This recipe originally published on March 2016, has been updated with new photos, videos, and a step-by-step recipe. I have also modified the recipe slightly to use less amchur and more black peppercorns. Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week! By submitting this form, you consent to receive emails from Minstry of Curry This homemade chana masala spice blend is a must for the restaurant-style chana masala recipe. Although there are many variations of this powder, this one uses basic spices that you may already have in your pantry. The masala powder has a perfect balance of seasoning along with the spicy and tangy flavors of chana masala. The best part is that you can make this spice mix ahead of time and store it in an airtight container for up to 6 months.
Recipe
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How to Use Chana Masala Spice
In addition to adding the spice mix to chana masala, you can also use it in other Indian curries, stir-fries, and lentils for enhanced flavors and aroma. Simply add one to two teaspoons and adjust as per taste. You can also use the spice mix to marinate chicken, seafood, or fish. We also love to sprinkle some on Popcorn for a spicy tangy kick.
