Learn how to make authentic pindi chole masala powder at home with this easy recipe. Perfect spice blend for rich, flavourful punjabi style chole.

Spices are an integral part of any kitchen. A good spice powder instantly elevates the dish from simple to something exquisite. I love making my own masalas at home. The satisfaction you get from making it is totally next level. There is nothing quite like the aroma and flavour of freshly ground masala.

I have been making pindi chole masala using this recipe for many years now. In between I have tried many brands of chole masala, even sourced some from Amritsar itself. However, nothing compared to the aroma and freshness of this homemade masala.

Reasons to Make Your Own Spice Powder

While store bought masalas are any day a convenient choice but you are compromising on the potency of the flavours and quality which you definitely can’t get in a store bought masala.

Almost all the masalas that you get in the market are there to earn profits, so the incentive is to bulk up the cheap ingredients.

They are neither special in aroma nor flavour. Never had any store bought masala that blew my mind.

Ground spices that are used might as well be past their best before date. Even if they will grind fungus filled cinnamon, chances are you will never get to know.

You pay a premium for the marketing and the name and not for the quality.

Free to modify the recipe if required. For example, the store-bought masalas at times might have more red chilly or salt, which I might need to reduce.

There are no additives, preservatives, and potential adulterants.

Homemade masala offer variety of health benefits. They are extremely rich in antioxidants, have anti-inflammatory and anti-microbial properties. Most commercial masalas lose these health benefits due to over-processing, low quality ingredients and the addition of synthetic preservatives.

Difference Between Pindi Chole Masala and Chole Masala

Pindi chole originated from a town in Punjab, called Rawalpindi, now in Pakistan. What distinguishes it from other versions of chole or chana masala is, it does not use onion, garlic, or tomato. The gravy is darker, drier and thicker than chole masala. This results from the use of spices like cumin, anardana, coriander, black elachi etc. Also, in some parts people use either tea leaves or dry amla (Indian gooseberry) for darker colour of pindi chole.

Chole masala on the other hand is a more generalized recipe. It includes gravy made of onion, garlic, tomatoes and spice powder. Unlike pindi chole, chana masala has more liquid gravy. These are often eaten with rice or roti.

Step by Step Instructions

For detailed recipe, please jump to the recipe card below

Pindi Chole Powder is a blend of spices which are commonly used in North Indian cuisine. While the exact ingredients and the quantity used can vary depending upon personal preference and regional variations, below mentioned are the whole spices I use to make the spice blend. I would suggest you to follow the pindi chole masala powder recipe as it is because a little more or less of any ingredient might change the flavour.

Cumin seeds/Jeera
Coriander Seeds/Sukha Dhania
Cloves/Laung
Mace/Javitri
Cinnamon/Dalchini
Black Peppercorns/Kali Mirch
Dry Red Chili/Sukhi Lal Mirch
Black Cardamom/Badi Elachi
Dry Pomegranate Seeds/Anardana
Bishop Seeds/Ajwain
Fennel Seeds/Saunf
Bay Leaves/Tej Patta

In a broad pan or wok, roast all the ingredients mentioned above except for salt and asafoetida/hing till the spices become aromatic.

Remove the spices an a broad plate and allow them to cool slightly.

Now in a blender jar, add all the roasted spices, salt and asafoetida.

Grind the mixture till they form a smooth powder. Remove the powder on a plate and mix it well with a spoon or with use your hands to remove any clumps.

Transfer the pindi chole masala in an airtight glass or steel container to keep it fresh for long and use as required.

Pro Tips

Do not over roast the spices or make them darker in colour. This will lead to a bitter chole masala.

You can use kashmiri dry red chilies to cut down the heat.

Do not grind the spices when they are really hot. Allow them to cool first because too hot spices can easily burn while grinding and may taste bitter.

Grind in small batches to prevent overheating of the blender jar and also for smooth texture powder.

For large spices like cinnamon break them in small pieces before grinding.

Shelf Life of Pindi Chole Masala

If you dry roast it properly and maintain proper hygiene and sterile conditions the masala stays good for at least 6 months or more. Though I prefer making small batches of masala so that the aroma and flavour stays fresh.

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