Key facts
| From | Punjab |
|---|---|
| Stays fresh | 3 months · check your jars |
| Used in | 1 of our dish |
Ingredients
- 15 g Coriander seed
- 8 g Cumin
- 8 g Dried pomegranate seeds
- 3 g Black cardamom
- 3 g Black pepper
- 2 g Cloves
- 3 g Cinnamon and cassia
- 1 g Indian bay leaf
- 4 g Dry mango powder
- 3 g Red chilli powder
- 2 g Dried fenugreek leaves
Method
- Roast the whole spices and anardana until dark and fragrant.
- Cool and grind with the powders.
Keeps three months.
- Boil the chickpeas with a tea bag for the dark colour of dhaba-style chole.
Families and regions make this differently. Treat these amounts as a starting point and adjust to your taste.
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Frequently asked questions
What is in chole masala?
Coriander seed, cumin, dried pomegranate seeds, black cardamom, black pepper, cloves, cinnamon and cassia, indian bay leaf, dry mango powder, red chilli powder, dried fenugreek leaves.
How long does homemade chole masala keep?
Keeps three months.
How do I use chole masala?
Cooked into Punjabi chickpea curry.
Made Chole masala? Rate the recipe.
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