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| Main Ingredients | Cumin Seeds, Pomegranate Seeds |
| Cuisine | Punjabi |
| Course | Powders |
| Prep Time | 6-10 minutes |
| Cook time | 6-10 minutes |
| Serve | 4 |
| Taste | Tangy |
| Level of Cooking | Moderate |
| Others | Veg |
Ingredients list for Chholay Masala
- 2 tablespoons Cumin Seeds
- 3 tablespoons Pomegranate Seeds
- 2 inch piece Cinnamon
- 8-10 Cloves
- 1 Black cardamom
- 1/2 teaspoon Carom seeds (ajwain)
- 21/2 teaspoons Black peppercorns
- 1 teaspoon Dry fenugreek leaves (kasuri methi)
- 3-5 Tirphal
- 2 tablespoons Pomegranate seeds (anardana)
- 8-10 Bay leaves
- 8-10 Whole dry red chillies
- 1 teaspoon Dry mango powder (amchur)
- 1/2 teaspoon Dry ginger powder (soonth)
- 1 teaspoon Salt
- 2 teaspoons Black salt (kala namak)
Method
- 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.
- Cool and grind with dry mango powder, dry ginger powder, salt and black salt. Cool and store in airtight containers.
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