HOMEMADE CHOLE MASALA POWDER

 In this busy and hectic world, we all opt for store bought curry powders and masalas. There is nothing wrong about it but at the same time we can’t deny the fact that the home made masalas carries a unique taste and you can blend the spices as per your family’s preference.

While I make my own Goda Masala, Biryani Masala, Pavbhaji Masala, Saoji Masala, Tea Masala and Garam Masala at home, along with a few other South Indian spice blends, I had been okay with store-bought Chole Masala. But this time , I wanted to give a try making it at home. A search on the Internet gave me several ways to make HOMEMADE CHOLE MASALA POWDER, So, I tried it, with a few changes and variations… And it took me various trials and errors to achieve this perfect taste & balance which the store bought masala blends lack anyway ! Finally, I could achieve the perfect balance of taste in this homemade version of the Chole Masala Powder and we all liked. Finally, it's time to ditch the store bought Chana Masala Powder.

Homemade Chana Masala Powder Recipe is a quick recipe that’ll make your Indian version of Chickpea curry or Chole Masala taste out of the world. Believe me, it turned out absolutely brilliant! Trust me, this home-made version smells so wonderful and is so fresh and delicious, store-bought versions aren’t a patch on this. As my family loves Chole Bhature a lot so I used it a many times, and totally, totally adore it. The above recipe yields a completely vegetarian and vegan (plant-based) chole masala powder. It is completely gluten-free as well. The best part is that it takes bare minutes to make it! 

I will be the first one to post the chole recipe first and then the chole spice mix.  You can find the chole masala recipe in this link - https://kalpanaslacucina.blogspot.com/2018/07/amritsari-chole.html?m=1

Home made Chana Masala Powder obviously makes the recipe more tempting and tasty than market available masala. 

It’s finally time to ditch the store bought Chana Masala Powder. So follow the recipe to the T, do not swap this for that, no skipping any whole spice & no playing around with the ratios. So let's make Channa Masals Powder at home today.

📌📌 Watch the video recipe here 👇👇

https://youtube.com/shorts/SFBH9Ydvf1c?feature=share

INGREDIENTS :

15-20 Dry Kashmiri Chillies

2-3" Cinnamon Stick ( दालचिनी )

2 Black Cardamom ( मसाला विलायची )

4-6 Bay Leaf ( तेजपत्ता )

1 teaspoon dried Fenugreek ( कसुरी मेथी )

2 tablespoon Cumin Seeds ( जिरा )

1 tablespoon Caraway Seeds ( शाह जिरा )

4 tablespoon Coriander Seeds ( धणे )

1 teaspoon Fennel Seeds ( सौंफ )

1 teaspoon Carom Seeds ( ओवा )

7-8 Cloves ( लवंग )

2 tablespoon Black Peppercorns ( काळे मिरे )

1/2 teaspoon Mace ( जावित्री )

2 tablespoon dried Pomegranate Seeds ( सुखा अनारदाना )

Powder Spices:

1/2 teaspoon grated Nutmeg ( जायफळ )

1/2 teaspoon Ginger Powder   ( सुंठ पावडर )

1 teaspoon Dried Mango Powder ( आमचुर पावडर )

1/2 teaspoon Asafoetida ( हिंग )

2 teaspoon Black Salt ( काळे मीठ )

1 teaspoon Salt ( मीठ )

METHOD :

STEP 1 - It’s ideal to gather all the ingredients from the list first.

STEP 2 - Heat a wide pan, add red chillies and dry roast them for 4-5 minutes. Transfer on a plate and keep aside.

STEP 3 - In the same pan add black cardamom, cinnamon stick and bay leaf and dry roast on medium flame. Stir frequently & do not leave the whole spices unattended. They tend to burn quickly. Transfer to the same plate with red chillies.

STEP 4 - Next add black peppercorns and coriander seeds and roast on medium flame for 3-4 minutes or until they turn fragrant Transfer to plate with red chillies.

STEP 5 - Now, add cumin seeds, fennel seeds, carom seeds, caraway seeds and mace and dry roast them. Take care to ensure that they do not burn.

STEP 6 - Next, add pomegranate seeds and kasuri methi and dry roast on low - medium flame for 2-3 minutes. Be careful while roasting kasuri methi, keep stirring otherwise it will burn.

STEP 7 - Allow them to cool down to room temperature.

STEP 8 - After cooling, add all the dry roasted spices in a blender jar and blend well to make a fine powder. 

STEP 9 - Now, add in all the things listed under " Powder Spices"  to it and blend for just 1 minute to combine the spices together. No need to blend for longer time.

STEP 10 - Your Homemade Chole Masala Powder is ready...!! Transfer the masala powder to a bowl and let it cool.

STEP 11 - Now transfer the masala powder to a clean airtight container. 

Store it in the cool place and use as required.

NOTES : * The original recipe suggests dry-roasting the ingredients in batches depending upon the size, but you can do it all together as there was so little of everything anyway.

* Make sure you use a heavy-bottomed pan for the dry-roasting and that the ingredients do not burn while doing so.

* Do not overly roast the ingredients – just 1-2 minutes of roasting is good enough to bring out the fragrance of the ingredients.

* This spice mix contains salt and is tangy enough. Hence, be careful when you are adding salt and lemon or amchoor while using this powder to prepare a dish.

* You may increase or decrease the number of dry red chillies according to your spice level.

* This Masala Powder  contains only kashmiri dry red chillies which are very mild in taste. So add extra regular red chilli powder when you use this powder in a dish.

* Once you are done grinding it store it right away in air tight containers. This is so important for preserving the fragrance of the homemade Chana masala powder recipe. 

* Always use a clean, dry, air-tight bottle to store the Chole Masala Powder. Use as needed with a clean, dry spoon only. 

* You must store the Masala jar in a dry & dark place. I find the kitchen cupboards the best place to store my homemade masalas or spices.

* At room temperature, it stays well for months.

* Also as usual, feel free to adjust the other ingredients as per your preference.

SOYA KHEEMA MASALA

 Kheema matar is one of the fine delicacy which is prepared all over india. But it is made with either minced lamb or minced chicken. This version is for all the vegetarian friends. Keema means minced meat. Soya being healthy you must have it specially if you don’t have non veg. A delicious alternative to the very popular, Mutton Keema, this dish is wholesome and nutritious. The texture of the cooked soya granules in spices and masala imitates the texture of minced meat.  It is a simple and easy recipe that is beginner friendly too. It is also known as Veg Keema. The Veg Keema or Vegetable Keema is an easy, vegetarian, vegan, hassle-free and high on nutrition dish. With the recognition of being an important commercial pulse of the world, soya beans are coming into many kitchens around the world. Soya Keema is a high-protein and healthy side dish.  Soya beans are said to control blood sugar levels, lower cholesterol, regulate the bowels and relieve constipation. There are a number of variations that can be made on this simple recipe, depending on the taste preferences and availability of ingredients. This VEG KEEMA with soya granules is really amazing in taste and you can easily make it at your home with the easily available ingredients at your home. Keema is a popular dish in our home and among friends and is a much requested dish. My daughter love keema a lot and always go for the keema dishes at the most iconic Parsi Cafes and restaurants in Mumbai and Pune. Like keema-pav, which is spiced minced meat and peas served with Indian buns or pav. 

This Veg Keema is a semi-dry dish and pairs really well with chapati, phulka, Indian pav buns, Naan, paratha or even your regular bread accompanied with a Vegetable Salad or Raita. It can also be a side dish to a dal-rice combination. You can add your choice of vegetables while preparing it. I am sure, it will taste just as fantastic with other veggies too. Soya keema is a vegetarian main course dish. Enjoy this healthy dish with naans or any other Indian bread. It works good as a breakfast, brunch or tiffin option. Its very filling and perfect to scoop up with butter toasted bread. This is perfect for parties. You can make the keema ahead of time. When guests arrive, just toast the bread and serve. Its sure a crowd pleaser. There are multiple ways to cook keema. For instance, it can be made into a dry or semi-dry vegetable dish like this Veg Keema or Vegetable Keema, used as filling for snacks like samosa/sandwiches/rolls or breads like naan/paratha, grilled on skewers as kababs, made into koftas for a thick gravy, turned into patties and used in burgers, etc. Do try out the recipe without fail and let me know your feedback in comment section. Do give a big like to this recipe in case you liked it, also please do share with maximum friends as possible. I love to read all your comments and questions. In case you have any questions, provide me in the comments section.

INGREDIENTS:

1.5 tablespoon Oil

1 tablespoon Ghee

1 cup Soya Granules 

2 Medium Onions , finely chopped

1 Large Tomato, finely chopped

2-3 slit Green Chillies

1 teaspoon Ginger-Garlic Paste

½ Cup Frozen / Fresh Green Peas ( optional ) ( see notes )

1 teaspoon Red Chilli Powder 

1 teaspoon Kashmiri Red Chilli Powder

1 teaspoon Coriander Powder

½ teaspoon Turmeric Powder

1 teaspoon Garam Masala Powder 

1 teaspoon Mustard Seeds

1 teaspoon Cumin Seeds

2-3 tablespoon Mint Leaves, finely chopped ( optional ) 

Coriander Leaves, finely chopped

Few Fresh Curry Leaves ( optional )

1 tablespoon Lemon Juice 

Salt as needed

Water as needed

Whole Spices :

2- 3 Cloves

2 Green Cardamom 

1 Black Cardamom

8-10 Black Peppercorns 

2 Dry Bay Leaf

1 Cinnamon Stick

METHOD :

STEP 1 - First soak 1 cup soya granules in enough water and 1 teaspoon salt for 5-10 minutes until they are soft.

STEP 2 - Squeeze and drain all the excess water from the soya granules. Keep this aside.

STEP 3 - In a pan, heat oil and ghee. 

STEP 4 - Add mustard and cumin seeds and let them crackle.

STEP 5 - Then add the whole spices - cloves, bay leaf, cinnamon stick, cardamom, black cardamom and black peppercorns and roast them for 30 seconds or until fragrant.

STEP 6 - As they splutter, add finely chopped onions and a few fresh curry leaves. ( I don't have so skipped )

STEP 7 - Add ginger-garlic paste and mix well. Roast on low flame until onions turns translucent and there is no raw smell.

STEP 8 - Add turmeric powder, red chilli powder, coriander powder, kashmiri chilli powder and give it a nice mix.

STEP 9 - Now add chopped tomatoes, slit green chillies, mix well and cook on low flame until the tomatoes tum mushy and soft and the spice powders are cooked well. Add 2-3 tablespoon water if the masala sticks to the bottom. ( see notes )

STEP 10 - Keep cooking on low flame until the oil starts to ooze out.

STEP 11 - Now add the prepared soya keema, mix it well.

STEP 12 - Add water as needed.

STEP 13 - Add salt and garam masala and mix well.

STEP 14 - Cover it and cook on low flame for 8-10 mins until the soya keema is soft, well cooked with the masala & spice powders.

STEP 15 - Continue to cook on low flame until it is thick and water will be absorbed by the keema. Adjust the consistency of keema according to your liking.

STEP 16 - Finish with a generous sprinkling of coriander leaves, mint leaves and lime juice.

STEP 17 - Remove from heat and ready to serve.

Transfer to a serving dish and serve hot with roti, phulka or pair it with steamed rice for a wholesome meal and enjoy.

NOTES : * From large soya chunks to small ones to soya granules, any soya product can be used to make the soya keema.

* Technically Soya granules are cooked in water until it is soft for any soya-based recipe however for making soya keema, we will soak it in water for 5-10 minutes.

# If you don't have soya granules, not to be worried. Soak soya chunks for 20-25 minutes in hot water and then blend them in a mixer jar.

* It is important to remove & strain all the water from the soaked soya granules before it is made into keema.

* Adjust spices as per preference.

* You can use yogurt/ curd if you want to make it more rich and creamy.

* For a variation you can add fresh / frozen green peas to this recipe.

 * If you want to add green peas, then add after "STEP 8" and add mix well. Cook for 2 minutes.

* Adjust the consistency of the masala by adding water as needed. It tastes best as a semi- thick gravy.

* Also you can add mixed minced vegetables to this recipe which enhance the taste as well as quantity.

 * While the vegetables can be of your choice and liking, but you have to include veggies which do not become a mushy and soft after cooking.

 * Vegetables like bell peppers, french beans, carrots, green peas work perfectly in the recipe.

Watch the video for step by step recipe 👇👇