How do I make chole masala spice mix?

Question

I am not interested in simply buying the spice mix from the Indain grocery store- we have tried the varities and taste is not our liking.

How do I make my own chole masala spice mix? Please tell the spices along with proportions for each. Thank you.

Answer 1

This is the basic masala for making chole, add this in addition to other spices (garam masala...).  The secret to making authentic chole is actually the addition of tea!

CHOLE MASALA:

Ingredients:  use fresh spices for best results

1-2: bay leaves (tej patta)

2 tsp: mustard seeds

2 tsp: jeera seeds (cumin)

1 tsp: fenugreek seeds (methi dana)

1 tsp: coriander seeds

2-3: cloves

1-2: dried red chilies

1 piece cinnammon

2-3: green cardamom pods & the blk seeds

4-5: black peppercorns

1 tsp anardana seeds (pomegranate)

Dry roast all the spices on low until fragrant, then grind in a spice/coffee grinder.  Store in an airtight container.

Answer 2

Garam Masala Spice Mix Recipe

Ingredients

1/4 cup coriander seeds

2 Tbsp cumin seeds

1 Tbsp black peppercorns

2 tsp cardamom pods

Two 3-inch cinnamon sticks, broken into small pieces

1 tsp whole cloves

1 whole nutmeg

Instructions

Dry-roast the coriander seeds in a small skillet over medium heat, sliding the skillet back and forth over the burner to prevent burning, until the seeds exude a pleasant aroma, 1 to 2 minutes. Transfer to a bowl and set aside. Repeat the process, one at a time, with the cumin seeds, peppercorns, cardamom, cinnamon, and cloves. Let cool completely.

Put all the ingredients except the nutmeg in a spice grinder and grind to a fine powder. Transfer to a bowl. Grate the nutmeg over the mixture. Stir to mix well. Transfer to a glass jar with a tight-fitting lid. The garam masala will keep at room temperature for at least a month.

Yield: about 1/2 cup

Answer 3

Recipe for Chole Masala

Preparation time - 15 minutes.

Cooking time - 30 minutes.

Serves 4-5 people.

Ingredients

2 cups white chickpeas (kabuli chana), soaked overnight in warm water

3 large tomatoes

2 large onions, chopped finely

2 medium-sized potatoes, peeled and boiled.

2-inches long piece of ginger, peeled and chopped into small pieces

2 green chillies

1 heaped tbsp tea leaves

4 cloves

4 cardamoms

1-inch long piece of cinnamon

2 tsp red chilli powder

2 tsp cumin (jeera) seeds

2 tsp fennel (saunf)

2 tbsp thick curds

1 tsp turmeric powder

3 tsp garam masala

1 tsp sugar

Salt, to taste

3 tbsp cooking oil

1 tbsp chopped coriander

2 tbsp chopped mint leaves (pudina) or 1 tbsp kasuri methi (soaked in water)

Method

1. Pressure cook the chana with turmeric powder and chopped ginger.

2. Drain the excess water from the chana (retain only as much water as is required for the gravy). Tie the tea leaves, cloves, cardamom and cinnamon in a muslin cloth or spice bag, add it to the cooked chana (which has enough water to boil). Add required salt, and boil for five minutes or more, till the chana acquires the brown colour of the tea and the flavour of the spices.

3. Grind the tomatoes along with a small piece of onion and a handful of the cooked chole.

4. In a kadai, heat the oil and season the cumin and fennel seeds. Then add the green chillies and fry for a moment. Add the chopped onions along with sugar and a pinch of salt and saute. (Adding sugar and salt helps the onions to cook fast and also to retain its colour and flavour.)

5. Add the red chilli powder and fry for a few minutes.

6. Add the tomato puree and saute till the oil separates.

7. Coarsely crumble the cooked potatoes (do not mash) and add it to the gravy, along with the salt required for the gravy alone (remember you've already added salt for the chole while cooking it with tea). Cook for a few minutes.

8. Add the chole and cook for at least five minutes. Add a little more water if required.

9. Once the gravy is cooked and acquires the required consistency, mix in the curds and garam masala and remove from fire. Keep closed for a few minutes, to allow the flavour of the garam masala to sink in.

10. Garnish with chopped coriander and pudina/kasuri methi, and serve hot with puri or rice.

Try this recipe !!!!!!!!!!11

INGREDIENTS:

    * 2 cans of chickpeas (400 gm each)

    * 2 tbsps vegetable/ canola/ sunflower cooking oil

    * 2 bay leaves

    * 5-6 cloves

    * 3-4 green cardamoms

    * 5-6 peppercorns

    * 3 large onions sliced

    * 2 large tomatoes chopped

    * 2 tbsps garlic paste

    * 1 tbsps ginger paste

    * 2 tsps coriander powder

    * 1 tsp cumin powder

    * 1/2 tsp red chilli powder

    * 1/4 tsp turmeric powder

    * 2 tsps garam masala

    * 1"piece of ginger julliened

    * 2 tbsps fresh coriander leaves chopped fine

PREPARATION:

    * Grind 2 onions, the tomatoes, ginger, garlic together into a smooth paste.

    * Heat the oil in a deep, thick-bottomed pan on a medium flame.

    * Add the bay leaves, cloves, cardamom and peppercorns and fry for 1/2 a minute.

    * Add the remaining sliced onion and fry till light golden.

#  Add the onion-tomato paste and fry till the oil begins to separate from the paste.

# Add the dry spices - cumin, coriander, red chilli, tumeric and garam masala powders. Fry for 5 minutes.

# Drain the water in the can from the chickpeas and rinse them well under running water. Add the chickpeas to the masala. Mix well.

# Add salt to taste and water to make gravy (about 1 1/2 cups).

# Simmer and cook covered for 10 minutes.

# Use a flat spoon to mash some of the chickpeas coarsely. Mix well.

# Garnish with juliennes of ginger and finely chopped fresh coriander leaves.

# Serve piping hot with pooris/bhatooras.

Answer 4

Thanks Jenny,

All your questions are reminiscent of my Home country. Here I provide a few links and I am sure you can do the rest. Yummy..yummy..!!!

Regards,

Jeetendra

http://www.youtube.com/watch?v=pDWfDUi10...

http://www.recipedelights.com/recipes/ve...

http://en.wikipedia.org/wiki/Chana_masal...

http://www.indianchild.com/Recipes/gravi...

http://daavat.blogspot.com/2006/12/chole...