Jain Punjabi Chole Recipe (No onion No garlic Chole Masala)

  • on 22 September 2020
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This Jain chole masala is made without onion and garlic, still, it is loaded with flavor. Here chickpeas are simmered into delicious tomato gravy.

Top view of jain chole served in handi with paratha and papad with napkin and spoons on side.

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❤️About This Recipe

There is a wrong belief that dishes made without onion garlic do not have flavors. If you have never tried this chole recipe without onion garlic, I strongly recommend you to try it once. I am sure you will fall in love with this recipe.

This is my go-to chole recipe. I make at least once in two weeks as this is hubby’s most favorite. This is the Jain version of popular Punjabi Chole masala. I have also shared a regular chole bhature recipe and chole recipe (made in the pressure cooker).

Whole spices are added while boiling the chana. It makes very aromatic and the chana itself has some extra flavors.

🧾Ingredients

Here is the pic of the ingredients used in making this Jain chole. All the ingredients are basic for any Indian pantry. 

Ingredients used in Jain chole includes chickpeas, spices, oil, salt, green chili, tomato, cilantro

Chickpeas: I mostly use dry chickpeas and boil as needed. I try to avoid canned food as much as I can. But sure, you can use the ready canned chickpeas (just skip the soaking and boiling beans steps).

Teabag (not shown in the pic): It depends on my mood, I use it or skip it. It is added while boiling the chickpeas. It doesn’t add any taste/flavor but sure gives a nice, deep dark colored chickpeas.

Tomatoes: To make the gravy simply freshly pureed tomatoes are used. We are using a good amount of tomatoes, so make sure to use ripe tomatoes. Unripe tomatoes give the sour taste in the gravy. 

Chopped tomatoes: It added used in making tempering. These are semi-cooked into the oil and added into the ready chole masala, and the pan is covered immediately to trap all the flavors.

Anardana powder (aka dry pomegranate seeds powder): It adds a nice chatpata (tangy, slightly sweet) taste. There is no substitute for this, it is unique. 

👩‍🍳Step By Step Photo Instructions 

Soaking, Boiling Chickpeas

1) Wash the dried chickpeas under running cold water until water runs clear. Or rinse them 2-3 times until the water is not cloudy anymore. 

2) Then soak in enough water (2 inches above) for at least 8 hours or overnight. Did you forget to soak ahead of time? No worries check out my quick soaking method in the notes below.

3) Now discard the soaking water, take soaked chana and freshwater in the pressure cooker. Add whole spices (cloves, cinnamon, black cardamom) and teabag. 

4) Cover the cooker with the lid, put the weight on and cook for 1 whistle on HIGH + 20 minutes On LOW. Let the pressure go down naturally, then open the lid. Discard the teabag and spices.
Cook in instant pot: takes about 10-15 minutes (see the details here – Instant pot chickpeas)

Collage of 4 steps showing soaking chickpeas, soaked overnight, added teabag and spices, boiled chickpeas.

Making Chole Without Onion Garlic

1) Heat the oil in a pan on medium heat. Once hot add cumin seeds and let them sizzle.

2) Now add chopped green chilies and saute for 20-40 seconds.

3) Add tomato puree and salt. Mix and let it simmer. If it splutters a lot then you can partially cover and cook.

4) Cook until all the moisture evaporates and oil starts to ooze out from the sides. Do stir in between to make sure that it is not sticking to the pan.

5) Now add red chili powder, coriander powder and anardana powder.

6) Mix well and cook for a minute.

Collage of 6 steps showing saute cumin seeds, saute green chilies, adding tomato puree, cooking, adding spices and mixed.

7) Add boiled chana along with its boiling water. If it has too much water then save some for later if needed.

8) Mix and let it simmer for 7-8 minutes or until you get the desired thickness of the gravy.

9) Now heat the oil in a small pan for tempering. Once hot add tomatoes and cook until it is semi-soft.

10) Add that to the ready Jain chole masala.

11) Immediately cover the pan to trap all the flavors. Keep it covered for 5 minutes.

12) Now garnish with chopped cilantro and serve.

Collage of 6 steps showing adding boiled chickpeas, simmering, tempering with tomatoes, adding tadka, covered the pan, adding cilantro.

💭Expert Tips

  • Quick Soaking Method for chickpeas: Take washed chana and plenty of water in a saucepan. Turn the heat on HIGH and let it come to a boil and then continue boiling for 5 minutes. Then turn off the stove. Cover the pan with the lid and let it rest for 1 hour. When you take a look at chana after 1 hour, they will be the same as overnight soaked.
  • If you are using canned chickpeas, then no need to pressure cook them. But you need to rinse canned chickpeas. Also, the whole spices we added in the pressure cooker, add those in oil after sizzling the cumin seeds.

🍽 Serving Ideas

Jain chole in a steel handi with paratha served in the back, a napkin and spoons on the side.

PS Tried this recipe? Please leave a star rating in the recipe card below and/or a review in the comment section. I always appreciate your feedback! Plus, Subscribe to my newsletter and follow along on Pinterest, Instagram, and Facebook for all the latest updates.

📋 Recipe Card

Step by Step Photos AboveWant to make it perfect first time? Don’t forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!

Jain Chole (Without Onion Garlic)

Tried this recipe? Leave a comment and/or give ★ ratings

Even though this Jain chole is made without onion garlic, it still tastes too good and delicious. Enjoy it with bhatura, poori or paratha.

Course: Main Course

Cuisine: Indian

Calories: 379kcal

Prep Time 8 hours

Cook Time 45 minutes

Total Time 8 hours 45 minutes

US measuring cups are used (1 cup = 240 ml) See details

Instructions 

  • Wash the dried chickpeas under running cold water until water runs clear. Or rinse them 2-3 times until the water is not cloudy anymore.

  • Then soak in enough water (2 inches above) for at least 8 hours or overnight. Did you forget to soak ahead of time? No worries check out my quick soaking method in the notes below.

  • Now discard the soaking water, take soaked chana and freshwater in the pressure cooker. Add whole spices (cloves, cinnamon, black cardamom) and teabag.

  • Cover the cooker with the lid, put the weight on and cook for 1 whistle on HIGH + 20 minutes On LOW. Let the pressure go down naturally, then open the lid. Discard the teabag and spices.

  • Cook in instant pot: takes about 10-15 minutes (see the details here – Instant pot chickpeas)
  • Heat the oil in a pan on medium heat. Once hot add cumin seeds and let them sizzle.

  • Now add chopped green chilies and saute for 20-40 seconds.

  • Add tomato puree and salt. Mix and let it simmer. If it splutters a lot then you can partially cover and cook until all the moisture evaporates and oil starts to ooze out from the sides. Do stir in between to make sure that it is not sticking to the pan.

  • Now add red chili powder, coriander powder and anardana powder. Mix well and cook for a minute.

  • Add boiled chana along with its boiling water. If it has too much water then save some for later if needed.

  • Mix and let it simmer for 7-8 minutes or until you get the desired thickness of the gravy.

  • Now heat the oil in a small pan for tempering. Once hot add tomatoes and cook until it is semi-soft.

  • Add that to the ready Jain chole masala. Immediately cover the pan to trap all the flavors. Keep it covered for 5 minutes.

  • Now garnish with chopped cilantro and serve.

Notes

Quick Soaking Method for chickpeas: take washed chana and plenty of water in a saucepan. Turn the heat on HIGH and let it come to a boil and then continue boiling for 5 minutes. Then turn off the stove. Cover the pan with the lid and let it rest for 1 hour. When you take a look at chana after 1 hour, they will be the same as overnight soaked.
If you are using canned chickpeas, then no need to pressure cook them. But you need to rinse canned chickpeas. Also the whole spices we added in the pressure cooker, add those in oil after sizzling the cumin seeds.

Nutrition

Calories: 379kcal | Carbohydrates: 44.4g | Protein: 13.7g | Fat: 17.9g | Saturated Fat: 2.2g | Cholesterol: 0mg | Sodium: 818mg | Potassium: 784mg | Fiber: 12.8g | Sugar: 10.5g

*Nutrition information is a rough estimate for 1 serving




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