How to make Chholay Masala -
Readymade spice mix for Indian Chholay recipes
This recipe has featured on the show Khanakhazana.
Main Ingredients : Cumin Seeds (जीरा), Pomegranate Seeds
Cuisine : Punjabi
Course : Powders
For more recipes related to Chholay Masala checkout Rasam Powder, Goda Masala, Nalli Nihari Masala-SK Khazana. You can also find more Powders recipes like Pathare Prabhu Sambhar Masala, Goda Masala Powder, Garam Masala, Nalli Nihari Masala-SK Khazana.
Chholay Masala Recipe Card
Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram. They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic. In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.
Prep Time : 11-15 minutes
Cook time : 0-5 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Tangy
Ingredients for Chholay Masala Recipe
Cumin Seeds 2 tablespoons
Pomegranate Seeds 3 tablespoons
Cinnamon 2 inch piece
Cloves 8-10
Black cardamom 1
Carom seeds (ajwain) 1/2 teaspoon
Black peppercorns 2 1/2 teaspoons
Dry fenugreek leaves (kasuri methi) 1 teaspoon
Tirphal 3-5
Pomegranate seeds (anardana) 2 tablespoons
Bay leaves 8-10
Whole dry red chillies 8-10
Dry mango powder (amchur) 1 teaspoon
Dry ginger powder (soonth) 1/2 teaspoon
Salt 1 teaspoon
Black salt (kala namak) 2 teaspoons
Method
Step 1
Dry roast cumin seeds, coriander seeds, cinnamon, cloves, black cardamoms, carom seeds, black peppercorns, dry fenugreek leaves, tirfal, pomegranate seeds, bay leaves and whole dry red chillies.
Step 2
Cool and grind with dry mango powder, dry ginger powder, salt and black salt.
Step 3
Cool and store in airtight containers.
Nutrition Info
Calories : 148 Kcal
Carbohydrates : 15.8 gm
Protein : 7.5 gm
Fat : 6.1 gm
Other : 18.4gm
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