Chole Masala / Chana Masala
パンジャーブの誇り！ひよこ豆を漆黒の旨味に染める重厚なブレンド
Description
A special mixed spice to finish North India's representative dish 'Chole' (chickpea curry) dark, authentic with acidity and richness.
Classification: For Hardcore Fans,Mixed Spice,Deep Richness
Shops selling Chole Masala / Chana Masala
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
Instructions
- Roast and grind Anardana (pomegranate seeds), Amchoor (mango powder), Ajwain, cloves, black pepper etc. alongside coriander, cumin, red chilies.
- When frying onion/tomato base, add this masala generously to transfer aroma to oil.
- Add boiled chickpeas, simmer slowly so spice acidity and richness penetrate to the bean's core to finish.
Learn more Substitutes, pairings, tips
Key spices
Coriander、Cumin、Red chilies、Anardana、Amchoor、Ajwain、Cloves、Black pepper
Substitutes at Japanese supermarkets
Garam Masala and lemon juice (as a simple sub for acidity and spice feel)
Pairing
Chole Bhature (chickpea curry and fried bread)
Trivia
[Trend] Indian curry making is often composed of 'basic spices + special masala per ingredient'. Chole Masala's biggest feature is containing 'Anardana (dried pomegranate seeds)', leading the curry to authentic black color and deep acidity.
Eating tips & etiquette
[Unique Eating] Near the end of curry making, when the flavor profile is blurred, toss in 1 tsp as a 'secret ingredient', instantly tightening the taste with pomegranate/mango acidity!
Allergen
None