Chole Masala Spice Blend

Chole Masala Spice Blend

A toasty, tangy spice blend that gives chickpea curry its deep, earthy backbone.

Total 15 min Makes 16 oz Calories 12/serving

Dietary

Vegan, Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

This dry-roasted spice mix combines coriander, cumin, and dried mango powder for the tart, smoky flavor found in North Indian chole. Toasting the whole spices before grinding intensifies their aroma, and a jar of this blend keeps chole night quick and consistent. Use it in chickpea curry, or stir into yogurt and roasted vegetables.

Ingredients

  • 1/2 cup coriander seeds
  • 1/4 cup cumin seeds
  • 3 tablespoons dried mango powder (amchur)
  • 2 tablespoons whole black peppercorns
  • 2 tablespoons fennel seeds
  • 1 tablespoon dried pomegranate seeds (anardana)
  • 6 dried red chiles
  • 8 green cardamom pods
  • 4 black cardamom pods
  • 2 black cardamom pods, seeds only
  • 1 tablespoon whole cloves
  • 2 black cardamom pods
  • 2 cinnamon sticks, broken
  • 2 bay leaves
  • 1 tablespoon ground ginger
  • 1 tablespoon ground turmeric
  • 2 teaspoons ajwain (carom seeds)
  • 1 teaspoon asafoetida (hing)
  • 2 tablespoons kosher salt

Method

  1. Heat a dry 9-inch skillet over medium-low heat. Add the coriander seeds, cumin seeds, peppercorns, fennel seeds, and dried red chiles, and toast, shaking the pan frequently, until fragrant and a shade darker, about 3 minutes.

  2. Add the green cardamom pods, black cardamom pods, cloves, cinnamon sticks, and bay leaves to the skillet and continue toasting, stirring constantly, until the spices smell deeply aromatic, about 2 minutes. Remove from heat and let cool completely, about 10 minutes.

  3. Transfer the cooled toasted spices to a spice grinder or high-powered blender and grind to a fine powder, working in batches if needed.

  4. Sift the ground spices through a fine-mesh strainer into a bowl, discarding any large husks or fibrous bits left behind.

  5. Whisk in the dried mango powder, dried pomegranate seeds, ground ginger, ground turmeric, ajwain, asafoetida, and kosher salt until evenly combined.

  6. Transfer the finished chole masala to an airtight jar. Store in a cool, dark place and use within 6 months for the best flavor.

Rate this recipe

★ 3.9 (1)

Chole Masala Spice Blend

This dry-roasted spice mix combines coriander, cumin, and dried mango powder for the tart, smoky flavor found in North Indian chole. Toasting the whole spices before grinding intensifies their aroma, and a jar of this blend keeps chole night quick and consistent. Use it in chickpea curry, or stir into yogurt and roasted vegetables.

15 min 16 oz 12 cal

Ingredients

  • 1/2 cup coriander seeds
  • 1/4 cup cumin seeds
  • 3 tablespoons dried mango powder (amchur)
  • 2 tablespoons whole black peppercorns
  • 2 tablespoons fennel seeds
  • 1 tablespoon dried pomegranate seeds (anardana)
  • 6 dried red chiles
  • 8 green cardamom pods
  • 4 black cardamom pods
  • 2 black cardamom pods, seeds only
  • 1 tablespoon whole cloves
  • 2 black cardamom pods
  • 2 cinnamon sticks, broken
  • 2 bay leaves
  • 1 tablespoon ground ginger
  • 1 tablespoon ground turmeric
  • 2 teaspoons ajwain (carom seeds)
  • 1 teaspoon asafoetida (hing)
  • 2 tablespoons kosher salt

Method

  1. 1

    Heat a dry 9-inch skillet over medium-low heat. Add the coriander seeds, cumin seeds, peppercorns, fennel seeds, and dried red chiles, and toast, shaking the pan frequently, until fragrant and a shade darker, about 3 minutes.

  2. 2

    Add the green cardamom pods, black cardamom pods, cloves, cinnamon sticks, and bay leaves to the skillet and continue toasting, stirring constantly, until the spices smell deeply aromatic, about 2 minutes. Remove from heat and let cool completely, about 10 minutes.

  3. 3

    Transfer the cooled toasted spices to a spice grinder or high-powered blender and grind to a fine powder, working in batches if needed.

  4. 4

    Sift the ground spices through a fine-mesh strainer into a bowl, discarding any large husks or fibrous bits left behind.

  5. 5

    Whisk in the dried mango powder, dried pomegranate seeds, ground ginger, ground turmeric, ajwain, asafoetida, and kosher salt until evenly combined.

  6. 6

    Transfer the finished chole masala to an airtight jar. Store in a cool, dark place and use within 6 months for the best flavor.