Chole Masala – Authentic Amritsari Spice Blend

Chole Masala — Authentic Amritsari, Dhaba-Style

Great chole is defined by its tang — that deep, sour-spicy complexity that makes you reach for another puri. Phoran's Chole Masala achieves this the authentic Amritsari way: iron-ground with dried pomegranate seeds (anardana), black salt (kala namak), and a warming whole-spice base that builds the layered flavour no generic curry powder can replicate.

What Makes This Chole Masala Different?

Pomegranate seeds (anardana): The secret ingredient in Amritsari chole — they add a fruity, wine-like sourness that is completely different from lemon or tamarind. Most generic chole masalas skip this. Black salt (kala namak): Adds a distinctive sulphurous, mineral depth that regular salt cannot provide. Together, these two ingredients are what make Amritsari chole taste like Amritsari chole.

How to Make Authentic Chole Bhature

• Soak and pressure-cook chickpeas with a tea bag (for dark colour) and salt
• Sauté finely chopped onions in oil until deep golden, add ginger-garlic paste
• Add tomatoes and cook until oil separates, then add 1.5–2 tsp Chole Masala
• Cook the masala for 2–3 minutes, then add cooked chickpeas with some cooking water
• Simmer 15–20 minutes until the gravy thickens and coats the chickpeas
• Finish with a squeeze of lemon, chopped coriander, and a pinch of garam masala

Beyond Chole Bhature

• Pindi chole: Dry-style preparation — use less water, cook until almost dry
• Chana chaat: Toss boiled chickpeas with ½ tsp masala, raw onion, tomato, and lemon
• Chole rice: Serve the chole curry over steamed basmati for a quick weeknight meal
• Rajma: Works equally well with kidney beans for a variation on the classic

No preservatives, no artificial colours. Iron-ground, small-batch. Origin: India (Punjab). Shelf life: 12 months.