Go Back
–+ servings
Cooked Chole in a serving kadai or wok with a garnish of ginger. Seen in the background are few coriander leaves, green chili and lemon in a brown small bowl.

No Onion No Garlic Chole | Chana Masala (Instant Pot and Pressure cooker method)

No onion No garlic Chole or Chana Masala is a protein and fiber-rich vegan curry made using Chickpeas or Garbanzo beans.
Prep Time: 10 minutes
Cook Time: 35 minutes
Soaking Time: 6 hours
Total Time: 6 hours 45 minutes
Servings: 10

Ingredients

  • 1 Cup dried Chickpeas | Kabuli Chana | Garbanzo Beans or 3 Cups of cooked chickpeas
  • 4-5 cup Water To Soak Chickpeas
  • 4-5 medium-sized tomatoes.
  • 1 medium size onion finely chopped or pureed. Optional for those who want without onion
  • ¼ inch ginger grated or finely chopped.
  • 1 medium size Bay leaf Tej Patta
  • 1/4 inch of cinnamon stick Dalchini
  • 1 Black Cardamom Badi Elaichi
  • 1 teaspoon of Cumin Seeds Jeera
  • 3-4 cloves long
  • 1 teaspoon garam masala
  • 2-3 green chilies finely chopped as per your taste
  • The red chilly powder as per taste
  • 1/4 teaspoon Turmeric Powder Haldi
  • 1 teaspoon of Chole masala
  • 1/2 teaspoon of Gluten Free Asafoetida hing **Please see Notes
  • 1 tablespoon Pomegranate seeds Optional
  • 1/4 teaspoon of sugar
  • 3 cup water - To cook chickpeas
  • 2 tablespoons fresh Coriander chopped
  • 2 tablespoons Oil
  • Salt

Instructions

Pre-work

  • Soak the chickpeas overnight in normal water
    1 Cup dried Chickpeas | Kabuli Chana | Garbanzo Beans
    Chickpeas before pressure cooked in Instant Pot
  • Add about 4-5 times more water than the chana quantity as they will double up the next day.
    4-5 cup Water
  • 1 Cup of chickpeas will make around 3 cups of soaked chickpeas.
  • If you want to do it instantly like 3-4 hours before, soak it in boiling water for at least 2 hours.

Instant Pot Method

  • Puree the tomato in a blender along with pomegranate seeds. (If using pomegranate seeds)
    4-5 medium-sized tomatoes., 1 tablespoon Pomegranate seeds
  • Switch on the Instant Pot to saute mode for 20 minutes.
  • Add oil to the inner vessel of the pot.
    2 tablespoons Oil
  • Add asafoetida and cumin seeds.
    1/2 teaspoon of Gluten Free Asafoetida, 1 teaspoon of Cumin Seeds
  • Once cumin seeds crackles add cloves, Bay leaves, Cinnamon sticks, and Cardamom.
    1 medium size Bay leaf, 1/4 inch of cinnamon stick, 3-4 cloves long, 1 Black Cardamom
    Sautee dry spices in oil
  • Add ginger and saute it for 30-40 seconds.
    ¼ inch ginger grated or finely chopped.
  • If using onion add the chopped or pureed onions. Saute until translucent.
    1 medium size onion finely chopped or pureed.
  • Add the tomato puree, chole masala, green chilies, red chilly powder, and turmeric. (the spices can be added along with oil if you want more spicy),
    2-3 green chilies finely chopped, The red chilly powder as per taste, 1 teaspoon of Chole masala, 1/4 teaspoon Turmeric Powder
    Tomato puree, spices added in oil
  • Let the masala cook along with tomatoes for 3-4 minutes, until it starts releasing oil from the edges, or the masala is cooked.
    Cooked Tomato
  • Add the soaked Chickpeas and 3 cups of water.
    3 cup water
  • Add salt, and mix everything.
    Salt
  • Cancel the saute mode and close the lid.
  • Pressure cooker on high for 25 minutes.
  • Once done, let the pressure release naturally. Once the pin is dropped open the lid.
  • Take around ¼ cup of chickpeas in a bowl or in the pot itself crush a few chickpeas lightly with the back of a spoon.
  • Add garam masala, coriander, and water if required and let the curry simmer on saute for 6-7 minutes until done.
    1 teaspoon garam masala, 2 tablespoons fresh Coriander chopped
    Cooked Chole
  • No onion No garlic Chol cooked in Instant Pot

Pressure cooker method

  • Add oil to the pressure cooker pot.
    2 tablespoons Oil
  • Add asafoetida and cumin seeds.
    1/2 teaspoon of Gluten Free Asafoetida, 1 teaspoon of Cumin Seeds
  • Once cumin seeds crackles add cloves, Bay leaves, Cinnamon sticks, and Cardamom.
    1 medium size Bay leaf, 1/4 inch of cinnamon stick, 3-4 cloves long, 1 Black Cardamom
  • Add ginger and saute it for 30-40 seconds.
    ¼ inch ginger grated or finely chopped.
  • If using onion add the chopped or pureed onions. Saute until translucent.
    1 medium size onion finely chopped or pureed.
  • Add the tomato puree, chole masala, green chilies, red chilly powder, turmeric and sugar . (the spices can be added along with oil if you want more spicy),
    2-3 green chilies finely chopped, The red chilly powder as per taste, 1/4 teaspoon Turmeric Powder, 1 teaspoon of Chole masala, 1/4 teaspoon of sugar
  • Let the masala cook along with tomatoes for 3-4 minutes, until it starts releasing oil from the edges, or the masala is cooked.
  • Add the soaked Chickpeas and 3 cups of water.
    3 cup water
  • Add salt, and mix everything.
    Salt
  • Close the lid and cook for 4-5 whistles or depending on your pressure cooker settings.
  • Once done, let the pressure release naturally.
  • Take around ¼ cup of chickpeas in a bowl or in the pot itself crush a few chickpeas lightly with the back of a spoon.
  • Add garam masala, coriander, and water if required, and let the curry simmer for 6-7 minutes until done.
    1 teaspoon garam masala, 2 tablespoons fresh Coriander chopped

Chole from cooked or tinned chickpeas

  • Boil the chickpeas in enough water. To boil chickpeas check out the recipe here or this detail post on how to cook chickpeas from dried chickpeas.
  • Add oil to the pressure cooker pot.
    2 tablespoons Oil
  • Add asafoetida and cumin seeds.
    1/2 teaspoon of Gluten Free Asafoetida, 1 teaspoon of Cumin Seeds
  • Once cumin seeds crackles add cloves, Bay leaves, Cinnamon sticks, and Cardamom.
    1 medium size Bay leaf, 1/4 inch of cinnamon stick, 1 Black Cardamom
  • Add ginger and saute it for 30-40 seconds.
    ¼ inch ginger grated or finely chopped.
  • If using onion add the chopped or pureed onions. Saute until translucent.
    1 medium size onion finely chopped or pureed.
  • Add the tomato puree, chole masala, green chilies, red chilly powder, turmeric and sugar. (the spices can be added along with oil if you want more spicy),
    2-3 green chilies finely chopped, The red chilly powder as per taste, 1/4 teaspoon Turmeric Powder, 1 teaspoon of Chole masala, 1/4 teaspoon of sugar
  • Let the masala cook along with tomatoes for 3-4 minutes, until it starts releasing oil from the edges of the masala is cooked.
  • Add the cooked Chickpeas.
  • Add water to desired consistency.
    4-5 cup Water
  • Add salt, and mix everything.
    Salt
  • After 8-10 minutes, take around ¼ cup of chickpeas in a bowl or in the pot itself. Crush a few chickpeas lightly with the back of a spoon.
  • Add garam masala and coriander and let the curry simmer for further 4-5 minutes until done.
    1 teaspoon garam masala, 2 tablespoons fresh Coriander chopped

Notes

  • Standard US Size cups and spoons are used. 1 cup = 237 ml, 1 teaspoon = 5 ml
  • Asafoetida (Hing) powder available in shops contains wheat and is not gluten-free. Gluten intolerant people can either skip it completely or opt for Gluten Free Asafoetida (Hing)
  • 1 Cup of dried chickpeas will make 3 cups of soaked.
  • Step by Step pics would be updated later.