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We hope you got insight from reading it, now let’s go back to chhole/chana masala (without onion & garlic) 💁🏻‍♀️ recipe. You can cook chhole/chana masala (without onion & garlic) 💁🏻‍♀️ using 25 ingredients and 8 steps. Here is how you achieve that.

The ingredients needed to make Chhole/Chana Masala (Without Onion & Garlic) 💁🏻‍♀️:

1. You need Kabuli Chana (Soaked Overnight & Parboiled with some salt)
2. Use Water (RT- To Boil the Chana/Chikpeas): This Boiled Stalk to be preserved & used in the Gravy Preparations)
3. Provide Salt or To Taste Salt
4. Take Mustard Oil
5. You need Bay Leaf
6. You need Turmeric Powder
7. Prepare Red Chilli Powder
8. Take ” Cinnamon Stick
9. Take Tempering Spices: 1 tsp Cumin Seeds
10. Provide Whole Dry Red Chilli
11. You need Hing/Asafoetida
12. Provide For the Gravy: 2 Tomatoes (Medium & Puréed)
13. Get tsps Ginger Paste
14. Prepare Green Chillies
15. Use Salt
16. Get Sugar
17. You need Turmeric Powder
18. Use Kashmiri Red Chilli Powder
19. Take Red Chilli Powder
20. Get Coriander Powder
21. Use Black Pepper Powder
22. Provide Garam Masala Powder (Homemade)
23. Use Chhole/Chana Masala Powder: (Store Bought, I’ve used- Any brand of your own choice)
24. Take Garnish: Freshly & Finely Chopped Coriander
25. You need Slices of Lemon (Optional)

Steps to make Chhole/Chana Masala (Without Onion & Garlic) 💁🏻‍♀️:

1. Wash & Soak the Chana overnight & then, next morning draining the water and adding in the measured fresh water boil it until well cooked- upto 75% to 80% of it & not entirely cooked
2. In a frying pan, put over the medium heat: Add in the Cooking Oil & then, add into it the aforementioned tempering spices & sauté until it releases nice aroma
3. Then, add in the puréed tomato with some salt & the ginger & green chilli paste and sauté until the raw smell goes
4. Once done- Now, add in the rest all other spices, mentioned above & keep stirring continuously so that the spices doesn’t stick to the bottom of the pan (sprinkle some water if required, to well sauté the same)
5. Once well sautéed- Add in the parboiled chickpeas to it while mixing everything together until well combined & also, add in the stalk of the boiled chickpeas (that’s been reserved, separately for the gravy)
6. Mix everything well together until all combined & allow it to cook for another 15 mins time, with the lid on & putting the flame to the low-medium, at this point
7. Stir occasionally, in between & keep a close check in it so as to not stick to the pan & add a bit more water to it- if at all required & allow it to be well cooked & completely done
8. Once done: Add in the ghee & garam masala powder, give it a nice mix, turn off the flame, put back the lid & allow it to rest on the oven for about 15 mins time before serving it piping hot with Rice, Roti, Paratha or anything similar of your choice, post garnishing it accordingly 😋💁🏻‍♀️

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