Oct 102014
 

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My Mother’s homemade Punjabi Choley Masala takes Punjabi Pindi Choley to a new level all together. It infuses the Choley or Garbanzo with Authentic Punjabi Flavour as well as gives it a dark enriching colour. I have inherited this recipe from Mommy and it never fails me.  Simply dry roast the spices and to perfection. You can store this for a long time, a must for your kitchen cabinet.

Directions:

1. Put Cumin, Pomegranate dry seeds or Anardana, Coriander Seeds, Cloves, Whole Black Pepper, Black Cardamom, Nutmeg or Jaiphal and Cinnamon or Dalchini in a flat bottom pan for dry roasting.

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2. Dry roast them on medium low flame for 5-8 minutes. Keep stiring so that the spices are not over roasted.

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3. Let the spices cool down a bit. Transfer them to a dry grinder or coffee grinder to grind it into a semi coarse powder.

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Transfer it into an air tight container. Stays good for a very long time.

Use them to make your favourite Punjabi Pindi Choley.

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[whohit]CholeyMasala[/whohit]

Punjabi Choley Masala | Dry Spice for Authentic Punjabi Garbanzo
Yields 1
This spice mix makes finger licking Garbanzo the Authentic Punjabi Style
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Prep Time
2 min
Cook Time
8 min
Total Time
10 min
Prep Time
2 min
Cook Time
8 min
Total Time
10 min
Ingredients
  1. 1 Cup dried Pomegranate Seeds or Anardana
  2. 1/2 Cup Coriander Seeds
  3. 1/4 Cup Cloves
  4. 8 Black Cardamom
  5. 1/2 Cup Cumin
  6. 8 sticks Cinnamon
  7. 1 tsp or 1/4 of a Whole Nutmeg or Jaiphal
  8. 1/8 Whole Black Pepper
Instructions
  1. Put Cumin, Pomegranate dry seeds or Anardana, Coriander Seeds, Cloves, Whole Black Pepper, Black Cardamom, Nutmeg or Jaiphal and Cinnamon or Dalchini in a flat bottom pan for dry roasting.
  2. Dry roast them on medium low flame for 5-8 minutes. Keep stiring so that the spices are not over roasted.
  3. Let the spices cool down a bit. Transfer them to a dry grinder or coffee grinder to grind it into a semi coarse powder.
  4. Transfer it into an air tight container. Stays good for a very long time.
Notes
  1. You can even add bay leaf for an interesting flavour.
Adapted from Mommy Dearest
Adapted from Mommy Dearest
The Secret Ingredient http://www.thesecretingredient.in/
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Comments

  1. Dipali Patel says:

    Nice!❤️❤️❤️

  2. […] 5. Saute for about half a minute. 6. Add 1 tsp punjabi pindi choley masala [here’s the recipe link], 1 tsp dhania powder, 1 tsp turmeric powder and salt to taste. Stir well. *You may skip the pindi […]