Chana Masala Spice Blend
The Quirky Foodster Team
About 1/3 cup ground spice
Servings
Ingredients
- Coriander seed — 2 tbsp
- Cumin seed — 1 tbsp
- Black peppercorns — 1 tsp
- Dried pomegranate seed (anardana) or amchur — 1 tsp
- Cinnamon stick — 1
- Cloves — 4
- Dried red chiles — 2
- Ajwain — 1 tsp
- Threads of dried ginger — a few
Method
- Toast whole spices, cool, grind.
- Standard toast-then-grind method.
Origin: North India, specifically formulated for chickpea (chana) curry.
Use: Added early in the chickpea curry’s cooking process, distinct from garam masala’s late-addition role.
Classic Dishes: Chana masala (chickpea curry, the dish sharing this blend’s name).
Storage: Keeps 2-3 months sealed and dark.
Variations: Many commercial and home versions exist; the tart component (anardana or amchur) is the most defining, distinguishing feature versus a plain garam masala used in the same dish.
Substitutions: Pre-made commercial garam masala varies enormously in quality; a fresh, home-toasted-and-ground version is markedly more aromatic than most shelf products. Garam masala plus a squeeze of lemon or a pinch of amchur.
- Coriander seed — 2 tbsp
- Cumin seed — 1 tbsp
- Black peppercorns — 1 tsp
- Dried pomegranate seed (anardana) or amchur — 1 tsp
- Cinnamon stick — 1
- Cloves — 4
- Dried red chiles — 2
- Ajwain — 1 tsp
- Threads of dried ginger — a few
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