Chana Masala Spice Blend

You can use Chana Masala Spice Mix as a short cut to a quick week night vegetarian meal. Once you have this mix in your pantry, the dish comes together quickly. If you have an Indian market near you, you can probably find all the spices listed, if you have trouble finding some of the spices you can find them here.

Chana Masala

Chana Masala Spice Blend

Course Spice Mix, World Recipes
Cuisine Indian
Servings 1 cup


  • 2 2 Kashmiri chiles (See Note)
  • 1 Large bay leaf
  • 1 tbsp Coriander seeds
  • 1 tbsp Cumin seeds
  • 1 tsp Fenugreek seeds or 2 tsp Dry Fenugreek leaves (See Note)
  • 1 tsp Fennel seed
  • 1 tsp Black peppercorns
  • 1/2 tsp Whole cloves
  • 1/4 tsp Asofoetida
  • 1/2 tsp Ground cinnamon
  • 1/4 tsp Ground nutmeg
  • 1/2 tsp Ground ginger
  • 1/2 tsp Ground green cardamom
  • 1/2 tsp Mango powder (amchoor)
  • 1 tsp Black salt Use kosher if you can't find black salt.


  • In a dry sauté pan, toast the first 8 ingredients on medium heat until you can smell their aroma and the seeds start to pop. If you are substituting paprika and cayenne for the Kasmiri peppers,don't toast them, add them in with the other ground spices after you toast the whole seeds. Shake and stir constantly so spices don't burn. If they start to turn black, you have to throw them out and start over.
  • Pour spices out onto a plate and allow to cool. Grind in a spice grinder until uniform. Mix with ground spices in bowl. Store spice mixture in an airtight container for a few months.


Note: As a substitute for Kashmiri chiles you can use paprika and cayenne. The ratio will be 3:1, paprika to cayenne.
If using Fenugreek leaves, don't toast them, just grind them with the cooled, toasted spices.
Keyword Curry, Spice Blend, spice mix, vegetarian

Share and Enjoy !


Add a Comment

Your email address will not be published.

Recipe Rating