Jain Punjabi Chole Recipe | No onion No garlic Chole Recipe

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

Jain Punjabi Chole Recipe | No onion No garlic Chole 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.

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. I have made and eaten many jain recipes which are all delicious and tasty. 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.

Jain Punjabi Chole Recipe | No onion No garlic Chole Recipe

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.

NOTE: there are sliced onions as a garnishing in main photo, as I do not mind eating onions. But the recipes 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.


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


 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

I have served this chole masala with aloo bhatura. You can serve with Bhatura, poori or paratha.

Jain Punjabi Chole Recipe | No onion No garlic Chole Recipe


Notes, Tips:


 Quick Soaking Method: 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.


Here is the Punjabi chole recipe without onion garlic:


Jain Punjabi Chole Recipe | No onion No garlic Chole Recipe
 
Prep time
Cook time
Total time
 
Jain Punjabi chole recipe without onion and garlic.
Author:
Category: Main dish
Cuisine: Indian
Yield: 2-3 Servings
Ingredients
For boiling chana:
  • Dried kabuli chana pr chickpeas - 1 cup
  • Cinnamon stick - 1 inch piece
  • Clove - 2
  • Black cardamom - 1
  • Tea bag - 1, optional
  • Water - 3 cups
For curry:
  • Oil - 2 tablespoons
  • Cumin seeds - 1 teaspoon
  • Green chilies - 1-2, chopped finely
  • Tomatoes - 3 medium or 2 cups pureed
  • Salt - to taste
  • Red chili powder - 2 teaspoons
  • Coriander powder - 2 teaspoons
  • Anardana powder (dried pomegranate seeds powder) - 1 tablespoon
  • Cilantro or coriander leaves - 5-6 sprigs, chopped finely
For tempering or tadka:
  • Oil - 1 tablespoon
  • Salt - to taste
  • Tomato - ½ of small or ⅓ cup, chopped finely
Instructions
  1. How to make Jain Punjabi chole (Step by Step Recipe with Photos):
  2. Wash dried chickpeas under running cold water till water runs clear.
  3. Soak them in enough water for at least 8 hours or overnight.
  4. Discard the soaking water. Add chana with 3 cups of fresh water along with whole spices (cinnamon stick, cloves, black cardamom) in pressure cooker.
  5. 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. 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. Heat the oil in a pan on medium heat. Once hot add cumin seeds and let them sizzle.
  7. Then add chopped green chilies and saute for a minute.
  8. Add tomato puree and salt. Let it cook. If it splutter a lot then partially cover the pan.
  9. 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.
  10. Add red chili powder, coriander powder and anardana powder. Mix well and cook for a minute.
  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.
  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. Immediately cover the pan to trap all the flavors. Keep it covered for 5 minutes. Then open the lid.
  15. Lastly add chopped cilantro.
  16. Mix well and it is ready to serve.
Additional Info
Taste – medium spicy

Shelf life – Once cools completely, it can be refrigerated for 4-5 days in airtight container.

Serving suggestions – Serve with bhatura or aloo bhatura or poori.

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Comments

  1. Nidhi says

    Hi,

    We are not Jain but my mpther in law does not eat onion and garlic.So I cook vegetables in tomato gravy only and I swear all are mouth watering .

    Nidhi

    • Kanan says

      I agree with your Nidhi. Sometime people had wrong belief that without onion-garlic, there is no flavors. but it is not like that. I have eaten so many Jain dishes (as my in-laws are Jain :) ) and all had good taste and flavors.

  2. dassana says

    it is wrong fallacy people have that without onions a dish like chole or dal does not taste good. i make chole and dal so often without onions and garlic and i know the taste really stands out. it is good you are starting this series. it will surely help folks who do not have onions or garlic in their food and will break this fallacy. i also have a similar chole recipe on my blog without onions.

  3. suhani says

    hi kanan..the chole look very good..sometimes u need something which is rich still simple to make and tasty to eat..and jain food is so simple still full of flavours and quick to make..i will surely try this recipe..