Chana Masala without Onion Garlic

This easy, no-onion, no-garlic chana masala recipe is perfect for those who are looking for the rich taste of restaurant-style chole! Whether you follow the Jain diet, prepare food for Navratri vrat, Ekadashi, or avoid onion and garlic due to digestion issues or acidity, this chana masala recipe delivers amazing flavor.

Course Main Course

Cuisine Punjabi

Keyword Chana Masala Recipe, Chickpea Recipes, Chole Bhaturey, Gluten Free Recipes, Punjabi Recipes, Vegan Recipes

Prep Time 15

Cook Time 30

Soak Time 8

Total Time 45

Servings 2 People

Calories 661kcal

Equipment

Pressure Cooker
Stove Top
MagicBullet Blender

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

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.
1 cup Chickpeas - soaked overnight - water drained, 5 cups Water, 1 tsp Peppercorns, Tea Bag - Black Tea, Salt to taste
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.
4 tbsp Mustard Oil, 2 tbsp Chana Masala Powder, 1 tsp Garam Masala Powder, 2 tbsp Tomato Puree or Ketchup, 2 Tomato, 2 tbsp Ginger Paste, 1 tsp Cumin Powder, 2 tsp Coriander Powder, 2 nos. Green Chilies - chopped
Once the masala mix if nicely fried, add Turmeric Powder and the cooked chickpeas. Check for seasoning at this stage, add salt if needed.
1 tsp Turmeric Powder
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.