Curry recipe prepared using kabuli chana (chickpea), without the use of onions and garlic is no onion no garlic chole. Kabuli chana is cooked in tomato puree along with garam masala and powdered spices to make a spicy and tangy chana masala. It has the heat of red chili powder, the tanginess of tamarind pulp and flavors of whole garam masala. This chole recipe, being a jain recipe, is very quick and easy. Generally onions, red onions are used in the chana masala recipes. The same needs to be cooked, which takes quite some time. Further, this recipe doesn’t ask for many ingredients, not even chana masala. There are several occasions on which onion and garlic are avoided for example during fasts or festivals. Also, there could be other reasons for not involving onions in cooking. For instance short of time or the other items in the menu are too heavy so a lighter chole recipe may be needed. For all such times, this recipe is great.
This chole recipe gives gorgeous red chole. This is because these are not Punjabi chole, it is tough to omit onions and garlic from the Punjabi chole. Further ingredients such as garam masala powder, dried pomegranate seeds (anaradana), etc. are essential for Punjabi chole and these ingredients make the chole dark. Therefore I have not used any of these ingredients. The ones I have used are:
Kabuli Chana/Chickpea: The smaller Kabuli Chana is said to be a better choice for chole recipes. Next what’s important is that it should be soaked as well as cooked properly.
Garam Masala: Few and very basic whole spices add an awesome flavor to this chole recipe which complements the tomato-based curry.
Tamarind puree: This guy adds the necessary zing to our chola recipe.
Tomato Puree: The base for this recipe chana masala recipe is the tomato puree. So do not just puree the tomatoes. Instead, make the best homemade tomato puree which will give a smooth texture as well as a gorgeous color to the gravy. Here is the recipe for homemade tomato puree.
There is a different chana masala recipe depending upon its accompaniment. Chole for chole bhatura is prepared in one way and chole for chole tikki chaat is prepared in another way. And therefore we have a collection of chana masala recipes.
Serve it with ajwain poori and pudina raita for a weekday lunch.
1.This recipe serves 4-6 persons.
2.Pressure cook 1 cup soaked kabuli chana with salt to taste, ½ tsp turmeric powder, 1 big pinch of fruit salt and water. Water should be just enough to cover the chickpeas.
3. Cook on high flame till the first whistle. Then reduce the flame to low and cook for 20 minutes or till soft. Keep aside till further use. Strain the water. Do not discard it.
4.In a cooking pan heat 3 tbsp of oil. Add 1 bay leaf, 1 black cardamom and 6-7 cloves (laung). Cook for a minute or till aromatic.
5.Next goes in 3 tsp Kashmiri red chili powder and ¼ tsp turmeric powder. Cook for 10-20 seconds.
6.Add little water to avoid the burning of spices.
7.Tomato puree goes in next. Cook on low to medium flame till the oil oozes.
8.Add 1 tsp coriander powder and salt to taste. Cook for a couple of minutes.
9.Add in the boiled kabuli chana. Do not add water at this point.
10.Cook on medium flame for 5-7 minutes.
11.Add in 3 tbsp of tamarind pulp, adding 1 tbsp at a time. Mix, taste, and add as per your taste. Cook for a minute.
12.Add water as much required. Use the leftover water of boiled chickpeas.
13.Take out ½ a cup of chickpeas from the curry. Mash it.
14.Add the mashed kabuli chana to the gravy.
15.Simmer for 10 minutes. Check and adjust the seasoning and consistency.
16.Serve hot. Bon appétit.
PREP TIME 10 minutes + 8-10 hours of soaking time
COOK TIME 20 minutes
TOTAL TIME 30 minutes + 8-10 hours passive time
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