Everest Chole Masala Powder | Authentic Chickpea Spice Mix | Tangy Punjabi Style
Delivery in 2 - 5 business days to USA
Product Highlights
- Twenty-Spice Blend: A classic mix of coriander, pomegranate seeds, and black salt that delivers a traditional tangy taste.
- Time-Saving Convenience: Recreate restaurant-style Punjabi chickpea curry at home without roasting and grinding individual spices from scratch.
- Vegetarian Friendly: Made with pure, plant-based ingredients, making it suitable for vegan and vegetarian diets worldwide.
Bring the Taste of Authentic Punjabi Chole to Your Kitchen
Everest Chole Masala Powder helps you recreate the dark, tangy chickpea curries of North India. Cooking authentic meals overseas can be tough when you lack the right spices. This blend brings together over twenty ground ingredients. It makes your homemade chole taste exactly like your favorite local spot back home.
Great chole relies on a complex balance of flavors. This masala gives you that signature taste without the hassle. You do not have to spend hours roasting and grinding spices. It infuses chickpeas with a rich aroma and deep color. Serve it hot with fluffy bhaturas, soft rotis, or steamed basmati rice.
A Rich Blend of Traditional Indian Spices
Everest combines a wide range of traditional ingredients. The mix features coriander, dry mango, chilli, cumin, cassia leaf, mint leaf, and pomegranate seeds. It also contains mustard, cassia, clove, black pepper, fennel, and dry ginger. You will find common salt, black salt, nutmeg, mace, caraway, black cardamom, turmeric, bishop's weed, asafoetida, tamarind, and citric acid too. Dry mango and pomegranate seeds provide the signature tanginess. Black cardamom and cloves bring out deep, warm undertones.
How to Prepare Classic Punjabi Chole at Home
Soak 100g of chickpeas overnight. Boil them until tender and set them aside. Next, heat three tablespoons of oil in a pan. Fry two finely chopped onions until golden. Stir in one teaspoon each of chilli powder and coriander powder. Add one tablespoon of Everest Chole Masala. Fry on low for three minutes to release the aromatic oils.
Add one chopped tomato, three slit green chillies, and half an inch of sliced ginger. Add salt to taste. Pour in the boiled chickpeas with their cooking water. Simmer for five minutes until the gravy thickens. For a great finish, sprinkle half a teaspoon of chaat masala and some crushed kasuri methi before serving.
About Everest
Everest is a household name in India. They have spent over fifty years perfecting spice blends. The brand maintains high quality standards by sourcing raw spices directly from prime growing regions. Their modern processing methods keep the natural oils, aroma, and rich flavors intact until they reach your kitchen.
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