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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
It typically lasts 6 to 12 months. While it doesn't spoil quickly, it loses its potency and aroma over time.
Amritsari Chole Masala is darker, tangier (due to more Anardana), and more robust, designed for the dark Pindi-style chickpeas.
Yes, it works well in dry potato dishes (Aloo Tuk), roasted makhana, or even as a seasoning for savory snacks.
Most commercial blends contain salt and black salt. Always taste your dish before adding extra salt.
Look for a deep brown color rather than bright red or yellow, and ensure the ingredient list includes Anardana (pomegranate powder).
It is moderately spicy but focuses more on tanginess and earthy depth than pure chili heat.
Mix regular Chana Masala with extra Amchur (mango powder) and crushed roasted Anardana (pomegranate seeds).
Generally yes, but check the label for anti-caking agents or compounded asafoetida (hing) which may contain wheat flour.
Freezing is not recommended as moisture can ruin the texture; an airtight container in a pantry is best.
Amritsari Chole Masala is a versatile ingredient found in cuisines around the world. With 260 calories per 100g and 11.2 grams of protein, it's a nutritious addition to many dishes.
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