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Homemade Chole Masala: Homemade Chole Garam Masala is better than market spices in taste, aroma and color. Freshly roasted whole spices give the chickpeas a restaurant-like flavour. This unadulterated spice also helps in digestion. Its popularity is continuously increasing both on social media and in the kitchen.
We all like different types of dishes to eat. While most of the vegetables use normal garam masala, some special recipes call for special spices. One such spice is chickpea garam masala. Today we are bringing for you an easy method to prepare it at home, which will give a new and wonderful twist to the taste of your chickpeas. Homemade fresh masala will enhance the aroma and taste of your chickpeas manifold.
To prepare chickpea garam masala at home, you will need the following ingredients: coriander seeds 2 tbsp, cumin 1 tbsp, fennel 1 tsp, black pepper 1 tsp, cloves 4-5, black cardamom 1, small cardamom 3-4, 1 inch piece of cinnamon, bay leaf 1, and dry red chilli 2-3. Apart from these standing spices, some ground spices are also required, which include Kasoori Methi 1 tsp, Dry Mango Powder 1 tbsp, and Turmeric Powder ½ tsp.
To make chickpea garam masala, first heat a pan on low flame. Then add coriander seeds, cumin, fennel, black pepper, cloves, black cardamom, small cardamom, cinnamon, bay leaves and dry red chilli and fry lightly. It is important to stir the spices continuously so that they do not burn and roast evenly. When a nice aroma starts coming from the spices, immediately turn off the flame. This way the roasted spices, after grinding, add excellent aroma and flavor to the chickpeas.
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After roasting in the pan, let the roasted spices cool completely. Grinding them hot may make the spices sticky and may also reduce their aroma. When the spices cool down completely, put them in a mixer or grinder and prepare a fine powder. Keep in mind that the masala should be very finely ground, so that it mixes easily in the chickpea gravy.
Add dry mango powder, turmeric powder and Kasuri methi to this finely ground powder and mix well. If Kasuri Methi is lightly roasted and mixed with hands, then its aroma increases further. After mixing all the ingredients well, your homemade fresh and aromatic Chole Garam Masala is ready to use.
Store this prepared aromatic spice in an airtight container. It is best to store it in a cool and dry place to protect it from moisture. Stored this way, the masala can be easily used for 2 to 3 months and retains its aroma and freshness, giving your chickpeas a great taste every time.
While making chole, add about 2 tablespoons of this freshly ground masala as per your recipe. Its excellent aroma and great taste will make your home made chickpeas as delicious as the restaurant ones. The perfect blend and freshness of spices ensures that your chickpeas have a distinct and deep flavour, making this dish extremely tasty and aromatic.
