Craving a deeply flavorful curry without the bite of onion and garlic? This No-Onion, No-Garlic Chana Masala offers a vibrant explosion of spices that coats tender chickpeas in a rich, satisfying gravy.
Perfect for those with dietary restrictions or simply seeking a unique flavor twist, this vegan dish is packed with protein and fiber, making it a healthy and delicious weeknight meal.
Let’s start our journey by delving into the heart of the recipe – its ingredients.
Gather 300g of red chana, 2 medium-sized tomatoes, 1 teaspoon of ginger paste, and an array of spices including haldi powder, red chili powder, jeera powder, dhania powder, and garam masala powder.
The unique touch comes from a mixture of raw jeera and methi seeds, dry chili, bay leaves, mustard oil, salt, a pinch of sugar, and fresh dhania leaves.
Pressure Cook Chana
Our first stop is the preparation of the red chana.
With a step-by-step guide, pressure cook the chana until it reaches the perfect tenderness, setting the stage for the flavors to come.
Spice
Now, let’s create the magic spice mixture using raw jeera and methi seeds.
This infusion adds a depth of flavor, elevating the dish beyond the ordinary.
It’s a crucial step that ensures every bite is a symphony of tastes.
Tomato Base
Our journey continues by sautéing tomatoes and building the foundation of our Chana Masala.
With haldi powder, red chili powder, jeera powder, dhania powder, and garam masala, we transform the ordinary into the extraordinary.
As we unite the pressure-cooked chana with our aromatic tomato base, the kitchen becomes a canvas of scents and colors.
Stirring patiently, we allow the ingredients to dance together, creating a harmonious blend that tantalizes the senses.
Combining Chana and Tomato Base
The finishing touches involve adding chopped dhania for a burst of freshness.
As we prepare to serve our creation, we savor the anticipation of the delightful feast that awaits.
This variation isn’t just about catering to dietary restrictions, it’s about embracing a unique flavor profile.
The absence of onion and garlic transforms the dish, making it suitable for various culinary preferences.
For those curious about the health aspect of our journey, we break down the nutritional content.
Packed with protein from red chana and a medley of aromatic spices, our Chana Masala is a wholesome addition to any table.
Beyond the kitchen, Chana Masala carries a rich history in Indian cuisine.
This dish isn’t just a recipe, it’s a narrative, evolving through generations, reflecting the cultural tapestry of a nation.
Ingredients for Chana Masala:
- 300g red chana
- 2 medium-sized tomatoes
- 1 teaspoon ginger paste
- 1/2 teaspoon haldi powder
- 1/2 teaspoon red chili powder
- 1/3 teaspoon jeera powder
- Dhania powder
- 1/4 teaspoon garam masala powder
- Raw jeera and methi seeds mixture (1/3 teaspoon)
- 1 dry chili and bay leaves
- Mustard oil
- Salt
- A pinch of sugar
- Dhania leaves
300g Red Chana:
These are dried, dark brown chickpeas.
After cooking, they become soft and are the main ingredient in Chana Masala.
2 Medium-sized Tomatoes:
Tomatoes add a juicy and tangy flavor to the dish.
They are chopped and cooked to create a rich base.
1 Teaspoon Ginger Paste:
Ginger paste is made from crushed ginger.
It adds a warm, spicy flavor to the dish and enhances its overall taste.
1/2 Teaspoon Haldi Powder:
Haldi powder, or turmeric, gives a vibrant yellow color to the dish.
It also has a mild, earthy flavor.
1/2 Teaspoon Red Chili Powder:
Red chili powder provides heat to the Chana Masala.
The amount used can be adjusted based on how spicy you want the dish.
1/3 Teaspoon Jeera Powder:
Jeera powder, made from ground cumin seeds, adds a nutty and slightly citrusy taste to the dish.
Dhania Powder:
Dhania powder is made from ground coriander seeds.
It contributes a citrusy, slightly sweet flavor to the Chana Masala.
1/4 Teaspoon Garam Masala Powder:
Garam masala is a blend of warming spices like cinnamon, cloves, and cardamom.
It adds a fragrant, aromatic touch to the dish.
Raw Jeera and Methi Seeds Mixture (1/3 Teaspoon):
A combination of raw cumin seeds (jeera) and fenugreek seeds (methi).
This mixture adds a unique flavor to the spice infusion in the recipe.
1 Dry Chili and Bay Leaves:
Dry chili adds spiciness and bay leaves provide a subtle, aromatic essence to the Chana Masala.
Mustard Oil:
Mustard oil is used for cooking and adds a distinct, pungent flavor to the dish.
It’s commonly used in Indian cuisine.
Salt:
Salt enhances the overall taste of the Chana Masala.
It balances the flavors and brings out the natural taste of the ingredients.
A Pinch of Sugar:
A small amount of sugar balances the acidity of tomatoes and enhances the overall flavor profile of the dish.
Dhania Leaves:
Also known as cilantro or coriander leaves, they are used for garnishing.
Dhania leaves add a fresh, herbaceous flavor to the final dish.
Understanding these ingredients and their roles in the kitchen will help you create a flavorful and well-balanced Chana Masala without onion and garlic.
Step-by-Step Method Chana masala
Pressure Cook Chana:
Begin by pressure cooking the red chana for 4 to 5 whistles.
Once cooked, set them aside.
Spice Infusion:
In a pan, heat oil.
Add dry chili, bay leaves, and a mixture of raw jeera and methi seeds.
Stir well.
Tomato Base:
Add chopped tomatoes, haldi powder, red chili powder, jeera powder, dhania powder, and garam masala powder to the pan.
Stir on medium heat for 2 to 4 minutes until the tomatoes soften.
Combining Chana and Tomato Base:
Add the boiled chana to the tomato base without adding water.
Stir continuously until the water dries up.
Finally, add chopped dhania, stir well, and your Chana Masala without onion and garlic is ready to be served.
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baingan ka bharta|how to make baingan ka bharta
Dum Aloo Recipe | Dum Aloo Recipe in Hindi
Dal Fry| How To Make Dal Fry Instantly|Masoor Dal
Pro Tips:
Every journey has its guideposts, and ours is no different. To ensure your Chana Masala without onion and garlic is a triumph, follow these tips:
- Cook the red chana until tender but not mushy.
- Adjust spice levels to match your taste preferences.
- Opt for fresh, high-quality spices for an authentic flavor.
- Cook the spices on medium heat, be careful not to burn them
- you can also use dried fenugreek leaves(kasturi methi).
Conclusion
The Chana Masala without onion and garlic isn’t just a recipe, it’s an invitation to savor the essence of Indian cuisine in every bite.
We encourage you to embark on this flavorful adventure and share your experiences with fellow food enthusiasts.
FAQs:
- Can I use canned red chana for this recipe?
- While fresh is preferable, canned chana can be used with minor adjustments in cooking time.
- What can I substitute for mustard oil?
- Any cooking oil serves as a suitable substitute for mustard oil.
- Is this recipe suitable for a vegan diet?
- Absolutely! This Chana Masala is entirely plant-based and vegan-friendly.
- How long can leftovers be stored?
- Store leftovers in an airtight container in the refrigerator for 1 day.
- Can I freeze Chana Masala without onion and garlic?
- Certainly! Ensure it’s stored in a freezer-safe container for prolonged enjoyment.
Recipe Card:
Flavorful No-Onion, No-Garlic Chana Masala: A Delicious Spiced Chickpea Curry
Ingredients
Ingredients:
- 300 g red chana
- 2 medium-sized tomatoes
- 1 teaspoon ginger paste
- 1/2 teaspoon haldi powder
- 1/2 teaspoon red chili powder
- 1/3 teaspoon jeera powder
- Dhania powder
- 1/4 teaspoon garam masala powder
- Raw jeera and methi seeds mixture 1/3 teaspoon
- 1 dry chili and bay leaves
- Mustard oil
- Salt
- A pinch of sugar
- Dhania leaves
Instructions
Pressure Cook Chana:
- Begin by pressure cooking the red chana for 4 to 5 whistles.
- Once cooked, set them aside.
Spice Infusion:
- In a pan, heat oil.
- Add dry chili, bay leaves, and the mixture of raw jeera and methi seeds.
- Stir well.
Tomato Base:
- Add chopped tomatoes, haldi powder, red chili powder, jeera powder, dhania powder, and garam masala powder to the pan.
- Stir on medium heat for 2 to 4 minutes until the tomatoes soften.
Combining Chana and Tomato Base:
- Add the boiled chana to the tomato base without adding water.
- Stir continuously until the water dries up.
- Finally, add chopped dhania, stir well, and your Chana Masala without onion and garlic is ready to be served.
Notes
Nutritional table for Chana Masala per 100g:
| Nutrient | Amount per 100g |
|---|---|
| Calories | 150 |
| Protein | 8g |
| Fat | 3.5g |
| Carbohydrates | 20g |
| Fiber | 5g |
| Sugars | 3g |
| Cholesterol | 0mg |
| Sodium | 300mg |
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