Everest Chole Masala 100g

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Everest Chole Masala 100g

Everest Chhole Masala 100g is an expertly blended spice mix for cooking chole, the classic North Indian chickpea curry that is one of the most widely made dishes across South Asian households worldwide. The blend brings rich flavour, deep colour and well-balanced spice to every batch without requiring you to source, measure and combine individual spices from scratch. One pack does the job.

What makes this masala stand out is the depth of its ingredient list. 24 premium spices are blended into this 100g pack including less common additions like kachri, pomegranate seeds, black cardamom and tamarind that give chole its characteristic sourness and layered complexity. This is not a basic curry powder under a different label. It is a purpose-built blend for one specific dish, and that focus shows in the result.

Product Details

Brand: Everest
Net Weight: 100g
Type: Chole / Chana Masala Spice Blend
Form: Ground spice mix
Cuisine: North Indian / South Asian
Ingredients: A blend of 24 premium spices including asafoetida, black cardamom, black pepper, coriander, cumin, dry mango, fennel, cloves, kachri, mint leaf, pomegranate seeds, tamarind, turmeric, and more.

What is in Everest Chhole Masala

The 24-spice blend is built around a few key ingredients that do most of the heavy lifting in chole.

Black cardamom gives chole its smoky, slightly medicinal depth that is completely different from the floral sweetness of green cardamom. It is one of the ingredients that separates a proper chole from a generic chickpea curry.

Tamarind and dry mango (amchur) are both present, which together produce the signature tanginess that chole needs. Most basic curry powders use only one souring agent. Everest uses both.

Pomegranate seeds (anardana) add a fruity sourness with more complexity than either tamarind or amchur alone.

Kachri is a dried wild melon powder used in North Indian cooking as a tenderiser and subtle souring agent. It is rarely found in home spice racks but plays a meaningful role in the overall balance of the blend.

Asafoetida (hing), cumin, coriander, fennel and turmeric form the aromatic backbone that ties everything together and builds the colour and body of the curry.

Product Highlights

Authentic chole spice blend built specifically for chickpea curry, not adapted from a general-purpose masala.

Balanced flavour and aroma across all 24 spices with no single ingredient dominating the result. The sourness, heat, smokiness and warmth are all present in proportion.

Ready to use with no extra mixing required. Add directly to oil during the cooking process.

Adds rich colour, texture and depth to chickpea curry including the deep reddish-brown colour that properly made chole is known for.

How to Use Everest Chhole Masala

The standard method is to fry the masala in oil with onion and tomato before adding soaked, boiled chickpeas and water. The frying step is important because the fat-soluble spice compounds in the blend need oil to release their full flavour and colour. Adding the masala directly to water without a frying stage produces a noticeably flatter result.

For classic chole, use one full teaspoon of Everest Chhole Masala per 400g of cooked chickpeas as a starting point. Adjust upward for more heat and sourness.

For roasted chickpeas, toss drained canned chickpeas in olive oil and half a teaspoon of Everest Chhole Masala before roasting at 200 degrees Celsius for 25 minutes. The masala caramelises on the chickpea surface and produces a deeply flavoured, crunchy snack.

For soups and stews, add a quarter teaspoon per 500ml of broth during simmering. The blend adds warmth and body to vegetable soups, lentil soups and legume-based stews without making them taste like a curry.

Perfect For

Traditional chole or chana masala as a main dish

North Indian lunches and dinners with naan, bhatura, roti or steamed rice

Vegetable and legume curries beyond just chickpeas

Marinating chickpeas before roasting or pan frying

Spiced soups and gravies where extra warmth and depth are needed

Quick, flavorful meals on weeknights when a long cooking process is not practical

About Everest Spices

Everest Spices was founded in 1965 in Mumbai and is one of the largest spice brands in South Asia. Their masala blends are used across millions of households and professional kitchens and are sold across Europe, the UK, the US and the wider South Asian diaspora. The Chole Masala in particular is one of their flagship products and has been in continuous production for decades. The formula is consistent pack to pack, which matters when you are cooking a dish that requires precise sourness and spice balance to get right.

For the South Asian community in the Netherlands, Germany and Belgium, Everest products are stocked at Mini India Grocery specifically because the quality and consistency match what people are used to from home.

Available for €2.25 per 100g pack. Free delivery on orders over 29 euros in the Netherlands and over 39 euros for Germany and Belgium. Free in-store pickup at Gijsbrecht van Amstelstraat 170, 1214 BD Hilversum.

Frequently Asked Questions

What is the difference between Everest Chole Masala and a regular chana masala powder?

Everest Chole Masala is purpose-built for chole, not adapted from a general curry blend. It contains kachri, black cardamom, tamarind and pomegranate seeds that most standard chana masala powders do not include. The sourness profile is more complex and the smoky depth from black cardamom is noticeably different from simpler blends.

Can I use Everest Chhole Masala for dishes other than chickpea curry?

Yes. It works well with kidney beans, black-eyed peas, white beans and lentils. It also adds depth to vegetable curries with potatoes, cauliflower or spinach. For soups, use a smaller quantity as a seasoning rather than the full curry amount.

My chole does not taste sour enough even with the full masala pack. What is missing?

The masala contains both tamarind and amchur but the souring effect is amplified by cooking time and the presence of tomatoes. If the chole tastes flat, add an extra chopped tomato, squeeze of lemon, or a small piece of raw tamarind dissolved in water toward the end of cooking. Covering and simmering for an additional 10 minutes after adding chickpeas also deepens the sourness.

How much Everest Chhole Masala should I use for canned versus dried chickpeas?

For dried chickpeas soaked and boiled, use the full recommended amount since the chickpeas are less seasoned. For canned chickpeas, which are already salted in the can liquid, start with three quarters of the recommended quantity and adjust after tasting to avoid over-salting the dish.

Is Everest Chhole Masala suitable for vegetarians and vegans?

Yes. All ingredients are plant-based with no animal-derived components, making it fully suitable for vegetarian and vegan diets.

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