Jain Punjabi Chole Recipe (No onion No garlic Chole)

Jain Punjabi Chole Recipe – This is no onion no garlic chole recipe. Chickpeas are simmered in spicy tomato gravy.

NOTE: there are sliced onions as a garnishing in main photo, as I do not mind eating onions. But the recipe does not use onions in it. So if you are not eating onions or you are Jain then do not serve sliced onions on side.

Jain Punjabi Chole Recipe | No onion No garlic Chole Recipe

There is wrong belief that dishes made without onion garlic do not have flavors. If you have never tried this no onion no garlic chole recipe, 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 Jain version of popular Punjabi Chole masala. I have also shared regular chole bhature recipe and chana masala recipe. Actually chole and chana masala are same, the difference is only in cooking method.

I have cooked and eaten many Jain recipes which are all delicious and tasty even though these are made without onion and garlic. Jain recipes do appear in my kitchen once in a while, as my in-laws follow Jain religion and my mother-in-law shared some very good dishes with me like mixed kathol recipe, rasiya muthia .

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

The gravy is made from tomatoes which gives little sour taste. While addition of anardana powder balances the flavors. The tempering at the end adds some more flavors and texture to the dish.

Check more no onion no garlic recipes
Moong dal tadka  //  Bhindi masala  //  Aloo matar  //  Lauki chana dal


How to make Jain Punjabi chole recipe (Step by Step Photos):


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1) Wash dried chickpeas under running cold water till water runs clear.

2) Soak them in enough water for at least 8 hours or overnight. If you forgot to soak the chana ahead of time, no worries. check out the Notes section below for quick soaking method.
Soak kabuli chana chickpeas

3) Discard the soaking water. Add chana with 3 cups of fresh water along with whole spices (cinnamon stick, cloves, black cardamom) in pressure cooker.

4) Close the lid, put the weight on. Cook for 1 whistle on HIGH + 20 minutes on low or till chana is cooked and soft. Let the pressure go down by itself and the open the lid. Chana should be soft and some of them might be opened up.
Jain Punjabi Chole Recipe | No onion No garlic Chole Recipe

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

6) Then add chopped green chilies and saute for a minute.
Jain Punjabi Chole Recipe | No onion No garlic Chole Recipe

7) Add tomato puree and salt. Let it cook. If it splutter a lot then partially cover the pan.

8) Cook till 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 bottom of the pan.
Jain Punjabi Chole Recipe | No onion No garlic Chole Recipe

9) Add red chili powder, coriander powder and anardana powder.

10) Mix well and cook for a minute.
Jain Punjabi Chole Recipe | No onion No garlic Chole Recipe

11) Add cooked chana along with water.

12) Mix well and let it come to a simmer. Let it cook till you get the desire thickness of the gravy. It took me 5-6 minutes. The turn off the stove.
Jain Punjabi Chole Recipe | No onion No garlic Chole Recipe

13) Now make the tempering and keep the lid of the pan ready. Heat the oil in a tadka pan on medium heat. Once hot add chopped tomatoes. Cook for 2-3 minutes or tomatoes are slightly soft (not mushy).

14) Add tadka to the chana gravy.
Jain Punjabi Chole Recipe | No onion No garlic Chole Recipe

15) Immediately cover the pan to trap all the flavors.

16) Keep it covered for 5 minutes. Then open the lid.
Jain Punjabi Chole Recipe | No onion No garlic Chole Recipe

17) Lastly add chopped cilantro.

18) Mix well and it is ready to serve.
Jain Punjabi Chole Recipe | No onion No garlic Chole Recipe

Make this delicious chole recipe without onion and garlic. Let me know how you like it in comments below.

Serving suggestion: Serve this jain chole masala with bhatura or poori or paratha. Have some salted chaas or masala chaas on side.

Notes:

  • Quick Soaking Method for chickpeas: take washed chana and plenty of water in a sauce pan. 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 lid and let it rest for 1 hour. When you take a look at chana after 1 hour, they will be 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 pressure cooker, add those in oil after sizzling the cumin seeds.
  • I always prefer thick gravy. But if you like thinner gravy then you can add more water while adding boiled chana and let it simmer till you get desire consistency.
  • To make gravy, we are using good amount of tomatoes. So make sure that tomatoes are ripe and good. If they are not ripe then gravy will become more sour which does not taste good at all.

Jain Punjabi Chole Recipe | No onion No garlic Chole Recipe

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

US measuring cups are used (1 cup = 240 ml)
Course Main Course
Cuisine Indian
Prep Time 8 hours
Cook Time 45 minutes
Total Time 8 hours 45 minutes
Yield 2 Servings
Author Kanan

Ingredients (1 cup = 240 ml)

For boiling chana:

  • 1 cup Dried white chickpeas (Chole or kabuli chana or safed chana)
  • 1 inch Cinnamon stick
  • 2 Cloves
  • 1 Black cardamom
  • 1 Tea bags optional
  • 3 cups Water

For punjabi chole:

  • 2 tablespoons Oil
  • 1 teaspoon Cumin seeds
  • 1-2 Green chilies chopped finely
  • 3 medium or 2 cups Tomato pureed
  • Salt to taste
  • 2 teaspoons Red chili powder
  • 2 teaspoons Coriander powder
  • 1 tablespoon Anardana powder (dried pomegranate seeds powder)
  • 2 tablespoons Cilantro or coriander leaves chopped finely

For tempering or tadka:

  • 1 tablespoon Oil
  • Salt to taste
  • cup Tomato chopped finely

Instructions

Preparing and pressure cooking chana:

  1. Wash dried chickpeas under running cold water till water runs clear.
  2. Soak them in enough water for at least 8 hours or overnight.
  3. Discard the soaking water. Add chana with 3 cups of fresh water along with whole spices in pressure cooker.
  4. Close the lid, put the weight on. Cook on high for 1 whistle then lower the heat to low and cook for 20 minutes or till chana is cooked and soft.
  5. Let the pressure go down by itself and the open the lid. Chana should be soft and some of them might be opened up.
  6. Also puree the tomatoes and keep it aside.

Making Jain punjabi chole:

  1. Heat the oil in a pan on medium heat. Once hot add cumin seeds and let them sizzle.
  2. Then add chopped green chilies and saute for a minute.
  3. Add tomato puree and salt. Let it cook. If it splutter a lot then partially cover the pan.
  4. Cook till all the moisture evaporates and oil starts to ooze out from the sides. Do stir in between.
  5. Add red chili powder, coriander powder and anardana powder. Mix well and cook for a minute.
  6. Add cooked chana along with water. Mix well and let it come to a simmer.
  7. Let it cook till you get the desire thickness of the gravy. It took me 5-6 minutes. Then turn off the stove.

Make tempering:

  1. Keep the lid of the pan ready. Heat the oil in a tadka pan on medium heat.
  2. Once hot add chopped tomatoes. Cook for 2-3 minutes or tomatoes are slightly soft (not mushy).
  3. Add tadka to the chole gravy.
  4. Immediately cover the pan to trap all the flavors. Keep it covered for 5 minutes. Then open the lid.
  5. Lastly add chopped cilantro.

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