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Before you jump to Punjabi Chole (without onion and garlic) recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Thing To Follow.

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Evidently, it’s easy to start incorporating healthy eating into your life.

We hope you got benefit from reading it, now let’s go back to punjabi chole (without onion and garlic) recipe. To make punjabi chole (without onion and garlic) you need 23 ingredients and 12 steps. Here is how you achieve that.

The ingredients needed to make Punjabi Chole (without onion and garlic):

1. Prepare Ingredients
2. Use 250 gms kabuli channa
3. Use 4 medium size tomatoes (chopped)
4. Use 1 inch ginger (chopped)
5. Use 2-3 green chillies (slit)
6. Provide 2 tsp tea leaves or 2 tea bags
7. Get as needed Water for boiling chana
8. Get 1/2 tsp baking soda
9. Take to taste Salt
10. Provide 4 tbsp ghee
11. Provide 1 tsp cumin seeds
12. Take 1 lemon Juice
13. You need 1 tbsp chopped coriander leaves (optional)
14. Get Masalas
15. You need 2 tbsp coriander powder
16. You need 1 tsp turmeric power
17. Take 1 tsp red chilli powder
18. Prepare 1 tsp black salt
19. Use 1/4 tsp hing
20. Use 1 tsp garam masala
21. Get 1 tsp amchur powder
22. Get 1 tsp kasuri meethi
23. Provide 1 tsp chole masala

Steps to make Punjabi Chole (without onion and garlic):

1. Wash and soak the chickpeas overnight in water or for 8-9 hours.
2. In a pressure cooker add in soaked chickpeas, tea leaves wrapped tightly in a muslin cloth or tea bags, salt and baking soda.
3. Pressure cook for atleast 8-10 minutes or till the chickpeas are completely cooked.
4. Discard the tea leaves.
5. In a pan heat ghee, add cumin seeds and hing powder.
6. Add the chopped tomatoes, ginger along with green chillies. Saute the tomatoes till ghee separates from it.
7. Add all the masalas mentioned above, stir well and saute for a minute on a low flame.
8. Add in cooked chickpeas along with water in which it was boiled. Mash few chickpeas using the back of the ladle.
9. Check the salt and water, add more if required.
10. Cook for 10- 15 minutes on a medium flame or the the gravy thickens a bit.
11. Add lemon juice and mix well.
12. Garnish with fresh coriander leave and serve hot with kulcha or naan.

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