Please don’t swipe away! Yes, you read it right!! This delicious Punjabi chole recipe is recreated without using any onion, garlic, or tomatoes. Is it hard to believe? Then try it yourself!!! Chickpea is pressure cooked and then tossed in this rich magic gravy that is hard to resist. Made with simple Indian ingredients.
Being a vegetarian I have grown up eating chickpea more often than I think. My mom made her famous chana masala with hot puris. Other days chole was tossed in a bowl full of chickpea salad. She says beans keep you full for a longer time and you gotta have them at least 4-5 times a week. I completely agree with her. That is the reason you will find my blog with chockful of recipes using a variety of beans.
Jain Chole without onion and garlic
This Jain chickpea curry is as delicious as the authentic Punjabi chole.
As our Jain festival Paryushan is going on, I got a lot of messages requesting interesting healthy meal ideas and recipes. In these 8 days of Paryushan Mahaparva, we consume limited food with lots of restrictions. We are not allowed to eat fresh vegetables and fruits. Root vegetables are a big no. We are allowed to consume dried beans, lentils, milk, yogurt, spices, desiccated coconut, a few types of flours.
You can read more about this festival and the rules here.
Keeping the above in mind, I often make this Chole recipe without onion, garlic, or tomatoes in Paryushan. And even on Jain tithis like Aatham, Chaudas.
You will seriously not miss these ingredients.
Ingredients to make Chole without onion garlic or tomatoes
Instead of tomatoes, garlic, and onion, I have used desiccated coconut and almond flour to create the masala.
Amchoor ( dry mango powder) and dried amla powder compensate for the tangy flavor of tomatoes. If you don’t have these I have easy substitutes mentioned below for you.
Other masalas include the basic spices from the Indian spice box, dried ginger powder, kasoori methi, and garam masala or chole masala without onion and garlic.
I use ghee to make this chickpea curry. If you are Vegan just swap ghee with cooking coconut oil.
The lovely dark brown color Chole
Instead of using tea bags, I have added amla powder to the chickpea after it was boiled.
Amla imparts a stunning dark brown color to the chole which looks like authentic Punjabi black chole.
Instructions to make chole in an Instant Pot pressure cooker
I cook chickpea from scratch in a pressure cooker or an Instant Pot.
Useful tips to make the best Jain chole
Cook chole in a pressure cooker until soft.
I highly recommend using amla powder for the dark brown chole color.
Always make chole a few hours before serving so that the masala marinates well and flavor deepens.
If you are Jain, make sure the garam masala you are using doesn’t have onion and garlic powder.
Possible Substitutes to use
Swap amla powder with 1.5 tablespoons of tamarind paste.
Freshly squeezed lemon juice works well in place of amchoor powder.
How to eat Jain Chole?
I like serving chole with laccha paratha , rotis or steamed rice.
You can even pair it with naan or kulcha.
KEEP IN TOUCH –
Pin this recipe for future reference
If you love beans then do try these recipes –
Chole without onion & garlic recipe
Chole Without Onion Garlic And Tomatoes
- 1 cup dried chickpea/ chole
- Water to soak and cook
- 1 bay leaf
- 1.5 teaspoon amla powder see notes
- 1.5 tablespoons ghee (coconut oil if vegan)
- Pinch of of hing / asafoetida
- ⅓ cup desiccated coconut dry coconut
- 2 tablespoons almond flour
- 2 teaspoons garam masala see notes
- 1 teaspoon red chili powder
- ¼ teaspoon turmeric powder
- 1 teaspoon coriander powder
- ½ teaspoon dried ginger powder sauth
- 1 teaspoon amchoor powder
- 1 teaspoon kasoori methi
- Salt to taste
- ½ cup water
- Rinse chickpea a couple of times in a colander under cold water.
- Add it to a big pot with 2 cups of water.
- Bring it to a rolling boil and let it boil for good 5 minutes. Switch off the flame, cover it with lid, and let it soak for 8 hours.
- Chole/ chickpeas will double its size after 8 hours.
- Discard the water and add chickpeas to an Instant pot or stovetop pressure cooker.
- Add in freshwater just to the level of chickpea.
- Add salt, bay leaf, and stir.
- Close the Instant Pot with the lid with a black knob on SEALING POSITION.
- Press manual 14 minutes High pressure.
- Once the pot beeps, let it cool down naturally. (NPR)
- When the silver pin drops down, gently open the lid.
- Carefully smash a chickpea with a spoon or between your finger to check it’s done.
- Add in the amla powder and give it a stir.
- Meanwhile, prepare the gravy masala for the chole.
- In a pan heat 1.5 tablespoon ghee.
- Once warm add a pinch of hing.
- On a low heat, add in dry coconut, almond meal, and cook for 30 seconds.
- Now add all the masalas except kasoori methi.
- Follow it immediately with a half a cup of water.
- Cook the masala on medium heat for 2-3 minutes.
- The masala should be thick because the pot of chole will already have some water.
- Add couple spoons more water if needed.
- Once the masala is cooked add that to the pot and stir well.
- Smash few chickpeas with the back of the spoon.
- Press saute, on the Instant Pot, and cook the chole covered for 5-6 minutes.
- Stir occasionally in between.
- Give it a taste and adjust seasoning if needed.
- Add in kasoori methi and cancel saute mode.
- Chole will thicken considerably as it cools.
- You may add more water if the chole is thick.
- At this point, the chole will be light brown.
- Chole will get the deep brown color as it cools say in 2-3 hours.
The lovely dark brown color CholeInstead of using tea bags, I have added amla powder to the chickpea after it was boiled. Amla imparts a stunning dark brown color to the chole which looks like authentic Punjabi black chole.
Useful tips to make the best chole
- Cook chole in a pressure cooker until soft.
- I highly recommend using amla powder for the dark brown chole color.
- Always make chole a few hours before serving so that the masala marinates well and flavor deepens.
- If you are Jain, make sure the garam masala or chole masala you are using doesn't have onion and garlic powder.
Possible Substitutes to use
- Swap amla powder with 1.5 tablespoons of tamarind paste.
- Freshly squeezed lemon juice works well in place of amchoor powder.
- If you are not following Jain festivities then add 2 finely chopped green chilies,
- Fresh ginger in place of dried one and top it wit fistful of fresh cilantro.
Satvik recipes are yummy and I make them often. It is a great change from making the curries using onion and garlic. Do give it a try!