Warm, richly spiced, and built for a satisfying meal, Chana Masala Spice blend/curry powder is a vegan, vegetarian Indian, Vegan condiment made with Hing/Asofoetida, Nutmeg powder, and Dry ginger powder in about 10 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 5 minutes
  • Total time: 10 minutes
  • Yield: 1 recipe
  • Category: Condiment
  • Cuisine: Indian, Vegan

Ingredients

  • 1/4 teaspoon Hing/Asofoetida
  • 1/4 teaspoon Nutmeg powder
  • 1/2 teaspoon Dry ginger powder
  • 1/2 teaspoon green cardamom (elaichi powder)
  • 1 teaspoon Pomegranate seeds powder/Anardana (Or 1 teaspoon dry mango powder/Amchur)
  • 1/2 teaspoon rock salt/kala namak

To Roast:

  • 1 big Bay leaf/ Tej Patta
  • 1 Tablespoon Coriander/dhania seeds
  • 2 teaspoons Cumin/jeera seeds
  • 1/2 teaspoon fennel/Saunf
  • 1/2 teaspoon Black pepper corns (kali mirch dane or to taste)
  • 1/3 teaspoon clove/laung (3-4 cloves)
  • 1 Dry red chili
  • 1 stick Cinammon/dal chini (or 1/2 teaspoon cinnamon powder)
  • 2 teaspoons Dry Fenugreek leaves (Kasturi methi or 1 teaspoon fenugreek seeds)

Method

  1. On a thick bottom pan dry roast ingredients one at a time on low-medium heat till you can smell their aroma and coriander seeds start to turn brown. Stir almost constantly. (3-5 minutes)
  2. Cool this mix and grind with the other ingredients. Adjust the spice(chili), and sour(pomegranate seeds and rock salt) to taste. We add a bit more spice and mom adds another teaspoon of dry mango powder for a more sour masala blend.
  3. Store in airtight container for a few months.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.