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Punjabi cuisine is renowned for its bold flavours, and chole, or chickpea curry, is a beloved dish in Indian households. The secret to an irresistible chole lies in its masala powder. This spice blend combines the warmth of whole spices with the tanginess of dried ingredients, creating a depth of flavour that elevates the dish. While store-bought versions are convenient, homemade chole masala powder ensures authenticity and freshness.
Video Credits: Chef Ranveer Brar/ YouTube
Plus, it allows you to customise the spice levels to suit your taste. Here’s an authentic step-by-step recipe for making Punjabi Chole Masala Powder at home and tips on how to store it effectively.
Easy Homemade Punjabi Chole Masala Powder Recipe
Ingredients
To prepare Punjabi Chole Masala Powder, you’ll need the following ingredients:
2 tablespoons coriander seeds
1 tablespoon cumin seeds
1 teaspoon fennel seeds
1 tablespoon black peppercorns
4-5 dried red chillies
1-inch cinnamon stick
2 black cardamoms
4 green cardamoms
6-8 cloves
1 bay leaf
1 teaspoon amchur (dried mango powder)
1 teaspoon pomegranate seeds (anardana)
½ teaspoon turmeric powder
½ teaspoon red chilli powder
1 teaspoon salt (optional)
Image Credits: Freepik
Step-By-Step Instructions for Punjabi Chole Masala Powder
1) Roast The Whole Spices
Heat a dry skillet over medium heat. Add coriander seeds, cumin seeds, fennel seeds, black peppercorns, dried red chillies, cinnamon sticks, black cardamoms, green cardamoms, cloves, and the bay leaf. Toast them gently until they release a fragrant aroma. This step is crucial for enhancing the flavours of the spices.
2) Cool The Spices
Remove the roasted spices from the skillet and allow them to cool completely. This prevents moisture from affecting the grinding process.
3) Grind The Spices
Transfer the cooled spices to a spice grinder or a high-speed blender. Grind them into a fine powder. Ensure there are no coarse particles for a smooth masala blend.
4) Add The Powders
Once the whole spices are ground, mix in the amchur powder, pomegranate seeds, turmeric powder, red chilli powder, and salt. Blend briefly to combine all the ingredients evenly.
5) Store The Masala
Transfer the prepared chole masala powder to an airtight glass jar. Label the jar with the date for reference. Store it in a cool, dry place away from sunlight to preserve its freshness and aroma.
Image Credits: Wikimedia Commons
Tips For Storing Punjabi Chole Masala Powder
1) Choose The Right Container
Use an airtight glass or stainless-steel container to prevent air and moisture from entering. Avoid plastic containers as they may retain odours over time.
2) Keep Away From Heat And Light
Store the jar in a cool, dark pantry or cupboard. Exposure to sunlight and heat can degrade the flavours and reduce the shelf life of the masala.
3) Use Dry Utensils
Always use a clean, dry spoon to scoop out the masala. Moisture can lead to clumping and spoilage.
4) Batch Preparation
Prepare the masala in small batches to ensure maximum freshness. Spices lose their potency over time, so it’s better to make smaller quantities and restock as needed.
