Chole Masala Powder
Punjab's chole masala: a deep, dark spice mix for chickpeas built on cumin, coriander, ajwain, black cardamom and dried pomegranate.
Overview
A unique Punjabi spice blend specifically designed for chole masala (chickpea curry). While this blend is generally only used for chole masala, making it homemade ensures authentic flavour. Ready-made versions are available at many Asian grocers and online if you prefer convenience, but homemade is worth the effort.
Makes: Approximately 250ml Prep Time: 5 minutes Cook Time: 3 minutes
Ingredients
- 3 tbsp cumin seeds
- 3 tbsp coriander seeds
- 3 tbsp dried pomegranate seeds
- 3-4 dried red chillies
- 2 tsp ajwain (carom) seeds
- 2 tbsp dried fenugreek leaves (kasoori methi)
- 8-10 green cardamom pods, lightly bruised
- 1 tsp black peppercorns
- 5cm (2in) piece of cinnamon stick or cassia bark
- 8 cloves
- 1 tsp dried ginger powder
- 1 tsp amchoor (dried mango powder)
Method
Stage 1 - Roast First Batch
- Heat a dry frying pan over medium-high heat.
- Add cumin seeds and coriander seeds together and toast until warm to the touch and fragrant (about 2 minutes).
- Be careful not to smoke or burn them.
- Transfer to a bowl to cool.
Stage 2 - Roast Second Batch
- Add dried pomegranate seeds, chillies, ajwain seeds, fenugreek leaves, cardamom pods, peppercorns, cinnamon, and cloves to the same pan.
- Toast lightly for about 1 minute until fragrant but not smoking.
- Transfer to the bowl with the first batch and leave to cool completely.
Stage 3 - Grind & Store
- Place the cooled spices in a spice grinder with ginger powder and amchoor.
- Grind to a fine powder.
- Store in an airtight container.
Notes
- Pomegranate seeds: These add a distinctive tangy note that's essential to chole masala.
- Two-stage roasting: Roasting spices in two batches ensures even cooking and prevents burning of delicate spices like fenugreek.
- Ready-made option: Available at Asian grocers if you prefer convenience, but homemade is superior in flavour.
Storage
- Store in an airtight container in a cool, dark place
- Use within 3 months for optimal flavour
- Makes a generous batch, keep extra on hand for when you crave chole masala
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