SP. CHHOLE MASALA

Coriander Powder, Red Chilly, Cumin Seeds, Cloves, Cinnamon, Black Pepper, Dry Mango Powder, Star Anise, Mace, Malabar Mace, Cinnamon Buds, Black Cardamom, Green Cardamom, Refined Edible Oil.

• JMG Chhole Masala is a specialized spice blend used to prepare North Indian chickpea curries (Chhole or Chana Masala). For 2026, it is commonly used to provide a rich, tangy, and authentic Punjabi flavor to various dishes.1. Traditional Recipe Instructions To make restaurant-style Chhole, follow these steps:
• Preparation: Soak 1 cup (approx. 200–250g) of chickpeas overnight. Pressure cook them with water, salt, and optional tea bags or dry amla to achieve a dark, authentic color until they are soft.
• Sautéing the Base: Heat oil or ghee in a pan. Add cumin seeds and whole spices if desired, followed by finely chopped onions. Sauté until golden brown.
• Adding Aromatics: Mix in ginger-garlic paste and sauté until the raw smell disappears. Add tomato puree and cook until the oil begins to separate from the mixture.
• Using the Masala: Add 1–2 tablespoons of JMG Chhole Masala along with red chili powder and turmeric. Sauté for 1–2 minutes to release the aromas.
• Simmering: Add the boiled chickpeas (with their water) to the masala base. Let it simmer for 10–15 minutes on low heat so the chickpeas absorb the flavors. 
• 2. Quick Tips for Better Results
• Tadka Finish: For a "Dhaba-style" finish, pour a final tempering (tadka) of ghee, ginger juliennes, and green chilies over the cooked curry.
• Tanginess: If you prefer it extra tangy, add a teaspoon of amchur (dried mango powder) or a squeeze of lemon at the end.
• Thicker Gravy: Mash a few chickpeas with the back of your spoon while simmering to naturally thicken the gravy. 
• 3. Creative Alternative Uses
• Masala Aloo: Sprinkle it over sautéed boiled potatoes for a quick spicy snack.
• Chaat Seasoning: Use it as a garnish for Samosa Chaat, Aloo Tikki, or Bhel to add a savory depth.
• Stir-fries: Add 1 teaspoon to vegetable stir-fries (like corn or spinach) for an instant flavor boost.
• Marinades: Use it as a dry rub or marinade for grilled paneer or chicken.