No Onion No Garlic Chana Masala | Special Navratri recipe

5 from 21 votes

No Onion No Garlic Chana Masala | Special Navratri recipe | Chole

Vrat wale chana masala recipe is simple and easy to make yet so delicious curry prepared using basic ingredients from your kitchen.

Prep Time10

Cook Time25

Total Time35

Course: Breakfast, Dinner, Lunch

Cuisine: Indian, north indian, punjabi

Servings:

Calories: 117kcal

Author: Kushi

If you are using canned chickpeas, ignore the step. Otherwise, wash and soak the chickpeas in water overnight (6 to 8 hours).
¾ cup Chickpeas
Drain the water from the soaked chickpeas and add the chickpeas to the pressure cooker with 3 to 4 cups of water.
Pressure cook for three whistles and let the pressure release naturally. Reserve the water in which you have cooked chickpeas. You can use this water to adjust the consistency of the gravy later.

Add tomatoes and cashews with water in a mixie jar or blender and blend them to smooth paste.
3 Tomatoes, 2 tablespoon Cashews, ¼ cup Water
Heat oil in a pan on medium heat. Add cumin seeds and saute for a few seconds. To this, add green chilies and saute for a few seconds.
1 tablespoon Oil, 1 teaspoon Cumin seeds, 2 to 3 Green chilies
Then add the prepared tomato paste, chile powder, and salt and cook until the mixture bubbles for 3 to 5 minutes. Check out the detailed video here
1 teaspoon Red chile powder, Salt or Sendha Namak
Finally, add the boiled chickpeas, potatoes, 1 ½ cups of water (or aquafaba, i.e., water in which chickpeas were cooked), and bring it to a boil.
1 Medium Potato
Now simmer and continue to cook for another 8 to 10 minutes. This gravy thickens as it cools down. So adjust the consistency accordingly based on what you are serving it with.
Finally, add coriander leaves and mix. Switch off the flame.
2 tablespoon Coriander leaves

To make vrat wale aloo sabji or aloo rasedar for Navratri, simply skip the chickpeas and follow the same recipe. For sookhe vrat wale aloo, check here.
You can use store-bought tomato paste or puree if desired.
I have soaked and used dried chickpeas in the recipe. You are free to use even the canned ones or black chana (Kala chana or chickpeas).
The cashews added while making tomato paste makes your dish creamy and gives a unique taste. If desired, you can substitute it with cream, melon seeds, or almonds.
If you like the thicker gravy, lightly mash the cooked potatoes and chickpeas using the back of a spoon or potato masher.