Chana Masala with a home made spice powder mix

This is a fantastic spice mix that I have been using for years. Once you have made and used this powder, you will never again use packaged Chole Masala. That is a promise!


  1. Coriander seeds – 1 cup
  2. Cumin seeds – 1/2 cup
  3. Cinnamon sticks – 4 one inch pieces
  4. Cloves – 5
  5. Green cardamom – 8 cloves
  6. Black cardamom – 3 cloves
  7. Peppercorns – 1 tsp.
  8. Red chillies – 3
  9. Bay leaves – 2
  10. Dry mango powder – 1/4 cup
  11. Black salt – 3 tsp.


  1. Heat up a large heavy pan, and add all the ingredients above, except the dry mango powder and the black salt.
  2. Roast them until you get a lovely toasty smell. Cool all the ingredients, and add the dry mango powder and the black salt to them.
  3. Powder the spices finely, and store in an air-tight container. This should last you at least 6 – 8 uses for making chana.



  1. Garbanzo beans – 3 cups
  2. Cooking soda – 1/2 tsp.
  3. Chopped onions – 3
  4. Fresh ginger – 2 inches
  5. Tomatoes – 2
  6. Chana masala powder – 3 level tsp.
  7. Salt to taste
  8. Cooking oil – 2 tbsp.


  1. Soak the garbanzo beans overnight. Soaking them releases a lot of the elements in the beans that makes them difficult to digest.
  2. Drain and rinse the beans the next day.
  3. Add the cooking soda to them and mix it in well.
  4. At this stage, you could boil or pressure cook the beans till they are soft. Cooking the beans well ensures their digestibility.
  5. While the beans are cooking, finely chop the onions, ginger and tomatoes.
  6. Reserve a one inch piece and slice it thinly into juliennes and keep aside. This will be used used for garnishing the dish at the end.
  7. Heat up 2 tbsp. of oil in a big pot.
  8. When hot, add the chopped onions and chopped ginger and sauté until they turn golden brown.
  9. Add the chopped tomatoes and sauté.
  10. Add 3 heaped tbsp. of the chana masala powder.
  11. Add a little bit of water and cook the it all together.
  12. Add the cooked garbanzo beans and bring to a boil.
  13. Taste for salt, adding more if you’d like. If it is not hot enough, add some paprika powder or chilli powder.
  14. Cover and cook on low heat for about 25 minutes.
  15. Serve garnished with chopped onions, the juliennes of ginger and slices of lemon.

Serve hot with Bhaturas or Puris.


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