Being taken to Delhi as a child to witness the grandeur of the Qutub Minar was a journey etched into my memory forever. As my parents guided me through the historical marvel, I couldn’t help but feel a sense of wonder at its sheer magnitude and intricate architecture.
However, it was the lunch that made the whole experience unforgettable. Yup, my life has alway just revolved around food! Immersed in the bustling colors and sounds of Delhi, we sat down to savor the most mouthwatering Chole Bhature. The aroma wafting from the piping hot dish teased my senses, and as I took the first bite, the flavors exploded in my mouth. With the majestic Qutub Minar as our backdrop, the simple act of indulging in delicious street food became a moment of pure joy and contentment, perfectly blending the essence of Delhi’s vibrant culture with its rich history.
I am a self taught cook which means that I draw my inspiration, for dishes I create, mainly from my memories attached to them and more often than not, when I cook something, I am just trying to recreate my most cherished memory attached to that dish. So when I was finally able to recreate that Chole Masala from my childhood, I HAD to share the recipe. And the “secret sauce” was this Pindi Masala Powder.
What is Pindi Masala Powder?
“Pindi Masala Powder” is a blend of spices used in Pakistani and North Indian cuisine, particularly in dishes associated with the region of Rawalpindi, Pakistan. Pindi Masala Powder adds depth, warmth, and complexity to dishes like Pindi Chole (chickpea curry), Pindi Pulao (rice pilaf), and other savory dishes from the Rawalpindi region. Its blend of spices contributes to the distinctive and flavorful character of these dishes, making Pindi Masala Powder a staple ingredient in Pakistani and North Indian cooking.
What is the difference between Pindi Chole Masala and Chole Masala?
Pindi Chole Masala and Chole Masala are both popular Indian dishes featuring chickpeas, but they differ significantly in their preparation methods and flavor profiles. Pindi Chole Masala originates from the city of Rawalpindi, now in Pakistan, and is traditionally cooked without the addition of onions and tomatoes. This results in a drier dish with a thicker gravy, achieved through the use of roasted spices like cumin, coriander, amchoor (dried mango powder), and dried pomegranate seeds. Additionally, the use of amla (dried gooseberries) gives Pindi Chole Masala a darker color and a more intense, earthy flavor compared to its counterpart.
In contrast, Chole Masala is a more generalized term used for chickpea curry popular across various regions of India. This dish typically includes a gravy made with onions, tomatoes, and a blend of spices like cumin, coriander, garam masala, and chili powder. The addition of onions and tomatoes lends Chole Masala a vibrant red color and a tangy, slightly sweet flavor profile. Unlike Pindi Chole Masala, Chole Masala has a more liquid consistency, making it ideal for serving with rice or bread. Overall, while both dishes showcase the versatility of chickpeas and Indian spices, they offer distinct culinary experiences shaped by their unique ingredients and cooking techniques.
Why is it called Pindi Chole?
The term “Pindi” refers to Rawalpindi, while “Chole” signifies the primary ingredient, chickpeas. Pindi Chole features a robust blend of roasted spices like cumin, coriander, amchoor (dried mango powder), and dried pomegranate seeds, resulting in a rich, aromatic flavor profile. The name “Pindi Chole” thus encapsulates both its regional origin and its unique culinary characteristics.
What is Pindi made of?
In this context “Pindi” or Pindi Chole is made of two main components, Pindi wet masala base and Pindi masala powder. In this post we will discuss the preparation of Pindi Masala powder.
Pindi Masala Powder is a blend of spices commonly used in Pakistani and North Indian cuisine, particularly in dishes originating from Rawalpindi, Pakistan, such as Pindi Chole. While the exact ingredients can vary based on personal preference and regional variations, some of the spices I use to make Pindi Masala powder are listed below:
- Cumin seeds
- Coriander seeds
- Black peppercorns
- Cloves
- Black cardamom pods
- Cinnamon sticks
- Bay leaves
- Dry mango powder (amchoor)
- Red chili
- Cardamom
- Ajawain
These spices are often dry-roasted to enhance their flavors before being ground into a fine powder. The resulting Pindi Masala Powder is then used to season various dishes, imparting a rich and aromatic flavor profile typical of dishes from the Rawalpindi region.
Pindi Masala Powder
Pindi Masala Powder is a blend of spices commonly used in Pakistani and North Indian cuisine, particularly in dishes originating from Rawalpindi, Pakistan, such as Pindi Chole. While the exact ingredients can vary based on personal preference and regional variations, this is my recipe for Pindi Masala Powder
Ingredients
- 1 small mace
- 7-8 cloves
- 2 tsp ajwain (caraway seeds)
- 3-4 whole red chili
- 7-8 green cardamom
- 10-12 peppercorn
- 3 (1 inch) cinnamon
- 3 black cardamom
- 3 tbsp anardana (dried pomegranate seeds)
- 3 tbsp cumin seeds
- 4 tbsp coriander seeds
- 2.5 tbsp amchur (dried mango powder)
- 2 tbsp kasuri methi
- 1/4 tsp nutmeg
Instructions
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Heat a cast iron (or any medium sized pan) on medium heat. Dry roast mace, cloves, ajwain, red chili, green cardamom, peppercorn, cinnamon, black cardamom, anardana, cumin and coriander for 5-7 minutes or until the spices turn light brown and begin to give out a strong aroma.
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Turn the heat off. Let the roasted spices cool down completely.
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Mix amchur, kasuri methi and nutmeg with the rest of the spices.
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Transfer into a spice grinder (you can also use a coffee grinder). Grind into a fine powder. Transfer into a clean, dry, air tight container. Close the lid and store where you store your other spices.