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How to Make Super Quick Homemade Chhole/Chana Masala (Without Onion & Garlic) πŸ’πŸ»‍♀️

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Chhole/Chana Masala (Without Onion & Garlic) πŸ’πŸ»‍♀️

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We hope you got benefit from reading it, now let's go back to chhole/chana masala (without onion & garlic) πŸ’πŸ»‍♀️ recipe. You can have chhole/chana masala (without onion & garlic) πŸ’πŸ»‍♀️ using 25 ingredients and 8 steps. Here is how you do that.

The ingredients needed to prepare Chhole/Chana Masala (Without Onion & Garlic) πŸ’πŸ»‍♀️:

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

Steps to make Chhole/Chana Masala (Without Onion & Garlic) πŸ’πŸ»‍♀️:

  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 & sautΓ© until it releases nice aroma.
  3. Then, add in the purΓ©ed tomato with some salt & the ginger & green chilli paste and sautΓ© 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 sautΓ© the same).
  5. Once well sautΓ©ed- 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 πŸ˜‹πŸ’πŸ»‍♀️.

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