ETHERIC FOODS Organic Chhole Chana Masala – Authentic Punjabi Pindi & Amritsari Spice Blend (100g)

Recreate the bold, aromatic depth of legendary Dhaba and Amritsari chickpea curries with ETHERIC FOODS Organic Chhole Chana Masala. Handcrafted according to traditional Punjabi cooking heritage, this artisanal blend combines tart wild pomegranate seeds (Anardana), slow-roasted coriander, earthy cumin, pungent black peppercorns, and royal sweet aromatics like mace (Javitri), green cardamom, and nutmeg (Jaiphal).Stone-ground at low temperatures to lock in volatile essential oils, our Chhole Masala naturally deepens the color of chickpea gravies while imparting that signature balance of warm spice, tanginess, and rich aroma—without relying on synthetic colors, starch fillers, or chemical flavor enhancers.Key Benefits & Culinary Highlights

• Authentic Punjabi Tang & Dark Gravy: Formulated with real sun-dried anardana and amchur to deliver traditional tartness and rich visual depth without extra effort.
• Master Aromatic Balance: Blends warming whole spices (Cinnamon, Mace, Nutmeg, Cloves) with digestive herbs for complex, layered flavor.
• Satvik & Versatile: Pure formulation suited for both rich onion-tomato curries and traditional No Onion-No Garlic (Satvik) preparations.
• 100% Clean & Pure: Zero artificial colors, MSG, anti-caking agents, or preservatives.

Product Specifications

• Form: Coarsely Ground Traditional Spice Blend
• Net Quantity: 100g
• Key Ingredients: Wild Pomegranate Seeds (Anardana), Coriander Seeds (Dhania), Cumin (Jeera), Black Peppercorns, Red Chili, Cinnamon (Dalchini), Green Cardamom, Mace (Javitri), Nutmeg (Jaiphal), Cloves (Lavang), Dry Ginger, Spices & Condiments
• Taste Profile: Tangy, Warmly Spiced, Robust & Richly Aromatic
• Purity Standard: 100% Pure & Organic Spices | Non-GMO | Zero Preservatives
• Packaging: Airtight, Moisture-Lock Stand-Up Kraft Pouch
• Shelf Life: 12 Months from Packaging Date
• Manufactured By: Devodhyog (Etheric Foods Division)

How to Use (Classic Punjabi Chhole Recipe)

1. Pressure Cook: Boil 1 cup soaked kabuli chana with tea leaves (tied in a cloth pouch for color), salt, and water until soft.
2. Sauté Gravy: Heat ghee or mustard oil in a pan. Sauté ginger and green chilies (and onions/tomatoes if preferred).
3. Add Masala: Add 1.5 to 2 tablespoons of ETHERIC Chhole Chana Masala and roast on low flame for 1–2 minutes until oil releases.
4. Simmer: Add boiled chickpeas along with cooking water, mash a few chickpeas to thicken the gravy, and simmer for 10–12 minutes.
5. Garnish: Finish with fresh coriander, ginger juliennes, and a dash of hot ghee tadka. Serve with bhature, kulchas, or steamed basmati rice.