Jain Chhole Masala Without Onion | Garlic-Onion-Free Chhole Masala | Jain Chhole Without Garlic Onion | Amritsari Chole Without Onion Garlic | Chhole Masala Recipe |

 

Jain Chhole Masala Without Onion | Garlic-Onion-Free Chhole Masala | Jain Chhole Without Garlic Onion | Amritsari Chole Without Onion Garlic | Chhole Masala Recipe | Today, we bring you a recipe for garlic-onion-free chole masala. If you're a fan of sattvic food, you should definitely try this recipe. You can serve it with kulchas, bhatures, or naan. This recipe doesn't use onions, so we've made a tomato-based gravy. Let's learn how to make it.

Ingredients:

1 cup chickpeas (soaked for 8-10 hours)

2 medium-sized tomatoes

1/4 cup yogurt (not sour)

8-10 cashews (soaked for 12-15 minutes in warm water)

2-3 green chilies

1 inch ginger

1 bay leaf

1 black cardamom

3-4 cloves

4-5 black peppercorns

1/2 teaspoon cumin seeds

A pinch of asafoetida

1/2 teaspoon turmeric powder

1 teaspoon Kashmiri red chili powder

1 teaspoon coriander powder

1/4 teaspoon dry mango powder

Salt to taste

2 tablespoons oil

Chopped coriander leaves

Chhole Masala (No Onion-Garlic)

Instructions:

First, cook the soaked chickpeas in a pressure cooker for 3-4 whistles. Wrap them in a muslin cloth, tie them together, and add them to the cooker along with all the dry spices mentioned above.

Now, take a mixer jar. Make a fine paste of tomatoes, soaked cashews, cumin seeds, green chilies, and ginger.

Heat oil in a pan. Add asafoetida and the ground paste. Add a little salt and mix well.

Next, add turmeric powder, red chili powder, coriander powder, mango powder, and salt to taste to the yogurt and whisk.

Pour this spiced yogurt into the pan and mix everything thoroughly.

Cover all ingredients and cook on low heat for 2 minutes.

Finally, drain the excess water from the pressure cooker chickpeas and add it. Do not discard the water; use the extra water to adjust the consistency of the gravy. Remove the packet of whole spices and set aside.

Let it cook for another 5 minutes on low heat. Finally, garnish with chopped coriander leaves.

Finally, when the Chhole Masala is ready, serve it. You can serve it with roti, naan, or bhatura.