How to make Chholay Masala -

Readymade spice mix for Indian Chholay recipes

Sanjeev Kapoor

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 Chana Masala, Rasam Powder, Garam Masala, Goda Masala . You can also find more Powders recipes like Jeerawan Masala - SK Khazana Dhansaak Masala - SK Khazana Goda Masala Powder Chana Masala

Chholay Masala

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


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.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.