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No onion, no garlic chole served in a rustic bowl with puffed pooris, green chutney, pickle, raita, fresh salad, and lemon on a wooden table,
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No Oil No Garlic No Onion Chole Recipe by Madhu Savara | Sattvic Chole | Oil Free Chana Masala

This No Oil No Garlic No Onion Chole Recipe is a simple homestyle Indian chickpea curry made without any oil, garlic or onion. Slow-cooked with ripe tomatoes, ginger and everyday spices, this Oil Free Chana Masala gets beautiful flavour and thickness naturally.
Course Main Course
Cuisine Indian, North India
Keyword no oil no garlic no onion chole recipe
Prep Time 10 minutes
Cook Time 35 minutes
Over Night Soaking 12 hours
Total Time 12 hours 45 minutes
Servings 4 People
Calories 290kcal
Author Madhu Savara

Equipment

  • Pressure Cooker or Instant PotHeavy-Bottomed Kadhai or cooking potWooden Spoon or heat-resistant spatulaMeasuring Cups and Measuring SpoonsMixer Grinder or blender (for tomato puree, if required) (Optional)

Ingredients

  • 1 cup dried chickpeas kabuli chana, soaked overnight
  • 2 large tomatoes pureed
  • 2 green chillies slit lengthwise
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander powder
  • ½ teaspoon turmeric powder
  • 1 teaspoon red chilli powder adjust to taste
  • 1 teaspoon chole masala or garam masala
  • 1 teaspoon dried mango powder amchur
  • Salt to taste
  • 2 cups water or reserved chickpea soaking water
  • Fresh coriander leaves finely chopped (for garnish)

Instructions

  • Soak the Chickpeas: Wash 1 cup dried kabuli chana (chickpeas) thoroughly 2-3 times. Soak them in enough water overnight or for at least 8 hours.
  • Cook the Chickpeas:s Drain the soaked chickpeas. Add them to a pressure cooker with 2 cups fresh water and ½ teaspoon salt.
  • Stovetop Pressure Cooker: Cook for 3–4 whistles on medium flame.
  • Instant Pot: Cook on Manual / Pressure Cook mode for 15 minutes. Let the pressure release naturally. Reserve the cooking liquid (this will be used for the gravy).
  • Prepare Tomato Puree: Blend 2 large ripe tomatoes into a smooth puree and set aside.
  • Dry Roast the Spices: Heat a heavy-bottomed kadhai or pan on medium flame. Add 1 teaspoon cumin seeds and dry roast until they become fragrant.
  • Cook the Masal: Add 2 slit green chillies and stir for 20–30 seconds. Pour in the tomato puree. Add ½ teaspoon turmeric powder, 1 teaspoon red chilli powder (adjust to taste), and 1 teaspoon coriander powder. Cook for 6–8 minutes, stirring occasionally, until the masala thickens and the raw smell of tomatoes disappears. Add a splash of reserved chickpea water if needed.
  • Add Chickpeas & Simmer: Add the cooked chickpeas along with ½ to ¾ cup of the reserved cooking liquid. Mix well.
  • Add Final Spices Stir in 1 teaspoon chole masala (or garam masala), 1 teaspoon dry mango powder (amchur), and salt to taste.
  • Final Simmer: Simmer on low to medium flame for 10–12 minutes so the flavours blend well. Gently mash a few chickpeas with the back of the spoon to thicken the gravy naturally.
  • Garnish &Serve.e Turn off the heat. Garnish with freshly chopped coriander leaves.

Notes

Tips and Variations
 
    • Serve this No Oil No Garlic No Onion Chole Recipe hot with steamed rice, roti, kulcha, or freshly made Puri.
    • Garnish with fresh coriander, lemon wedges, and mint-coriander chutney for an extra burst of flavour.
    • For a richer variation, add a small swirl of yoghurt, onion and Lemon while serving (optional).