How To Make Punjabi Chole Masala Powder (And Tips For Storing It)

Punjabi cuisine is loved worldwide for its bold flavours and spices. Whether it's vegetarian or non-vegetarian dishes, Punjabi food has something for everyone. When it comes to vegetarian dishes, favourites like Kadahi Paneer, Dal Makhani, and Chole always make 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, then you know it's all about that spicy, flavourful chole masala. While there are plenty of store-bought chole masalas available, nothing beats the taste of fresh, homemade masala. If you want to level up your chole game every time, making your own Punjabi chole masala powder at home is the secret. Here's how you can make it at home!

Also Read: This Classic Homemade Pindi Chole Recipe Gets Internet's Approval

What Is Punjabi Chole Masala Powder Made Of?

This masala is a blend of several key Indian spices, including cumin, coriander, cinnamon, bay leaves, black pepper, cloves, dried red chillies, mango powder, pomegranate seeds, and fenugreek seeds. When ground together, they create the perfect powder for your chole dish.

Ingredients for Punjabi Chole Masala:

Whole coriander

Cumin

Black pepper

Bay leaf

Cloves

Whole red chilli

Big 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 the masala, there are a few key things to keep in mind to ensure your homemade masala lasts longer and stays fresh.

1. Dry Roast the Spices: Start by drying out all the ingredients. If the sun is shining, place them out for some time to remove any moisture. If sunlight isn't an option, dry roast all the spices in a pan. After roasting, allow the spices to cool completely. Don't ever grind them while they're still hot-it'll mess with the flavour.

2. Kasuri Methi: Adding kasuri methi to the mix gives your masala a special touch. To get the best flavour, roast the kasuri methi lightly-no need to go overboard. Once you've roasted all the spices, turn off the heat and add the kasuri methi to the pan. Stir it around to lightly roast it.

3. Grind the Masala: Now that your spices are roasted and cooled, add them to a mixer jar. For extra heat, toss in 1-2 teaspoons of red chilli powder. Grind everything into a fine powder. Store your homemade Punjabi chole masala in an airtight jar and use it the next time you make chole to bring that authentic taste straight to your kitchen.

Tips for Storing Punjabi Chole Masala Powder:

Choose Glass Jars: Glass jars are the best option for storing your spices. They prevent moisture from seeping in and help keep the flavour intact.

Moisture-Free: Moisture is the enemy of spices, so always use a dry spoon when scooping out the masala. It'll last longer that way.

Cool and Dry Storage: Store your masala in a cool, dry place. Heat and humidity can break down the spices over time, so keep them away from those.

And that's it! See? Making your own Punjabi chole masala at home is super easy, and with these tips, you'll bring some serious flavour magic to your cooking.

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