Chana Masala (spice)

About

Used to prepare Chana Masala (dish).

Ingredients

• 3g (1 tsp) ajwain (carom seeds)
• 30g (1⁄4 cup) anardana (dried pomegranate seeds)
• 2 black cardamom pods
• 6g (2 tsp) black mustard seeds
• 20g (1⁄4 cup) coriander seeds
• 25g (1⁄4 cup) cumin seeds
• 5g (2 tsp) fenugreek seeds
• 10 whole cloves
• 4 green cardamom pods
• 5g cinnamon sticks
• 8g (1 tbsp) whole black peppercorns
• 2g (5 medium) cassia or bay leaves, broken into pieces
• 10g (10 whole) dried red chili peppers, broken into pieces
• 1.2g (1 tbsp) kasoori methi (dried fenugreek leaves)
• 16g (2 tbsp) amchur (dried mango powder)
• 5g (1 tbsp) dried ginger powder
• 15g (1 tbsp) kala namak (black salt)

Directions

1. Combine spices in a pan and dry roast, medium heat, for 5 minutes. Shake the pan every 15 to 20 seconds to prevent burning. Remove from heat, transfer to a plate, and cool for 15 minutes.

   • ajwain (carom seeds)
   • anardana (pomegranate seeds)
   • black cardamom pods
   • black mustard seeds
   • cassia or bay leaves
   • chili peppers
   • cinnamon
   • cloves
   • coriander
   • cumin seeds
   • fenugreek seeds
   • green cardamom pods
   • kasoori methi (fenugreek leaves)
   • peppercorns

2. Grind the roasted spices, using a coffee grinder. Add the remaining spices.

   • amchur
   • ginger
   • kala namak

3. Use a sifter to refine and grind further, if desired.