Jain Chole - A no onion no garlic channa masala/Chole. I always love to cook no onion no garlic dishes the reason is simply I'm used to it from my childhood days. I am a great fan of Jain cuisine for the same reason. I will be breaking my head over what to cook on the days of vrat without onion and garlic since my family doesn't prefer repeating a particular recipe again and again. Cooking without onion and garlic means using more coconut which I do not prefer. Chole I was always thinking could never be made without onion and garlic until I found this recipe. It is easy to make and is a one-pot dish. Instant pot, an electric pressure cooker can also be used to make this recipe.
What Do You Need:
White Chickpeas/ Kabuli Chana - Soak chickpeas overnight or for a minimum of 5 hours.
Vegetables:
Tomatoes - Use Bangalore tomatoes. Country variety doesnt suit the recipe.
Potatoes - Use regular potatoes. Deskin and chop them into cubes.
Spices: Green chilies, Bay leaf, jeera, cloves, cinnamon sticks, ginger are used
Herbs: Curry leaves, coriander leaves, Kasuri methi(dried) are used.
Spice powders: Fine pink salt, hing or asafoetida powder, coriander powder, kashmiri red chili powder, garam masala powder, channa masala powder, turmeric powder, black pepper powder, amchur/dry mango powder are used. All are store-bought except turmeric powder and black pepper powder.
Diary: Curd is used. Fresh cream can also be used.
Oils and fats: Ghee is used. Any neutrally flavored oil can be used.
Method:
Soak Kala chana for 8 hours.
Pressure cook chana and potatoes.
Season the ghee with spices and herbs.
Saute spice powders in ghee.
Puree the tomatoes.
Add tomato puree, seasoned ghee with spice powders to the cooked chana.
Cook till the gravy thickens.
Serving Suggestions:
Goes well with puri, chapati, or even vegetable rice.
Vegan:
- Use any neutrally flavored oil instead of ghee.
- Use coconut curd or soya curd or any non-diary curd instead of normal curd.
- Use coconut cream instead of dairy cream.
Substitutions:
- Amchur powder can be replaced with lemon juice. Add 1/2 tsp of lemon juice at the end.
- If channa masala is not available use garam masala alone.
Pre - Preparation:
Soak brown chickpeas overnight or for 8 hours. Pressure cook with the liquid in which chana has been soaked for 7 or 8 whistles. If required add more water(chana has to be immersed in the water).
Equipment used: 3 ltr pressure cooker, blender.
Recipe:
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| Jain chole |
A no onion no garlic chana masala to be paired with roti and puri.
Total time taken: 30 minutes excluding soaking time and cooking time of Kala chana.
No. of servings: 8
1 cup = 200 ml
Ingredients with measurements:
Cooked Kala chana - 2 cups
Potatoes - 2(big) cubed
Tomato - 4(medium)/3(big)
Spice powders:
Turmeric powder - 1/2 tsp
Kashmiri Red chilli powder - 1/2 tsp
Black pepper powder - 1/2 tsp
Fine pink salt - to taste
Coriander powder - 1 tsp
Channa masala - 1tsp
Hing powder - 1/2 tsp
Garam masala - 1/2 tsp
Amchur powder - 1/2 tsp
Tempering:
Oil/ghee/butter - 2 tbsp
Bay leaf - 1
Jeera - 1tsp
Cloves - 4
Cinnamon - 2
Ginger - 1"(grated)
Green chillies - 3(if required)
Curry leaves - 1 sprig
Garnish:
Coriander leaves - 1 sprig
Dried Kasuri methi - 2 tsp
Cream - 4 tsp(optional)
Directions:
1. Puree the tomatoes. and cube the potatoes.
2. Heat ghee/ oil/ butter in a 3 ltr pressure cooker. Add ingredients given under 'Tempering'.
3. Add potatoes, saute well.
4. Add tomato puree.
5. Add all the spice powders.
6. Saute till the raw smell disappears.
7. Before adding cooked chana take a handful of chana and grind coarsely in the blender.
8. Add the remaining cooked chana along with the water and the ground paste.
9. Pressure cook for 2 whistles.
10. Garnish with cream and coriander leaves.
Notes:
Grinding cooked chana is only to thicken the gravy. Skip if you don't feel it is required.
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