Chole masala

You can use this masala to cook many more beans other than Garbanzo beans (Kabuli chana).
I use this while preparing rajma, mung beans, green peas too.  Start with a can of cooked beans. Drain out the liquid and take out the beans into a pan. To this beans, add onion-tomato masala (its the basic indian masala in which both onions and tomatoes are stir-fried in oil with a few spoons of  ginger and garlic paste) and a tbsp of this chole masala.

Cook for some time till all the flavors seep into the beans. Lastly you can add beaten yoghurt or fresh cream, milk or coconut milk for a creamier gravy.

I will be sharing recipes for gravies like chole, rajma etc in my other blog Same veggie many ways. Good news is they are all freezer friendly.


1 tsp ajwain (bishops weed)
4 tsp kasuri methi (dried fenugreek leaves)
4 tsp kashmiri red chilli pd
2 tsp turmeric pd ( haldi)
3 tsp coriander pd (dhania pd)
2 tsp cumin pd (jeera pd)
2 tsp anardana (lightly roasted and powdered-dried pomegranate seeds)
1 tsp ground pepper corns (black pepper pd)
1 tsp garam masala pd
1 tsp kala namak (black salt)
2 tsp dry ginger pd and 1 tsp garlic pd  (add this only when you are not adding ginger and garlic paste while preparing the gravy)
4 tsp salt

Crush the kasuri methi with your fingers, and stir together all the above ingredients.
Store this in a glass bottle inside a cupboard away from sunlight.
Use a dry spoon to take out a few spoons of this masala.
Do not keep a spoon inside the bottle as you will be tempted to use this with your wet fingers.
For each cup of cooked beans you will require 1.5 tsp of this masala.

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