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Punjabi Pindi Chole Spice Mix Recipe | Masala Powder

Pindi Chole Masala Powde

Pindi Chole Masala Powder is a signature spice blend central to the preparation of Pindi Chole, a popular Punjabi dish made with chickpeas and richly spiced with a unique mix of aromatic whole and ground spices. This dry, robust powder gives the dish its distinctive flavor and is essential for authentic taste.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 1 Batch
Course: Appetizer
Cuisine: Indian
Calories: 100
Ingredients Equipment Method Notes

Ingredients
  

  • Mace: 1 small piece [~1 g]
  • Cloves: 7–8 [~1.5 g]
  • Ajwain Caraway seeds: 2 tsp ([~6 g])
  • Whole red chili: 3–4 [~1 g]
  • Green cardamom: 7–8 [~1.5 g]
  • Peppercorn: 10–12 [~1 g]
  • Cinnamon: 3 pieces 1 inch ([~1.5 g])
  • Black cardamom: 3 [~1.5 g]
  • Anardana Dried pomegranate seeds: 3 tbsp ([~30 g])
  • Cumin seeds: 3 tbsp [~15 g]
  • Coriander seeds: 4 tbsp [~20 g]
  • Amchur Dried mango powder: 2.5 tbsp ([~15 g])
  • Kasuri methi: 2 tbsp [~10 g]
  • Nutmeg: 1/4 tsp [~0.5 g]

Equipment

  • Cast iron or medium-sized pan (for dry roasting)
  • Spice grinder or coffee grinder (for grinding)
  • Clean, dry, airtight container (for storage)

Method
 

  1. Heat a cast iron or medium-sized pan over medium heat. Dry roast mace, cloves, ajwain, red chili, green cardamom, peppercorn, cinnamon, black cardamom, anardana, cumin, and coriander seeds for 5–7 minutes, or until the spices turn light brown and release a strong aroma.
  2. Turn off the heat and let the roasted spices cool completely to prevent burning during grinding.
  3. Once cooled, mix amchur, kasuri methi, and nutmeg with the roasted spices.
  4. Transfer the mixture to a spice grinder or coffee grinder and grind into a fine powder.
  5. Transfer the finished masala powder to a clean, dry, airtight container and store it in a cool, dark place.

Notes

Safety Notes:
Always use caution when dry roasting spices, as they can smoke or burn quickly. Keep the heat at medium and stir frequently. Ensure the grinder is dry to avoid clumping.
Substitutions:
If black cardamom is unavailable, use additional green cardamom or a pinch of smoked paprika for depth. For kasuri methi, use fresh fenugreek leaves (1 tbsp) but adjust quantity as flavor is milder.
Storage:
Store in an airtight container in a cool, dark place for up to 6 months. For longer shelf life, refrigerate.
Pro Tips:
Roast spices in small batches to avoid burning and ensure even toasting.
Use freshly ground spices for maximum aroma and flavor.
This masala can be made ahead and stored for future use in Pindi Chole, chana masala, or other chickpea dishes.