every meal memorable.

Authentic Homemade Chana Masala Powder Recipe

0.0 from 0 votes

Servings

cup

Prep time

minutes

Total time

minutes

bold and tangy spice blend crafted for chickpea dishes and beyond. This Chana Masala Powder combines toasted whole spices with dried mango and turmeric for a deep, aromatic flavor. Yields about ½ cup. Store in a glass container for up to 3 months.

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Ingredients

3 tbsp Coriander Seeds
3 tbsp Cumin Seeds
1 tsp Fennel Seeds
1 tsp Caraway Seeds
1 1/2 tsp Black Peppercorns
1 tsp Cloves
2 pods Black Cardamom
1 piece Nutmeg
3 pieces Cinnamon (1-inch pieces)
1 strand Mace
10 Dried Red Chiles
10-12 Fresh Curry Leaves (cleaned and dried)
2 tbso Dried Fenugreek Leaves
2 tbsp Dried Mango Powder
1 tsp Turmeric Powder

Directions

In a pan over medium heat, dry toast the coriander seeds, cumin seeds, fennel seeds, caraway seeds, black peppercorns, cloves, black cardamom, nutmeg, cinnamon sticks, and mace until aromatic. Set aside.
In the same pan over low heat, dry toast the dried red chilies and curry leaves until they become aromatic and slightly change color.
Turn off the heat and add the dried fenugreek leaves to the warm pan. Toast briefly for a few seconds to release its aroma. Set aside.
Allow all toasted ingredients to cool completely.
Once cooled, transfer the toasted spices to a spice grinder and grind into a fine powder.
Transfer the ground spice blend to a bowl or container and add the dried mango powder and turmeric powder.
Mix thoroughly until everything is evenly combined.
Use immediately or store in a clean, air-tight glass spice container.

Notes

This homemade Chana Masala Powder recipe yields around ½ cup of intensely aromatic, flavorful spice mix, ideal for seasoning chickpea curries, lentils, or roasted vegetables.
For extra flavor, adjust the heat by adding more dried chilies or enhance the tang with extra dried mango powder.
This spice mix can be stored in a clean, airtight glass jar in a cool, dry place for up to 3 months, making it an ideal make-ahead pantry essential.