Description

This blend carries an intensity you can feel even before cooking, warm, aromatic, tangy and deeply layered, with the distinctive depth that makes authentic Punjabi chole so unforgettable. As it hits the heat, the fragrance opens into something rich and expressive: earthy warmth, subtle smokiness, fruit-bright acidity and a lingering savoury complexity that transforms chickpeas into a curry that tastes slow-simmered and street-side in the best possible way.

What makes this blend extraordinary is the way its fruit-forward tang intertwines with its dark, roasted spice backbone. The gentle sourness of dried mango and pomegranate lifts the curry without making it sharp, while aromatic spices open into warmth, depth and intensity. Black cardamom, bay leaf and mace add a quiet smokiness; caraway and carom bring an unexpected savoury whisper; fennel and paprika hint at sweetness. It is a spice blend with personality, confident, layered, and wonderfully expressive.

Spice Zen's Punjabi Chole Masala spice blend is also remarkably versatile. While it shines in classic Punjabi chole, it brings delicious complexity to tomato-based curries, lentils, stuffed breads, roasted vegetables, marinades and modern fusion dishes. Its layered personality makes it a pantry essential for Indian cooking and an inspiring anchor for creative contemporary recipes.

Handcrafted and stone-ground in small batches at our gluten-free Sydney facility using certified organic whole spices chosen for purity, aroma and balance. Packed fresh in recyclable amber glass jars to preserve essential oils, colour and just-milled vibrancy.

Flavour & Aroma Profile

Bold, tangy, warm and aromatic with deep roasted spice richness, gentle smokiness, subtle sweetness and a distinctive fruit-bright lift.

How to Use

For classic Punjabi chole: Use 1 tbsp per 1-1¼ cups cooked chickpeas. Warm the blend in Sunflower Oil or ghee for 30-60 seconds until aromatic, then build your onion–tomato base.
Creating the masala: Cook with onions, ginger–garlic and tomatoes/passata until the mixture thickens and turns glossy.
For deeper colour and Delhi-style richness: Cook chickpeas in black tea–infused water before adding them to the masala.
Modern bowls: Toss through roasted vegetables, bean salads, Buddha bowls or warm grains for tangy, spicy depth.
Marinades: Combine 1–2 tsp with yoghurt, lemon and oil for tofu, paneer, mushrooms or vegetables.
Stir-fries: Sprinkle 1 tsp into sautéed vegetables or chickpeas during the final toss for quick flavour uplift.
Stuffed breads & wraps: Add to potato fillings, naan wraps or flatbreads for a vibrant street-style finish.

Perfect For

Authentic Punjabi chole, street-style food, lentils
Tiffin bowls, stuffed paratha & roasted vegetables
wraps and pot pies
toasties & café-style fusion dishes
Cooks who love chole that tastes like it has been simmering for hours.

Wellness Note

Spices traditionally used in Punjabi chickpea dishes are appreciated for their warming, aromatic qualities and their ability to bring depth, comfort and richness to everyday meals.

Presentation & Storage

Handcrafted, stone-ground and packed in recyclable amber glass jars to safeguard freshness, aroma and colour. Store in a cool, dry place.

Ingredients & Nutritional Information

Ingredients:

A blend of certified organic spices (exact spices may include cumin, coriander, turmeric, dried ginger, chili, cinnamon, clove, cardamom, black pepper, bay leaf, etc.)

Nutritional Highlights:

Made from 100% certified organic ingredients
Rich in natural flavor and aroma
No added salt, sugar, or fillers

Free From:

Artificial additives
Preservatives
Pesticides
MSG or flavor enhancers

Recipe Inspirations & Pairings

Cooking Inspirations

• Classic Punjabi Chole

• Delhi-style tangy chickpea curry

• Tea-infused dark chole

• Chole for parathas, kulcha or bhature

• Spiced chickpea bowls or salads

• Roasted cauliflower or potatoes with chole seasoning

• Chole-stuffed parathas or wraps

• Chole masala marinades for tofu or paneer

• Tomato-based lentil curries

• Thick chole for pies, toasties or jaffles

Signature Recipes

1. Punjabi Chole Masala (Authentic Delhi Street-Style)

Ingredients

1 cup uncooked chickpeas (or 400 g cooked canned chickpeas)
2 cups water
1 tbsp loose-leaf black tea (or 2 tea bags)
1 tbsp Punjabi Chole Spice Blend (adjust to taste)
2 tbsp Sunflower Oil or ghee
¾ cup finely chopped or pureed onion (≈2 onions)
1 tsp garlic paste
1 tsp ginger paste
3 tomatoes, finely chopped (≈¾ cup) or ¾ cup passata
¾ tsp salt (adjust to taste)

Garnish

Coriander leaves • Ginger juliennes • Onion rings (optional)

Method

Soak chickpeas overnight or 3–4 hours in hot water. Drain and rinse.
Tie tea in a cheesecloth pouch or brew separately.
Pressure cook chickpeas with water and tea pouch for 15 minutes. Remove tea pouch.
Heat oil in a pan. Sauté onions until deeply caramelised.
Add ginger and garlic paste; cook briefly.
Add the Punjabi Chole Spice Blend; bloom for 1 minute.
Add tomatoes/passata; cook until the raw aroma disappears and mixture becomes glossy.
Add cooked chickpeas with their cooking liquid.
Simmer 15 minutes until the gravy thickens and deepens in colour.
Adjust salt and consistency.
Garnish and serve with rice, naan, kulcha or paratha.

Chef’s Tips

• Add ½ tsp baking powder while cooking chickpeas for a softer texture.

• For a darker, smokier chole, simmer longer with an extra splash of tea-brewed water.

• For a richer finish, stir in a knob of ghee before serving.

2. Chole-Spiced Roasted Cauliflower & Potatoes

Ingredients

2 cups cauliflower florets
2 medium potatoes, diced
1 tbsp Sunflower Oil
1–1½ tsp Punjabi Chole Spice Blend
Salt to taste
Lime juice

Method

Preheat oven to 200°C.
Toss vegetables with oil, chole spice and salt.
Roast 25–30 minutes until golden.
Finish with lime.

Chef’s Tips

• Add chickpeas for a full tray-bake meal.

• Serve with yoghurt, lemon pickle or a simple salad.

3. Punjabi Chole Shakshuka

Ingredients

1 tbsp Sunflower Oil or ghee
1 small onion, finely chopped
2 tsp Punjabi Chole Spice Blend
1 cup tomato passata
½ cup cooked chickpeas
2–4 eggs
Salt to taste
Fresh coriander & chilli (optional)

Method

Heat oil; sauté onion until softened.
Add Punjabi Chole Spice Blend; bloom gently.
Add passata and chickpeas; simmer until thickened.
Make small wells and crack eggs into the pan.
Cover and cook until eggs reach desired doneness.
Finish with coriander or fresh chilli.

Chef’s Tips

• Serve with naan, flatbread or sourdough.

• Add spinach or roasted capsicum for a heartier brunch dish.

Pair It With Spice Zen Organic Cold-Pressed Oils

Sunflower Oil, for blooming spices and everyday cooking
Mustard Oil, perfect for robust North Indian flavour
Coconut Oil, creates a softer, fusion-style chole

Pair It With Spice Zen Teas

Indian Breakfast Tea, bold enough for rich gravies
Masala Chai, complements spiced dishes beautifully
Ceylon Orange Pekoe Tea, bright and balancing

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Punjabi Chole (Chickpea) Spice Blend

A bold, tangy, aromatic North Indian spice blend handcrafted for deep, glossy, Delhi-style chole with extraordinary flavour, complexity and richness.

No Onion or Garlic|Nut Free|No Added Salt or Sugar

$11.50

Tax included.

Size: 30 gm

30 gm 60 gm 95 gm

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