Punjabi No Onion No Garlic Chole Masala Recipe

No-Onion, No-Garlic Chana Masala or Chickpea Curry or Chole Recipe

This Would Make Your Forget Any Other Chole Recipe! No Onion – No Garlic Chana Masala Recipe

Chole Bhaturey Punjabi Chana Masala RecipeSure 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 think twice about the oil and calories we are taking in, but now things are wee different. See, 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 food of the Punjabis!! Healthier because it has no onion and garlic which often makes the gravy base richer. I know this recipe from my mother who 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 as the leftovers would make for our breakfast, lunch and sometimes dinner the following day!

Related Recipes: Punjabi Daal Makhni Recipe Amritsari Murgh Makhni

No-Onion, No-Garlic Chole Masala Recipe
Prep Time
15 mins
Cook Time
30 mins
Soak Time
8 hrs
Total Time
45 mins
 
Course: Main Course
Cuisine: Punjabi
Keyword: Chana Masala Recipe, Chickpea Recipes, Chole Bhaturey, Gluten Free Recipes, Punjabi Recipes, Vegan Recipes
Servings: 2 People
Ingredients
  • 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
Instructions
  1. 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.

  2. 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.

  3. 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. 

  4. Once the masala mix if nicely fried, add Turmeric Powder and the cooked chickpeas. Check for seasoning at this stage, add salt if needed.

  5. 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.

  6. Before serving add some chopped coriander leaves.

Summary
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Recipe Name
No-Onion, No-Garlic Chana Masala Recipe
Published On
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Average Rating
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About The Author


speakingaloud

How about I share my daily kitchen escapades with you so that you can plan your meals efficiently. Me and my hubby are foodies with a limited appetite. That is, we love food and enjoy smaller meal portions throughout the day. So, I end up making different dishes to keep up with our excitement to try various cuisine. Plan your Bengali Vegetarian Meals with me as I share quick and easy ways of making traditional Bengali dishes. To keep up with our prominent sweet-tooth, I do baking where I try to re-create luxurious dessert recipes using easily available ingredients, at home. Also, read about my travel stories here.

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