Homemade Chana Masala Powder

Heat a large, thick-bottomed pan or skillet on medium heat.

Slightly roast the bay leaves, cinnamon sticks, and black cardamom. Set aside.

In the same pan, roast the coriander seeds, caraway seeds, and pomegranate seeds until aromatic. Set aside.

Slightly roast the Kashmiri dried chilies, black peppercorns, green cardamom, cloves, and carom seeds in the same pan. Set aside.

Dry roast the mace flower, nutmeg, and fenugreek leaves for a few seconds as they burn quickly. Set aside.

Add the salt, dry mango powder, and black salt to the pan. Stir briefly and transfer to the plate with the other spices.

Add the dry ginger powder to the spices and allow all the roasted ingredients to cool completely on a large plate.

Transfer the spices to a spice grinder or blender in batches and grind into a fine powder.

Sift the ground powder through a sieve to remove any larger pieces. Regrind these pieces if necessary.

Transfer the Chole/Channa masala powder to an airtight container. Store in a cool, dark place to maintain its aroma and freshness.

Add one to two tablespoons of Chana Masala Powder (as per your taste) to your chickpea curry for an authentic taste.