How to make it
- 1Roast anardana separately — it burns fast
Dry roast anardana seeds alone in a pan over low heat for 2–3 minutes until they smell fruity and slightly toasty. Remove immediately and set aside. They scorch quickly and go bitter if over-roasted.
- 2Crack and roast black cardamom
Press black cardamom pods open with a knife. Roast in the same pan for 1 minute until the smoky aroma releases. Add coriander, cumin, peppercorns, cinnamon, cloves, and dry red chillies and roast together for 5–6 minutes on low heat.
- 3Cool everything for 12 minutes
Combine all roasted spices including the anardana on a plate and cool completely before grinding.
- 4Grind to a coarse-fine powder
Chole masala benefits from being very slightly coarser than garam masala — not fine flour, but not chunky either. Grind in 15-second bursts and check texture. Pass through a medium sieve.
- 5Mix in the powders and store
Add amchur, kala namak, dry ginger powder, and turmeric to the ground spice. Mix well with a dry spoon. Transfer to a sealed glass jar, label, and store.
Anardana (dried pomegranate seeds) are the ingredient that makes chole masala taste distinctly different from garam masala. They add a fruity, tangy depth that no other spice replicates. Find them at any Indian grocery store. They are inexpensive and last many months in a sealed jar.
Where to use chole masala
- Add 1 tsp kasuri methi (dried fenugreek leaves) for a more restaurant-style flavour
- Include ½ tsp nutmeg for a more complex, layered depth
- Use 3 tbsp anardana for an intensely tangy, North Indian street-style chole
- Add 1 star anise for a subtle sweetness that works well with milder preparations