Chole Masala

Chole Masala 100% Natural Authentic Indian Speciality Spice Mix

The dish that stops everything. One bite and the whole table goes quiet.

You know that chole. The one that's deep brown, almost mahogany, with that rich gravy that coats every chickpea perfectly. The kind that tastes like it's been cooking since morning, like someone's grandmother put her whole heart into it. That chole.

Kardemome's Chole Masala No. 87 is handcrafted to create exactly that result — the bold, complex, North Indian chole that people travel across cities for. Made from pure whole spices in small batches, it delivers that slow-cooked depth in under 30 minutes, every single time.

No artificial flavours. No colours. No preservatives. Just pure, handcrafted North Indian magic.

What's inside

A deep, bold blend of coriander, cumin, black cardamom, bay leaf, clove, cinnamon, dry pomegranate seeds (anardana), black pepper, dry mango powder, red chilli, and ginger — the full Punjabi spice profile that gives restaurant-style chole its unmistakable depth and colour.

Punjabi Chole — the restaurant-style recipe

Serves 4 | Prep: 10 minutes (+ overnight soaking) | Cook: 30 minutes

What you'll need:

• 2 cups dried chickpeas (kabuli chana), soaked overnight and pressure cooked until soft
• 2 large onions, finely chopped
• 3 tomatoes, pureed
• 1 tbsp ginger-garlic paste
• 2.5 tbsp Kardemome Chole Masala No. 87
• 1 tsp cumin seeds
• 3 tbsp oil
• Salt to taste
• Fresh coriander and ginger julienne to garnish

Method:

1. Heat oil in a heavy-bottomed pan. Add cumin seeds and let them sizzle for 30 seconds.
2. Add onions and cook on medium heat until deep golden — this is the most important step, don't rush it. A full 10 minutes of caramelising the onions makes all the difference.
3. Add ginger-garlic paste and cook for 2 minutes until the raw smell disappears.
4. Add tomato puree and cook until the oil begins to separate from the masala — about 7–8 minutes.
5. Add Kardemome Chole Masala and salt. Mix well and cook for 2 minutes.
6. Add the cooked chickpeas along with 1 cup of their cooking water. Stir everything together.
7. Simmer on low heat for 12–15 minutes until the gravy thickens and deepens in colour.
8. Garnish with fresh coriander and thin ginger julienne. Serve immediately.

Pro tip: For that deep brown colour authentic to Punjabi chole, add 1–2 used black tea bags to the chickpeas while pressure cooking. The tannins darken the chickpeas beautifully and add a subtle depth — a trick used in dhabas across Punjab.

What to serve it with

• Bhature — the classic, non-negotiable pairing. Puffy, golden, crispy at the edges
• Kulcha — baked in a tandoor, buttered generously
• Puri — lighter and quicker to make at home
• Steamed rice with a spoon of ghee — underrated, brilliant
• Plain paratha on a weekday when you want comfort without effort

Why Kardemome No. 87?

• 100% natural ingredients — pure whole spices, nothing synthetic
• No preservatives or artificial colours
• Authentic Punjabi spice profile with black cardamom and anardana
• Handcrafted in small batches in Mumbai
• Restaurant-style depth in under 30 minutes

Perfect for Sunday family lunches, Chole Bhature cravings at any hour, North Indian food lovers, anyone living away from Punjab who needs that taste of home, gifting to families who take their chole seriously, and anyone who has ever queued outside a famous chole bhature shop and thought — I need to crack this recipe at home.