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Relish and Nourish

205 October 8, 2016 Easy

Punjabi Chole Without Onion & Garlic

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In my post of Punjabi Chole I shared How to get the dark colour in Chole without adding anything extra to add colour.

 

During Navratri time many people do ” Kanya Poojan ” or “Kanjake”. Most people make Kale chane or Black Gram with Sooji Ka Halwa and Pooris. Since it is part of Prasad – Offering to God, it is made without onion and garlic.

One important ingredient in this recipe is my Home Made Chana Masala.

 

 

Since this recipe does not require onion & garlic , it saves a lot of time while not losing out on taste.

 

Print Recipe
Punjabi Chole Without Onion & Garlic
Recipe for Punjabi Chole / Saffed Chane without onion & garlic
Course main course
Cuisine north indian
Prep Time 10 minutes
Cook Time 30 minutes
Passive Time 360 minutes
Servings
serving
Ingredients
  • 1 Cup Chickpeas Safed Chane / White
  • To Taste salt
  • Pinch baking soda
  • 3 Tablespoons Chana Masala
  • 2 Tablespoons ginger Finely Chopped
  • 1 fenugreek Tablesspoon Dry Leaves
  • 2 green chillies finely chopped
  • 2 Tablespoons coriander Powder
  • 1 Tablespoon mango powder Dry Powder (Aamchur)
  • 2 Tablespoons ghee Oil or
  • water
  • coriander Fresh for Garnishing
Course main course
Cuisine north indian
Prep Time 10 minutes
Cook Time 30 minutes
Passive Time 360 minutes
Servings
serving
Ingredients
  • 1 Cup Chickpeas Safed Chane / White
  • To Taste salt
  • Pinch baking soda
  • 3 Tablespoons Chana Masala
  • 2 Tablespoons ginger Finely Chopped
  • 1 fenugreek Tablesspoon Dry Leaves
  • 2 green chillies finely chopped
  • 2 Tablespoons coriander Powder
  • 1 Tablespoon mango powder Dry Powder (Aamchur)
  • 2 Tablespoons ghee Oil or
  • water
  • coriander Fresh for Garnishing
Instructions
  1. Wash and soak the Chickpeas / Saffed Chane for a minimum six hours or overnight.
  2. Drain the water and apply a pinch of baking soda on Saffed chane / chickpeas and leave it for 10 minutes.
  3. In a pressure cooker put the Saffed chane / Chick peas, salt and 3-4 cups water and pressure cook. After 3-4 whistles switch off the flame.
  4. After half an hour drain the water from chickpeas and keep aside. Apply the Chana masala powder on chick peas.
  5. In a pan heat oil and add ginger and stir till golden. Add dry fenugreek leaves and stir.
  6. Add green chilli and stir for 20 seconds. Add coriander powder and stir for 30 seconds and then add chick peas and stir every 2-3 minutes for 15-20 minutes till the oil separates and you can see it on the edges of the vessel.
  7. Add dry mango powder and stir for 2-3 minutes.
  8. Gradually add water drained from chickpeas after boiling to the chickpeas and keep stirring . Boil for 2-3 minutes or till you get the desired consistency.
  9. Garnish with fresh coriander and serve with Chapati , Paratha or poori.
Recipe Notes

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I would love to hear from you on how the recipe turned out for you, please leave a comment and rate it.

 

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Categories: Easy

Reader Interactions

Comments

  1. Sundari Giri says

    October 9, 2016 at 5:03 pm

    Nice recipe during fasting, and love the painted clay pots

    Reply
  2. Paluk Khanna says

    October 10, 2016 at 5:25 am

    Thank you Sundari !! 🙂

    Reply
  3. Priya says

    July 17, 2017 at 8:55 am

    Chole looks delicious , I have been looking for a recipe without onion garlic. Finally found.I am going to try your recipe.Thanks.

    Reply
    • Paluk Khanna says

      July 18, 2017 at 4:31 pm

      Thank you Priya !! Do let me know how did it turn out !!

      Reply
      • Priya says

        April 30, 2018 at 8:42 am

        Finally I tried your recipe. It’s delicious and tasty.

        Reply
        • Paluk Khanna says

          May 5, 2018 at 5:27 am

          Great !! Happy tp know that you liked it.

          Reply
  4. Melisa says

    November 19, 2017 at 12:02 am

    I tried this recipe but it didn’t turn out. After adding the spices, it was very dry. Is there a missing ingredient? I thought maybe tomato. I ended up adding tomatoes so it would make a sauce like in the photo. I also added some coconut milk. I will keep trying more of your recipes! Thank you!

    Reply
    • Paluk Khanna says

      May 5, 2018 at 5:30 am

      Hi Melisa, In Punjabi style Chole we do not add coconut milk. If you find chole dry, add a little water and boil in the end.

      Reply
  5. Shobha says

    December 29, 2017 at 12:31 pm

    Thank you this tasted exactly like childhood memories of Delhi.

    Reply
  6. Kaveri says

    April 15, 2018 at 4:14 pm

    Nice presentation and perfect recipe

    Reply
    • Kaveri says

      April 15, 2018 at 6:11 pm

      Tried it today and came out so yumm

      Reply
      • Paluk Khanna says

        May 5, 2018 at 5:30 am

        So happy to hear that !!

        Reply

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I am a chartered accountant by profession and a passionate foodie. Born in a family of foodies I attribute it to my genes. I learnt cooking from my Mom and then later on, from my sister who are both excellent hosts and can cook for any number of guests.

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