This Would Make Your Forget Any Other Chole Recipe! No Onion – No Garlic Chana Masala Recipe
Sure we all love Chole Bhature or Chickpea Curry from the nearby street food joint. In North India, it is almost worshiped as the ‘King of all Breakfasts’, which includes deep-fried Indian bread or Bhature that goes with a spiced chickpeas curry or chana masala, and often accompanied by slices of pickled onions and mango pickle.
Once it was all OK to have it from the stalls and never thought twice about the oil and calories we were taking in, but now things are wee different. Both me and S have developed a sensitive stomach. And, one thing that is completely out of our lives is street-food. Even though we succumb to our greed on some of the days, but on the others I try to recreate them at home.
With some major tweaks to the recipe, this is my healthier take on otherwise spicy & rich version of Punjabi Chole!! Healthier because it has no onion and garlic which often makes the gravy base richer.
This is my mother’s recipe and she has been making this since ages. While we were kids, it was customary for her to make this dish of Chole Bhature on our birthdays. And, she would always make a big batch of it so that the leftovers would make for our breakfast, lunch and sometimes dinner the following day!
Chana Masala Recipe – No-Onion, No-Ginger Recipe
This Chana Masala recipe uses a tomato based gravy along with a handful of garlic. Instead of using store-bought Chana Masala powder, I have used simple Bengali Garam Masala powder only. Keeping the below recipe almost same, I substituted the ginger with garlic and went ahead. You can try this recipe as well.
- 1 cup Chickpeas - soaked overnight - water drained
- 5 cups Water
- Salt to taste
- 1 tsp Peppercorns
- Tea Bag - Black Tea optional - used for colour & flavour
- 4 tbsp Mustard Oil
- 2 tbsp Chana Masala Powder I use MDH!
- 1 tsp Garam Masala Powder
- 2 tbsp Tomato Puree or Ketchup
- 2 nos. Green Chilies - chopped
- 2 Tomato Paste
- 2 tbsp Ginger Paste
- 1 tsp Cumin Powder
- 2 tsp Coriander Powder
- 1 tsp Turmeric Powder
Cook the soaked Chickpeas in a Pressure Cooker with at least 4 cups of water, Tea Bag, Peppercorns, Salt and few drops of Oil, on a high flame till it whistles for about 7-8 times. Lower the flame, and cook it further for 15 minutes. Once done, turn the heat off and let it cool on its own.
Once the steam has escaped completely, open the lid and take out the Tea Bag. Check if the chickpeas have softened by pressing one between two fingers. It should get pressed easily. If you see that your chickpeas are not done yet then add some more water and cook it further for 5-6 minutes on high heat.
Heat some oil in a pan and fry tomato paste, ginger paste along with the ketchup and dry spices like Cumin Powder, Coriander Powder, Garama Masala Powder and Chana Masala Powder.
Once the masala mix if nicely fried, add Turmeric Powder and the cooked chickpeas. Check for seasoning at this stage, add salt if needed.
Allow it to simmer for 10-15 minutes on low heat. If you find the consistency right, then cover it with a lid while it simmers. It would prevent water to escape. Otherwise, if you need to reduce some liquid then let it boil without any lid on it.
Before serving add some chopped coriander leaves.