Chhole Masala 100g

It depends on how often you cook and how much masala you use per meal. As a rough guide, a 100g pack can last many weeks for a small household if you use small amounts per serving.

Soak chickpeas (if using dried) and cook until tender. In a pan, cook onions, tomatoes, ginger-garlic, and salt; add eirthum Chhole Masala and cook until the oil leaves the sides. Simmer with chickpeas, adjust water, and finish with a pinch of garam masala (optional) and a squeeze of lemon for brightness.

Chhole masala is a dish-specific blend for chole/curry flavor. Garam masala is a warm finishing blend used in small amounts across many curries. They are not identical substitutes, though you can use very small amounts if you are experimenting.

Start small (roughly ¼–½ teaspoon per cup of finished curry) because blends are concentrated. Increase only after tasting—salt, tomato, and cook time can change the perceived heat and spice level.

Chhole Masala is blended for everyday Indian cooking. Start with a small amount, cook it through, and adjust salt and heat to taste. For best flavor, add it while cooking so the spices bloom in oil or curry.

Store Chhole Masala in a cool, dry place, away from direct sunlight. Keep the pack tightly closed to preserve aroma. Avoid using a wet spoon.

For the freshest taste, use the pack within the 'Best before' date printed on the label. Aroma and flavor are best when the pack is recently opened and properly sealed.

eirthum Chhole Masala is blended to be pure and authentic for everyday home cooking. Quality is backed by testing—use the Certified Lab Results on this page for this product—and the full ingredients list is on the pack.