Chana Masala Without Onion Garlic | Jain Chana Masala Recipe

What is Jain Chana Masala Recipe?

A chickpeas preparation made without the use of any onions or garlic still very delightful and scrumptious is Jain chana masala. There are occasion whe nwe avoid eating onion and garlic. For such occasion chana masala recipe without onion garlic is perfect. It can aso be prepared to take a break from the regular chana masala recipes.

Let’s talk about Chana Masala Without Onion Garlic Recipe

Omitting onion and garlic means a lot of work for the remaining ingredients. I decided to keep the sharpness of whole spices and tanginess of tomatoes and pomegranate seeds. And it worked.I added whole spices to the gravy. You may roast the whole spices and powder them for this recipe. However I feel using them whole gives maximum flavours.

How To Make Chana Masala Without Onion And Garlic

1. Pressure cook 1 cup chickpeas with salt to taste, 1/4 cup turmeric and 2 and 1/2 cup water for 15-20 minutes.

2. The chickpeas should be soft but not mushy. Keep them aside.

3. Grind together 3 medium-sized tomatoes, 1” piece of ginger, 1 green chilli and a small bunch of coriander.

4. Grind to a smooth paste and keep aside.

5. Heat 3 tbsp oil.

6. Add 1 bay leaf.

7. Add 1” cinnamon stick, 4 cloves, 2 black cardamoms and 8 peppercorns. Cook till aromatic.

8. Add the tomato puree.

9. Cook till the oil oozes.

10. Add 1/4 tsp turmeric powder, 2 tsp red chilli powder, 2 tsp pomegranate powder and 2 tsp coriander powder. Cook for a minute.

11. Add little water.

12. Cook till oil oozes.

13. Add the boiled chickpeas.

14. Cook for 5 minutes.

15. Add the stock of boiled chana/water.

16. Let it simmer for 5-7 minutes.

17. Garnish with a handful of chopped coriander.

18. Bon appétit.

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Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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