Jain Chole Masala

Jain Chole Masala Recipe – Spicy Indian style Chickpeas without onion or garlic!

Jain Chole Masala Recipe | Easy Punjabi Side Dishes | written by Kavitha Ramaswamy of Foodomania.com

If you are an Indian with a Jain friend, you’ve probably wondered how they manage to bring out such fantastic flavors in their curries… given that they don’t use onions or garlic… or potatoes.. or any root vegetable, for that matter! Clearly, their lifestyle seems intimidating to a regular vegetarian like me (who enjoys her garlic!).

However, it is this lifestyle – I believe – that keeps them so healthy and disciplined. A lot of their principles revolve around a healthy lifestyle. Anyhoo.. I’m not here to lecture on how to live like a Jain – since I could never do it myself! 🙂

But I do think this Chole Masala (spicy curried chickpeas) with No Onion or No Garlic is a great variation on the regular Punjabi Chole masala. If you want to know how to make the classic Indian gravy without using the 2 main ingredients, read on to find out!

 
Prep time
Cook time
Total time
 
Author:
Serves: 6-8 people
Ingredients
  • 2 cups cooked Chickpeas (Chole / Garbanzo Beans)
  • 2 Tablespoons Vegetable Oil
  • 1 inch Cinnamon
  • 2 Cloves
  • 2 Green Chilli
  • 1 teaspoon Grated Ginger
  • 2 Tomatoes, roughly chopped
  • ½ cup Cabbage, grated
  • ½ cup Bell peppers, sliced thinly
  • 1 tablespoon Chole Masala powder or Garam Masala Powder (adjust to taste)
  • ½ teaspoon Red Chilli Powder (adjust to taste)
  • 1 teaspoon coriander powder *
  • a pinch of Sugar
  • 2 teaspoons Salt (adjust to taste)
  • Coriander Leaves to garnish
Coriander powder - if you don't have this, you can use whole coriander seeds along with cinnamon. Dry roast and grind to a paste along with other ingredients
Cooked Chickpeas - ½ cup dry beans will give 1.5-2 cups cooked beans approximately
Instructions
Cooking the chickpeas
  1. If using canned garbano beans, make sure you rinse it well. The texture of the chickpea should be soft, yet have a bite to it.
  2. PRESSURE COOKER METHOD - Soak dry chole / chickpea (kabuli chana) overnight, add it to the pressure cooker with water covering the beans and cook for 8-10 whistles. This ensures that the chickpea is well cooked.
  3. PAN METHOD - Soak dry chole / chickpea (kabuli chana) overnight. You can fill a large pot with water and add a pinch of salt. Add the dry beans and let it boil (covered) for 20-25 minutes or until well cooked.
Making Jain Chole
  1. In a pan, heat 1 tablespoon of oil. Add the cinnamon and cloves. Saute for 30 seconds or until an aroma comes from the dry spices. Add the green chilli, ginger and saute for a few seconds. Add the chopped tomatoes. Fry for 4-5 minutes or until the raw taste of the tomatoes goes away.
  2. Add the entire mixture to a blender along with a few cooked chickpeas (this gives a thick texture to the gravy).
  3. In the same pan, heat the remaining 1 tablespoon of oil. Add the bell peppers and cabbage. Saute for 5-6 minutes or until they've developed a brown caramelized color.
  4. Add the ground paste and mix well. Let it fry for 1-2 minutes.
  5. Add the spice powders - chole masala powder, chilli powder, coriander powder, salt, sugar and mix well. Keep stirring from bottom up occasionally to prevent the mixture from burning. When the mixture has reduced to a paste with oil coming out from the sides, it is done.
  6. Add the cooked, drained beans to the paste and mix well. If you want a dry, salad style Chole, you can switch off the flame. If you are looking for a gravy, add some water, mix well and let it boil for another 3-4 minutes. Taste and adjust for seasoning.
  7. Garnish with coriander leaves and serve!
  • You can buy Garam Masala or Chole Masala from the stores. Or you can also make it at home.

Jain Chole Masala Recipe – step by step

If using canned garbano beans, make sure you rinse it well. The texture of the chickpea should be soft, yet have a bite to it. We soak dry chole / chickpea (kabuli chana) overnight, add it to the pressure cooker with water and cook for 8-10 whistles. This ensures that the chickpea is well cooked. Else, you can fill a large pot with water and add a pinch of salt. Add the dry beans and let it boil (covered) for 20-25 minutes or until well cooked.

In a pan, heat 1 tablespoon of oil. Add the cinnamon and cloves. Saute for 30 seconds or until an aroma comes from the dry spices. Add the green chilli, ginger and saute for a few seconds. Add the chopped tomatoes. Fry for 4-5 minutes or until the raw taste of the tomatoes goes away.
Jain Chole Masala Recipe | Easy Punjabi Side Dishes | written by Kavitha Ramaswamy of Foodomania.com

Add the entire mixture to a blender along with a few cooked chickpeas (this gives a thick texture to the gravy). I also added some mint leaves – however, the taste is too strong and changes the authentic Chole masala flavor. So, I’m suggesting you skip the mint for this recipe. Grind to a smooth paste and set aside.
Jain Chole Masala Recipe | Easy Punjabi Side Dishes | written by Kavitha Ramaswamy of Foodomania.com

In the same pan, heat the remaining 1 tablespoon of oil. Add the bell peppers and cabbage. Saute for 5-6 minutes or until they’ve developed a brown caramelized color.
Jain Chole Masala Recipe | Easy Punjabi Side Dishes | written by Kavitha Ramaswamy of Foodomania.com

Add the ground paste and mix well. Let it fry for 1-2 minutes.
Jain Chole Masala Recipe | Easy Punjabi Side Dishes | written by Kavitha Ramaswamy of Foodomania.com

Add the spice powders – chole masala powder, chilli powder, coriander powder, salt, sugar and mix well. Keep stirring from bottom up occasionally to prevent the mixture from burning. When the mixture has reduced to a paste with oil coming out from the sides, it is done.
Jain Chole Masala Recipe | Easy Punjabi Side Dishes | written by Kavitha Ramaswamy of Foodomania.com

Add the cooked, drained beans to the paste and mix well. If you want a dry, salad style Chole, you can switch off the flame. If you are looking for a gravy, add some water, mix well and let it boil for another 3-4 minutes. Taste and adjust for seasoning.
Jain Chole Masala Recipe | Easy Punjabi Side Dishes | written by Kavitha Ramaswamy of Foodomania.com

Garnish with coriander leaves and serve!
Jain Chole Masala Recipe | Easy Punjabi Side Dishes | written by Kavitha Ramaswamy of Foodomania.com

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2 Replies to “Jain Chole Masala”

  1. Chole Masala is my favorite dish. thanks for sharing this yummy dish recipe with all of us.

  2. Perfectly done. Love this recipe.. dont like garlic so much.

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