No Onion No Garlic Chana Masala Recipe

Chana Masala, a beloved North Indian dish, is flavorful, comforting, and packed with spices. This recipe avoids the use of onion and garlic, making it suitable for those who prefer to cook without these ingredients. Here’s how to prepare Chole Masala from scratch, step by step.

No onion no garlic Chana Masala

Step 1: Soaking and Boiling the Chickpeas / Channa

1. Begin by soaking 500 grams of chickpeas in water. You can soak them overnight or for 4-5 hours. Soaking helps soften the chickpeas and makes them easier to cook.

2. Once the chickpeas are well-soaked and have swelled up, drain the water and rinse them thoroughly 3-4 times with fresh water. This helps remove any impurities.

3. Next, set the chickpeas aside and prepare the spice bundle for boiling.

Step 2: Preparing the Spice Bundle

1. To infuse the chickpeas with aromatic flavors while boiling, gather whole spices. You’ll need:

2-inch piece of cinnamon

2 large cardamoms (badi elaichi)

4 cloves

10-15 black peppercorns

2 bay leaves (set them aside for later)

2. Place these spices in a small clean cotton cloth, along with 1 teaspoon of tea leaves or dried Indian gooseberry (amla) powder. The tea leaves or amla give the chickpeas a rich color.

3. Tie the cloth tightly to make a spice bundle. This allows the spices to release their flavors into the water without getting mixed into the chickpeas.

4. Now, in a large pot, add the soaked chickpeas, the spice bundle, bay leaves, and 1 tablespoon of salt. Pour in enough water to cover the chickpeas by about 1 inch (if you like firmer chickpeas, use less water).

5. Place the pot on medium heat and cook the chickpeas until soft. This may take around 20-30 minutes in a pressure cooker (about 6 whistles). Depending on the quality of the chickpeas and your water source, the cooking time may vary.

Step 3: Preparing the Masala

1. While the chickpeas are boiling, it’s time to prepare the masala. Start by making a ginger-chili paste:

Take 1-inch piece of ginger and 2-3 green chilies (adjust the amount based on your spice preference).

Chop the ginger into small pieces and blend it with the chilies in a chutney jar to make a smooth paste. Set this aside.

2. Next, puree the tomatoes:

Take 2 medium-sized tomatoes, chop them roughly, and blend them into a smooth paste in the chutney jar. Keep this aside for later use.

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Step 4: Cooking the Masala

1. In a pan, heat 1 tablespoon of refined oil or mustard oil. If you’re using mustard oil, make sure to heat it until it starts smoking slightly, then lower the heat.

2. Once the oil is hot, add ½ teaspoon of carom seeds (ajwain) and ¼ teaspoon of asafoetida (hing). Let the carom seeds sizzle for a few seconds.

3. Quickly add the prepared ginger and green chili paste to the pan. Sauté the paste on medium heat until it turns golden brown, which indicates the rawness of the ginger and chilies has been cooked off.

4. Add the tomato paste to the pan and continue to sauté. To prevent the spices from burning, add a little water as needed. Fry the tomatoes until the oil begins to separate from the mixture.

Step 5: Adding the Spices

1. Once the tomato masala is cooked, it’s time to add the dry spices:

2 tablespoons of Kasuri methi (dried fenugreek leaves)

2 teaspoons of coriander powder

½ teaspoon of garam masala

½ teaspoon of red chili powder (adjust to taste)

¼ teaspoon turmeric powder

2 teaspoons of chana masala

½ teaspoon of amchur (dry mango powder) for tanginess

½ teaspoon of salt, or adjust to taste.

2. Mix the spices well into the masala and cook for a few more minutes until everything is well incorporated. Again, you should notice the oil starting to separate from the spice mixture, indicating that it is ready.

Step 6: Combining Chickpeas and Masala

1. Once the chickpeas are cooked and softened, remove the bay leaves and the spice bundle from the pot.

2. Drain the chickpeas, but save the cooking water. Depending on how much gravy you want, adjust the amount of water later.

3. Add the boiled chickpeas to the masala in the pan and mix well. If you prefer a more liquid consistency (for serving with rice), add the reserved chickpea water to the pan. If you plan to serve the chole with roti, paratha, or puri, use less water to keep the gravy thicker.

4. Allow the chickpeas to simmer with the masala on low heat for about 10 minutes, stirring occasionally. This allows the chickpeas to absorb all the spices and flavors.

5. After simmering, the chole masala is ready. If you have fresh coriander leaves, garnish the dish with chopped coriander for a fresh and fragrant finish.

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Step 7: Serving

1. Serve the Chana masala hot. It pairs well with steamed basmati rice, roti, paratha, puri, or bhature.

2. For a full meal, serve with a side of rice or bread, and add a salad or pickle for extra flavor.

This simple yet delicious Chana Masala is rich in spices and flavors, and it’s prepared without onion or garlic, making it a great dish for special dietary preferences. Enjoy this hearty, comforting meal!