A fragrant, flavorful spice blend that elevates your chole (chickpea curry) to restaurant‑style perfection. Made with roasted whole spices, aamchur for tang, and kasuri methi for depth, this masala is fresh, aromatic, and preservative‑free.
Ingredients
¼ cup coriander seeds
¼ cup cumin seeds
2 tsp black pepper
1 tsp cloves
2 black cardamom pods
4 green cardamom pods
2‑inch cinnamon stick
1 mace
1 tsp fennel seeds
1 tsp shahi jeera (caraway seeds)
10 dried red chillies
2 tsp aamchur (dried mango powder)
2 tsp kasuri methi (dried fenugreek leaves)
1 tsp turmeric powder
Method
Step 1: Dry Roast
Heat a pan on medium flame.
Add coriander, cumin, pepper, cloves, cardamoms, cinnamon, mace, fennel, shahi jeera, and dried red chillies.
Roast for 4–5 minutes until aromatic. Do not over‑roast.
Step 2: Cool & Grind
Transfer roasted spices to a plate and let them cool.
Add aamchur, kasuri methi, and turmeric.
Grind everything into a fine powder.
Usage
Add 2–3 tsp of this masala while cooking chole (chickpeas) for a rich, authentic flavor.
Can also be used in rajma, curries, or sprinkled over parathas for a spicy kick
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