Chole Masala Powder

Ever wondered why restaurant chana masala tastes so much brighter and more complex than the one from the jar? The answer lies in freshly roasted, home-ground Chole Masala Powder. This spice blend brings layers of warmth, tang, and subtle heat that turn simple chickpeas into a show-stopping curry.

Why Make Your Own Chole Masala Powder?

• Maximized Aroma: Dry-roasting whole spices unlocks their essential oils for a deeper fragrance.
  
• Balanced Heat & Tang: Kashmiri chilies for color, amchur powder for tartness, and black salt for that savory punch.
  
• Customizable: Adjust chili levels or skip ingredients you don’t have—no more off-the-shelf one-size-fits-all.
  

Ingredient Breakdown

• Kashmiri Red Chilies: Provide a vibrant red hue and gentle warmth without overpowering heat.
  
• Cinnamon & Mace: Add sweet-woodsy notes and a hint of floral complexity.
  
• Green & Black Cardamom: Green lends a citrusy brightness; black brings a deep, smoky undertone.
  
• Cloves & Peppercorns: Cloves deliver a sweet-spicy kick while peppercorns give sharp, piquant heat.
  
• Nutmeg: Just a whisper of nutmeg gives the blend a cozy, nutty warmth.
  
• Bay Leaf: Infuses subtle herbal depth that ties all the flavors together.
  
• Coriander & Cumin Seeds: Coriander adds citrusy earthiness; cumin brings that classic, smoky-earth backbone.
  
• Fennel Seeds & Shahi Jeera: Fennel’s sweet-anise notes and shahi jeera’s mild cumin-like aroma round out the profile.
  
• Dry Ginger: Sharp, drying warmth that enhances overall spiciness.
  
• Black Salt: Imparts a savory, sulfurous tang that heightens umami.
  
• Amchur Powder: Dried mango powder brings bright, fruity acidity to balance the heat and earthiness.
  

How to Roast & Grind Your Masala

1. Dry-Roast the Warm Spices:
   In a heavy pan over medium, lightly roast Kashmiri chilies, cinnamon, black & green cardamom, cloves, nutmeg, mace, and bay leaf just until fragrant (about 1–2 minutes).
   
2. Add the Seeds & Aromatics:
   Toss in coriander seeds, cumin seeds, fennel seeds, shahi jeera, peppercorns, and dry ginger. Continue roasting for another 3 minutes, stirring constantly to avoid burning.
   
3. Cool Completely:
   Transfer the spices to a plate and let them cool fully—this prevents moisture buildup when grinding.
   
4. Grind to a Fine Powder:
   In a spice grinder or blender, combine the cooled spices with black salt and amchur powder. Grind until you have a smooth, uniform powder.
   
5. Store & Use:
   Funnel your Chole Masala Powder into an airtight jar. It stays vibrant for up to 2 months—just shake before using.
   

💡 Pro Tip: Roast in two batches if your pan is small. Overcrowding leads to uneven toasting and less aroma.

How to Use Your Chole Masala Powder

• Classic Chana Masala: Sauté onions, garlic, and tomato, then stir in 2–3 teaspoons of your homemade powder before adding cooked chickpeas.
  
• Spiced Vegetable Stir-Fries: Sprinkle over mixed veggies during the final minute of cooking for an instant flavor boost.
  
• Marinades & Rubs: Mix with yogurt and lemon juice as a marinade for tofu, paneer, or grilled meats.
  

Print Recipe

Quick & Easy

Chole Masala Powder

Author: Hema Subramanian Cuisine: North Indian, Punjabi Courses: Meal Prep Recipe Keys: T Tasty

Difficulty: Beginner Prep Time 5 mins Cook Time 5 mins Total Time 10 mins

Estimated Cost: $ 1 Calories: 10

Dietary:

G Gluten Free V Vegan V Vegetarian

Description

Chole Masala Powder is a vibrant, freshly ground spice blend featuring Kashmiri chilies, whole and seed spices, black salt, and amchur powder. Dry-roasted and ground at home, it adds unmatched aroma, balanced heat, and tang to chana masala, vegetable dishes, and marinades.

Ingredients

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Scale

1/2x 1x 2x 3x

• 12 kashmiri red chilli
• 3 small piece cinnamon
• 10 cardamom (green)
• 2 cardamom (black)
• 15 cloves
• 1 small piece nutmeg
• 1 mace
• 3 bay leaf
• 2 tbsp coriander seeds
• 1 tbsp cumin seeds
• 1 tsp fennel seeds
• 2 tsp shah jeera
• 1 tsp peppercorn
• 1 small piece dry ginger
• 1 tsp black salt
• 1 tsp amchur powder

Instructions

Prep Work

1. Gather spices

   Collect all the whole spices required for the recipe

Method

1. Roast whole spices

   Dry roast kashmiri red chilli, cinnamon,green cardamoms, black cardamoms, cloves, nutmeg, mace, and bay leaf in a pan

2. Add remaining spices

   Add coriander seeds, cumin seeds, fennel seeds, shah jeera, peppercorn, dry ginger and roast the ingredients on medium flame for 2-3 minutes.
   

3. Cool the spices

   Transfer roasted spices to a plate and let them cool completely

4. Grind the spices

   Blend the cooled spices into a fine powder in a mixer jar
   

5. Add final ingredients

   Add black salt and amchur powder to the spice mix and blend again
   

Equipment

• Mixer

  

  Mixer Grinder for Kitchen (5 Jars 750 Watt Mixie) 

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• Pan

  

  Non-Stick Omega Deluxe Granite Fry Pan 24 Centimetre

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• Spatula

  

  Wooden Spoon Set with Barrel Shaped Spoon Holder 8(7spoons+1 Holder/Stand)

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Nutrition Facts

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Amount Per Serving

Calories 10kcal

% Daily Value *

Total Fat 0.5g1%

Saturated Fat 0.1g1%

Sodium 200mg9%

Potassium 30mg1%

Total Carbohydrate 2g1%

Dietary Fiber 1g4%

Protein 0.5g1%

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Vitamin A 150 IU

Vitamin C 2 mg

Calcium 15 mg

Iron 0.5 mg

Magnesium 5 mg

Zinc 0.2 mg

Copper 0.1 mg

Manganese 0.3 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: Chole Masala Powder, freshly ground spice

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