Punjabi chole masala powder recipe
ingredients
2 black cardamoms/elaichi
1 inch cinnamon/dalchini
3 to 4 peppercorns/sabut kali mirch
2 cloves/lavang
1 medium indian bay leaf/tej patta or 2 small tej patta
¼ tsp carom seeds/ajwain
1 tsp cumin seeds/jeera
1 tsp coriander seeds/dhania
1 tsp fennel seeds/saunf
½ tsp dry pomegranate seeds/anardana
1 or 2 dry red chilies
1 inch cinnamon/dalchini
3 to 4 peppercorns/sabut kali mirch
2 cloves/lavang
1 medium indian bay leaf/tej patta or 2 small tej patta
¼ tsp carom seeds/ajwain
1 tsp cumin seeds/jeera
1 tsp coriander seeds/dhania
1 tsp fennel seeds/saunf
½ tsp dry pomegranate seeds/anardana
1 or 2 dry red chilies
method
in a pan, take all the whole spices for the chole masala and on a low heat roast them.
stir often and roast the spices till they get extra browned. don’t burn them. you have to go beyond a point roasting them, even after they become fragrant and they get more browned than what is the norm usually.
let theses roasted spices cool and then grind them finely in a coffee grinder or in a dry grinder.
ground chana masala or chole masala powder
store in airtight container.
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