My Nani always, always makes her own spices at home in the most traditional way; in a stone mortal-pestle. She sometimes wonders at the fact that people don't make their own spices when they so easily can; but she doesn't know that not everyone is gifted with the most wonderful art of proportioning the whole spices to create a wholesome and wonderful flavor.
She makes masalas for every dish; you name it. Tandoori masala, paneer masala, chicken masala, rajma masala and what not !! I'm lucky to have her for all her awesome spice recipes but I can only note down and prepare a few at a time. So this time I have learnt Chana Masala spice powder from her which we specially just use in Punjabi Style Black chana masala curry to exponentially enhance the flavor of the curry. You can use this spice mix as a garam masala as well if you wish but my nani says no because this is just "Chana Masala".
Other spice recipes on the blog:
Punjabi Garam masala
Masala Spice mix
Coriander seeds: 2 tsp.
Cumin seeds: 2 tsp.
Green cardamom (with outer cover): 2
Black peppercorns: 1 tsp.
Cinnamon stick: 1 inch
Dried red chilli: 2
Dried ginger root: 1 tsp.
Black Salt: 1 tsp.
Pomegranate seeds (anardana): 1 tsp. (Use mango powder if you don't have anardana)
- Dry roast all the whole spices on a pan on medium flame: coriander, cumin, green cardamom (roast seeds and cover both), peppercorns, cloves, cinnamon, dry red chilli, ginger root and pomegranate seeds.
- Let cool and grind to a fine powder.
- Add the black salt and mix everything well. Also add mango powder at this stage if you didn't use pomegranate seeds.
- Store in a air-tight container and use 2 tsp. of this masala everytime you prepare the Punjabi Chana Masala curry.
Recipe for chana masala: Black Chana Curry recipe
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