Chole masala powder is a warm, aromatic spice blend used to give North Indian chickpea curry its distinctive flavor. This small-batch recipe toasts whole spices before grinding them, bringing out their fragrance without making the blend too hot or bitter.
Ingredients
- 2 tablespoons coriander seeds
- 1 tablespoon cumin seeds
- 1 tablespoon dried pomegranate seeds (anardana)
- 2 teaspoons black peppercorns
- 1 teaspoon fennel seeds
- 1 teaspoon ajwain (carom seeds)
- 1 teaspoon dried ginger powder (saunth)
- 1 teaspoon amchur (dried mango powder)
- 1 teaspoon Kashmiri chili powder, or another mild red chili powder
- 1 teaspoon black salt (kala namak), finely ground
- 1 teaspoon dried mint, crumbled
- 1 small black cardamom pod, seeds only
- 4 cloves
- 1 small cinnamon stick, about 1 inch (2.5 cm)
- 1 small bay leaf
Instructions
- Prepare the whole spices. Break the cinnamon stick into smaller pieces and remove the seeds from the black cardamom pod. Check the spices for grit or debris. Keep the dried ginger, amchur, chili powder, black salt, and mint aside; these are added after toasting.
- Warm a dry pan. Set a small, heavy skillet over low to medium-low heat. Add the coriander, cumin, pomegranate seeds, peppercorns, fennel, ajwain, cardamom seeds, cloves, cinnamon, and bay leaf. There is no need to add oil.
- Toast gently. Stir or shake the pan frequently for about 3–5 minutes, until the spices smell fragrant and the coriander and cumin are slightly darker. The pomegranate seeds may crackle. Remove the pan from the heat before any spices smoke or turn very dark; burnt spices make the finished powder bitter.
- Cool completely. Tip the toasted spices onto a cool plate and spread them out. Leave them for 10–15 minutes, or until they are at room temperature. Grinding them while warm can create condensation in the storage jar and dull their flavor.
- Grind. Transfer the cooled whole spices to a clean, completely dry spice grinder or small blender. Grind in short bursts until the mixture is as fine as you like, pausing if the grinder heats up. For a smoother powder, sift it and briefly grind any coarse pieces again.
- Finish the blend. Add the dried ginger, amchur, chili powder, black salt, and dried mint. Pulse briefly to combine. If you prefer a more textured blend, stir the powdered ingredients in by hand instead.
- Store and use. Transfer the powder to a clean, dry, airtight jar. Label it with the date. Start with 1–2 teaspoons for a curry made with about 2 cups of cooked chickpeas, then adjust to taste; add it while cooking the onion-tomato masala so the spices can bloom in the hot oil.
Tips
- Keep the heat low. Small seeds and ground spices scorch quickly. If your pan is very hot, take it off the burner between stirs rather than trying to toast everything faster.
- Adjust the sourness. Anardana and amchur both add tang. If you cannot find dried pomegranate seeds, omit them and add a little extra amchur after grinding. Taste the finished curry before adding more souring agent.
- Choose the right grinder. A dedicated spice grinder gives a more even powder than a large blender. Make sure it is dry and free of strong lingering flavors such as coffee or garlic.
- Make a modest batch. Whole spices keep their aroma longer than ground spices. This recipe makes roughly ½ cup, depending on the spices and grind, so use it over the next few months rather than making a large supply.
Serving Suggestions
This blend is intended for chole, the chickpea curry commonly served with rice or Indian breads. For a pot using about 2 cups of cooked chickpeas, begin with 1–2 teaspoons, adding it to the onion-tomato base after the onions are cooked and the tomatoes have thickened. Stir for 20–30 seconds so the powder becomes fragrant, then add the chickpeas and cooking liquid. Avoid frying the spice powder alone for long, as it can burn.
Serve the finished curry with bhature, naan, roti, or steamed basmati rice. A squeeze of lemon, sliced red onion, and chopped cilantro brighten the rich spices. The blend can also season roasted chickpeas or potato curry, but add it gradually because its tang and black salt can be assertive.
Variations
For a milder blend, reduce or omit the Kashmiri chili powder; the other spices still provide plenty of aroma. For more heat, use a hotter red chili powder, adding it cautiously. If you do not have black salt, use fine sea salt, though the characteristic sulfurous note will be missing; you can also leave salt out of the blend and season the curry itself.
If anardana is unavailable, omit it and rely on amchur for acidity. For a less tangy powder, reduce both souring ingredients slightly. Some home cooks add a pinch of turmeric, but it is not essential here and is usually easier to add directly to the curry. Keep changes small at first, since the balance is easiest to judge after the powder is stirred into a dish.
Storage and Reheating
Keep the fully cooled powder in an airtight glass jar in a cool, dark, dry cupboard, away from the stove and direct sunlight. It is most fragrant for about 2–3 months; it may remain usable longer, but its flavor gradually fades. Always use a dry spoon, and discard the blend if it becomes damp, moldy, or smells stale or rancid.
The powder itself does not need reheating. Add it to a hot curry base as directed. If you have leftover chole, cool it promptly and refrigerate it in a covered container within 2 hours of cooking (within 1 hour if the room is above 90°F/32°C). Use refrigerated curry within 3–4 days. Reheat only the portion you need until steaming hot throughout, reaching 165°F (74°C) if checking with a food thermometer. Stir during reheating and add a splash of water if the curry has thickened. Freeze leftover curry for about 2–3 months for best quality; thaw in the refrigerator and reheat thoroughly. Do not leave cooked chickpeas at room temperature for extended periods.
Frequently Asked Questions
How much chole masala powder should I use?
Start with 1–2 teaspoons for a curry made with around 2 cups of cooked chickpeas. Different chili powders and souring ingredients vary in strength, so taste the curry and add more in small amounts.
Is chole masala powder the same as garam masala?
No. Recipes vary, but chole masala is formulated for chickpea curry and often includes tangy ingredients such as amchur or anardana. Garam masala is a different, usually warmer spice blend and is not a direct one-for-one substitute.
Can I make this without a spice grinder?
A clean coffee grinder can work if it is reserved for spices and completely dry. Alternatively, crush the toasted spices in a mortar and pestle, working in small batches; the result will be coarser but still useful.
Can I use pre-ground spices?
Yes, though the flavor will be less vivid. Skip toasting the powdered spices because they burn easily. Mix the measured powders together, and if desired, warm them briefly in the curry’s oil along with the other ingredients.
Why is my chole masala bitter?
The whole spices were likely toasted too long or over high heat, or the powder was fried for too long in the curry. Toast only until fragrant, cool before grinding, and stir the blend into a moist onion-tomato base for a short time.
Is this blend spicy?
It is moderately warm rather than inherently very hot, but the chili powder determines most of its heat. Reduce or omit it for a mild blend, then add chili directly to the curry if some diners want more heat.