Chole Masala
Chana Masala
Built in the Amritsari tradition of Punjab, this blend leans on amchur (dried mango) and anardana (pomegranate seed) for its signature sour depth, layered over roasted coriander, cumin and warm black cardamom. Stirred into a chickpea curry it lends the deep, near-black colour and bright tang that mark an authentic chole. Bloom it in hot oil with onion and ginger, then simmer with chana and tomato.
Sealed at peak, shipped with provenance.
Packed in resealable, food-grade pouches that lock in aroma and colour — each labelled with its origin, grade and taste profile.
- Punjab, India
- Amritsari chole blend
- Fine ground powder
- Amchur + anardana led
- Steam-sterilised · ETO-free · lab-tested
- 18-24 months
Also known as · Chana Masala · Chickpea Curry Blend · Punjabi Chole Masala
How to use it
Classic chole / chana masala chickpea curry
Seasoning for chaat and tangy snacks
Spicing pindi-style chickpeas and rajma
Rub for grilled paneer and vegetables
Finishing dusting on samosas and tikki
Questions
- Is chana masala the same as chole masala?
- They name the same chickpea-curry blend. Chana refers to the chickpea and chole to the finished dish; both describe a tangy, amchur- and anardana-led masala for an Indian chickpea curry.
- What gives chole its dark colour?
- Traditionally the depth comes from anardana, roasted whole spices and a long simmer; many cooks also add tea or amla. Our blend is built to deliver that characteristic dark, tangy result without artificial colour.
- How much should I use?
- Around one to one and a half teaspoons per 400 g tin of chickpeas. Bloom it briefly in hot oil with aromatics before adding the chana for the fullest aroma.
