Buy Spices Star Anise Online 200 Gm, 500 Gm at Best Prices | Badiya Masala

Star anise is a spice derived from the fruit of the star-shaped Illicium verum tree, native to northeast Vietnam and South China. It is named for its star-like appearance, with each fruit consisting of eight pointed segments that encase the seeds. The spice is known for its strong, aromatic flavor reminiscent of licorice, making it a unique and distinctive ingredient in various cuisines.

In culinary applications, star anise is highly valued for its ability to impart a warm, sweet, and slightly spicy flavor to dishes. It is a key component in many Asian recipes, particularly in Chinese, Vietnamese, and Thai cuisines. Star anise is often used in spice blends, such as Chinese five-spice powder, and in braises, soups, and stews, where it adds a depth of flavor and complexity. It is also utilized in some baked goods and beverages, including mulled wine and teas, where its distinctive taste enhances the overall profile of the dish or drink.

Beyond its culinary uses, star anise is appreciated for its potential health benefits. The spice contains essential oils and compounds with antioxidant, anti-inflammatory, and antimicrobial properties. It has been traditionally used to support digestive health, alleviate coughs, and reduce symptoms of colds and flu. However, due to its potency, star anise should be used sparingly, and it is important to differentiate between the Chinese star anise (Illicium verum) and the toxic Japanese star anise (Illicium anisatum).

Chole Masala

Main Ingredients

For Chole Masala:

2 cups boiled chickpeas (kabuli chana)
2 tablespoons oil or ghee
1 bay leaf
1 small cinnamon stick
1 star anise
2 cloves
1 black cardamom
1 onion (finely chopped)
2 tomatoes (pureed)
2 green chilies (slit)
1 teaspoon ginger-garlic paste
Salt to taste

For Chole Masala (Spice Blend):

1 teaspoon coriander seeds
1/2 teaspoon cumin seeds
1/2 teaspoon fennel seeds (optional)
1/2 teaspoon black peppercorns
1/2 teaspoon amchur (dry mango powder)
1/2 teaspoon pomegranate seeds (anardana)
1 teaspoon garam masala

For Gravy:

1/2 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon cumin powder
1/2 teaspoon chole masala (optional, store-bought)
1 tablespoon tomato ketchup (optional for a tangy twist)

Instruction

Step 1 - Prepare the Chole Masala Spice Blend

Toast the spices: In a dry pan, roast coriander seeds, cumin seeds, fennel seeds (if using), black peppercorns, amchur, and anardana on low heat for 2-3 minutes until fragrant.
Grind the spices: Once cooled, grind the roasted spices into a coarse powder. This spice blend will add a signature tangy, earthy flavour to your chole.

Step 2 - Cook the Base Masala

Heat whole spices: In a kadai or deep pan, heat oil or ghee. Add bay leaf, cinnamon stick, cloves, star anise, and black cardamom. Sauté for a few seconds until they release aroma.
Sauté onion and aromatics: Add chopped onions and sauté until golden brown. Add ginger-garlic paste and green chilies, cooking until the raw smell disappears.
Tomato base: Add pureed tomatoes and cook until oil starts separating from the mixture.
Spice it up: Add turmeric powder, red chili powder, cumin powder, and the freshly prepared Chole Masala spice blend. Mix well and cook for 2-3 minutes.

Step 3 - Add Chickpeas and Simmer

Add chickpeas: Add the boiled chickpeas along with 1 cup of the water they were cooked in (or plain water). Mix everything thoroughly.
Simmer: Let it simmer for 10-12 minutes on low heat. Mash a few chickpeas with the back of your spoon for a thicker texture.
Adjust flavors: Add garam masala, chole masala (if using), and tomato ketchup for added depth and tang. Cook for another 2-3 minutes.

Step 4 - Garnish and Serve

Garnish: Sprinkle chopped coriander leaves on top. You can also add a few ginger juliennes for extra zing.
Serving Suggestions: Serve hot with bhature, poori, naan, or jeera rice. A side of sliced onions and lemon wedges enhances the experience.

Tips for the Perfect Chole Masala

Star Anise Magic: The addition of star anise infuses a mild licorice aroma, elevating the dish’s flavor profile.
Tangy Kick: Amchur and anardana in the homemade masala bring out the perfect tanginess typical of Punjabi chole.
Make Ahead: Chole tastes even better the next day after the spices have had time to meld—great for batch cooking!

Why You’ll Love Chole Masala:

Deep and Complex Flavor: Whole spices like star anise and homemade masala add rich layers of aroma and taste.
Comfort Food at Its Best: Hearty chickpeas in a spicy, tangy gravy—what more could you want?
Vegan and Nutritious: Packed with protein and fiber, chole masala is a wholesome meal for everyone.

Yield

6 Servings

Prep Time

20 minutes

Cook Time

30 minutes

Total Time

50 minutes