No onion No garlic Chole Masala
No onion No garlic Chole Masala | Jain chole masala | Chana masala | chole masala without onion and garlic | amritsari chole | Navratri spl | pindi chole | Punjabi chole | Chana masala | Chole masala | one pot Chana masala | pressure cooker Chole masala with step-by-step pictures and video recipe. Check out the video recipes for the Chana masala video recipe. If you like the video pls SUBSCRIBE to my channel.
ONE POT CHANA MASALA
Protein-rich south Indian style Chana masala in a pressure cooker is super easy to make and tastes delicious. Chole masala without onion and garlic is perfect satvik recipe/ Navaratri recipe
SHOULD I SOAK CHICKPEA OVERNIGHT?
Yes always soak chickpeas overnight as it helps for better cooking and digestion. if you are soaking for a few hours, use hot water. For overnight soaking, you can use cold water. If you don’t have enough time cook for additional whistles
CAN I ADD SALT WHILE COOKING CHICKPEA?
Yes, if you are directly pressure-cooking chickpeas adding salt helps to avoid overcooking. Also, Chana absorbs salt flavor. Adjust whistles according to the chana you use.
Can I cook instant pot chana masala?
Yes follow all the steps and pressure cook for 25 minutes
How to alter watery chana
Cook for additional time or mash a few cooked chana and boil the curry
OIL FOR pindi chole
Peanut oil gives the best taste, but you can add any oil of your choice
HOW TO SERVE no onion no garlic CHANA masala
It is a side dish for Tiffin varieties like chappathi, parotta idli, dosai, etc. It also tastes good with rice
ingredients
Soak chana
1 cup Chana | chickpea
Water
Pressure cook
1 tbsp peanut oil
Cinnamon
Clove
1/2 tsp cumin seeds
Bay leaf
1/2 tsp fennel seeds
1 tsp garam masala
2 tomatoes
1 tbsp Chana masala
3 cups water
1 tsp ginger
Coriander leaves
1/4 cup thick curd
1 tsp salt, heaped
1/4 cup coconut milk
How to make no onion no garlic chole masala with step by step pictures
- First, soak Chana overnight
- Heat peanut oil
- Add cinnamon, bay leaf, clove, fennel seeds, and cumin seeds; splutter
- Furthermore, add ground tomatoes, saute well
- Add Chana masala, garam masala; saute for a minute
- Furthermore, add Chana and water; boil well
- Add coriander leaves, salt, and ginger ;mix well
- Pressure cook for 10 whistles and simmer for 5 minutes
- Check if chickpeas are cooked well
- Grind curd and cooked Chana; add
- Furthermore, add coconut milk and the required water; boil well
Ingredients
Soak chana
- 1 cup Chana | chickpea
- Water
- Pressure cook
- 1 tbsp peanut oil
- Cinnamon
- Clove
- 1/2 tsp cumin seeds
- Bay leaf
- 1/2 tsp fennel seeds
- 1 tsp garam masala
- 2 tomatoes
- 1 tbsp Chana masala
- 3 cups water
- 1 tsp ginger
- Coriander leaves
- 1/4 cup thick curd
- 1 tsp salt heaped
- 1/4 cup coconut milk
Instructions
- First, soak Chana overnight
- Heat peanut oil
- Add cinnamon, bay leaf, clove, fennel seeds, and cumin seeds; splutter
- Furthermore, add ground tomatoes, saute well
- Add Chana masala, garam masala; saute for a minute
- Furthermore, add Chana and water; boil well
- Add coriander leaves, salt, and ginger ;mix well
- Pressure cook for 10 whistles and simmer for 5 minutes
- Check if chickpeas are cooked well
- Grind curd and cooked Chana; add
- Furthermore, add coconut milk and the required water; boil well
Video
