Punjabi cuisine is loved across the world for its spicy flavors and spices. Be it vegetarian or non-vegetarian, Punjabi food has something for everyone. When it comes to vegetarian dishes, favorites like Kadai Paneer, Dal Makhani and Chole are always on the list. But what really makes these dishes shine is the special masala that gives them that authentic Punjabi taste. If you’re a fan of Punjabi Chole, you know it’s all about the spicy, delicious Chole Masala. Although there are plenty of store-bought chickpea spices available, nothing beats the taste of fresh, homemade spices. If you want to level up your chickpea game every time, making your own Punjabi chickpea masala powder at home is the secret. Here’s how you can make it at home!
Read also: This Classic Homemade Pindi Chole Recipe Gets the Internet’s Approval
What is Punjabi Chole Masala Powder made from?
This masala is a blend of several key Indian spices, including cumin, coriander, cinnamon, bay leaves, black pepper, cloves, dried red chilli, mango powder, pomegranate seeds and fenugreek seeds. When ground together, they make the perfect powder for your chickpea dishes.
Ingredients for Punjabi Chole Masala:
whole coriander
Cumin
black pepper
Bay leaf
cloves
whole red chilli
black cardamom
cinnamon
small cardamom
Kasuri Methi (Dried Fenugreek Leaves)
dry mango powder
pomegranate seeds
How to make Homemade Punjabi Chole Masala Powder:
Before you start making masala, there are some important things to keep in mind to ensure that your homemade masala lasts for a long time and remains fresh.
1. dry roast spices: Start by drying all the ingredients. If the sun is shining, leave them outside for a while to remove moisture. If sunlight is not an option then dry roast all the spices in a pan. After roasting, let the spices cool completely. Never grind them when they are hot, this will spoil the taste.
2. Fenugreek seeds: Adding Kasoori Methi to the mix gives a special touch to your masala. To get the best flavor, lightly roast the kasoori methi – no need to overdo it. When all the spices are roasted, turn off the flame and add Kasuri Methi in the pan. Fry it lightly while stirring it from all sides.
3. grind the spices: Now when your spices have cooled down after roasting, put them in the mixer jar. For added heat, add 1-2 teaspoons red chili powder. Grind everything finely and make powder. Store your homemade Punjabi Chole Masala in an airtight jar and use it to bring that authentic taste straight to your kitchen the next time you make Chole.
Tips to Store Punjabi Chole Masala Powder:
choose glass jar: Glass jars are the best option to store your spices. They prevent moisture from seeping in and help preserve the flavor.
free from moisture: Moisture is the enemy of spices, so always use a dry spoon while taking out the spices. It will last like this for a long time.
cool and dry storage: Keep your spices in a cool, dry place. Heat and moisture can break down spices over time, so keep them away from them.
And that’s all! Look? Making your own Punjabi Chole Masala at home is very easy, and with these tips, you’ll bring some serious flavor magic to your cooking.
