Homemade Chola Masala

Aloo Channa and Halwa with Whole Wheat Chappati 1
Yields1 Serving
DifficultyIntermediatePrep Time5 minsTotal Time5 mins
 ¾ tsp Tumeric
 ½ tsp Javitri (Mace)
 1 tsp Amchoor Powder (Mango Powder)
 1 tsp Cumin Powder
 ½ tsp Ajwain (Carom Seeds)
 6 Cloves
 ¼ tsp Nutmeg Powder
 1 tsp Whole Black Peppercorns
 6 Cardamom Pods
 1 tsp Fenugreek Leaves
 1 tsp Fennel Seeds
 1 tsp Kalonji Seeds (Black Nigella Seeds)
 1 tbsp Coriander Seeds
 ½ tbsp Red Pepper, crushed

In a coffee or spice grinder, combine all spices except fennel seeds, kalonji seeds, coriander, and red pepper; grind until fine.


Add remaining spices and grind to make a coarse mixture.


Note: You only need 1 tablespoon of this homemade chola masala for this recipe. Store the remaining masala in a zip lock bag for up to three months.

Chef's Tip:

Honey Garlic ShrimpsChoice of your vegetable (bell peppers, onions, squash etc.) can be added to the skewers in between the shrimps.
Succotash with Poached EggsNutrition values listed include 1 poached egg per serving. Additional eggs can be added to the recipe if desired, however, each egg will add an additional 74 calories and 6 g protein to the nutrition analysis listed on the label.
Greek Style Chicken Skewers1. Can substitute vegetables with any vegetable of your choice. 2. If skewers are not available, then can use the oven at 400 degrees for 20-25 mins cooking time.