Don’t swipe away — this Punjabi chole is made without onion, garlic, or tomatoes. It may sound surprising, but the flavor is rich and authentic. Chickpeas are pressure-cooked and finished in a creamy, aromatic gravy made from simple Indian pantry ingredients.
Growing up vegetarian, I ate chickpeas frequently. My mother’s chana masala paired with hot puris and simple chickpea salads were regular favorites. Beans keep you full longer and are nutritious, so you’ll find many bean recipes here.
Jain Chole (no onion, garlic, or tomatoes)
This Jain-style chole tastes very close to classic Punjabi chole. During Jain festivals such as Paryushan, when fresh root vegetables are avoided, dried beans, lentils, dairy, spices, desiccated coconut and certain flours are allowed. For these occasions I prepare chole without onion, garlic or tomatoes — you won’t miss them.
Ingredients
- Desiccated coconut and almond flour form the base of the masala instead of onion, garlic, and tomatoes.
- Amchoor (dry mango powder) and dried amla powder provide tang and color similar to tomatoes; substitutes are listed below.
- Other spices: basic Indian spices, dried ginger (saunth), kasoori methi and garam masala or a Jain-friendly chole masala.
- Ghee is used for flavor; substitute coconut oil for a vegan version.
The dark brown chole color
Instead of tea bags, adding amla powder to cooked chickpeas gives them a deep brown hue, resembling Punjabi black chole.
Cooking chole in an Instant Pot or pressure cooker
I cook chickpeas from scratch in a pressure cooker or Instant Pot. If short on time, you can skip soaking and cook the chickpeas directly in the Instant Pot — a reliable no-soak method that saves time and effort, especially during festivals when soaking overnight isn’t possible.
No-soak method
Ingredients:
1 cup dried chickpeas, 3 cups water
Rinse chickpeas well. Place in the Instant Pot with 3 cups fresh water, seal the lid and cook Manual / High Pressure for 35 minutes. Let pressure release naturally, then proceed with the recipe.
Tips for best Jain chole
- Cook chickpeas until soft in a pressure cooker.
- Use amla powder for the authentic dark color.
- Make chole a few hours before serving so the masala marinates and flavors deepen.
- If following Jain rules, ensure your garam or chole masala contains no onion or garlic powder.
Substitutes
- Replace amla powder with 1½ tablespoons tamarind paste for tang.
- If almond flour is unavailable, use ground peanuts; for nut-free options use an equal amount of roasted besan (gram flour).
- Fresh lemon juice can replace amchoor powder.
Serving suggestions
- Serve chole with laccha paratha, rotis, or steamed rice.
- It also pairs well with naan or kulcha.
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Related recipes
Try other bean-based dishes and festival-friendly recipes for variety.
Chole without onion & garlic — Recipe
Chole Without Onion Garlic And Tomatoes
This Punjabi chole is prepared without onion, garlic or tomatoes and uses a coconut-almond gravy typical of Jain cooking.
Details
Course: lunch / dinner | Cuisine: Indian – Punjabi
Prep Time: 5 minutes | Cook Time: 35 minutes | Soaking: 8 hours (optional) | Total: ~8 hours 40 minutes
Servings: 4 | Calories: 258 kcal (approx.)
Ingredients
- 1 cup dried chickpeas (chole)
- Water for soaking and cooking
- 1 bay leaf
- Salt, to taste
- 1.5 tsp amla powder (see notes)
- 1.5 tbsp ghee (or coconut oil for vegan)
- Pinch of hing (asafoetida)
- 1/3 cup desiccated coconut (dry coconut)
- 2 tbsp almond flour (or ground peanuts)
- 2.5 tsp garam masala (or Jain chole masala)
- 2 tsp red chili powder (adjust to taste)
- 1/4 tsp turmeric powder
- 1½ tsp coriander powder
- 1/2 tsp dried ginger powder (saunth)
- 1 tsp amchoor powder
- 1 tsp kasoori methi
- 1/2 cup water (for masala)
Instructions
- Rinse chickpeas well under cold water.
- Add chickpeas to a large pot with 2 cups water. Bring to a rolling boil, boil 5 minutes, then switch off and cover. Soak for 8 hours. Chickpeas will swell.
- Drain soaking water and transfer chickpeas to an Instant Pot or stovetop pressure cooker. Add fresh water to just cover the chickpeas, plus salt and a bay leaf. Seal the lid and cook — Instant Pot: Manual High Pressure 14 minutes, then natural release. (For no-soak method, see notes.)
- Once cooked and pressure has released, open the lid and test a chickpea by gently smashing it; it should be soft. Stir in the amla powder.
- Prepare the gravy: in a pan heat 1.5 tbsp ghee. Add a pinch of hing. On low heat, add desiccated coconut and almond meal and cook 30 seconds.
- Add all the dry spices except kasoori methi, then pour in 1/2 cup water. Cook the masala on medium for 2–3 minutes; it should be thick.
- Add the cooked masala to the pot of chickpeas and mix well. Smash a few chickpeas with the back of a spoon to thicken the gravy.
- Use the Instant Pot sauté function or a covered pan and cook the chole for 5–6 minutes, stirring occasionally. Taste and adjust seasoning.
- Stir in kasoori methi and stop sautéing. The chole will thicken as it cools and will develop a deeper brown color in 2–3 hours.
- If the curry becomes too thick, add a little reserved cooking water to adjust consistency.
Notes
No-soak method
Use 1 cup chickpeas with 3 cups water. Rinse chickpeas, add to the Instant Pot with 3 cups water, seal and cook Manual High Pressure for 35 minutes, then natural release. Check softness by smashing a chickpea. Reserve any extra cooking liquid as needed for the gravy.
Spice level
The curry is moderately spicy; adjust red chili powder to suit your taste.
Color tip
Amla powder helps achieve the deep brown color typical of Punjabi black chole. Tamarind (1½ tbsp) can be used as a substitute for tang and color.
Ingredient substitutes and variations
- Replace almond flour with ground peanuts or roasted besan for nut-free options.
- Use fresh lemon juice instead of amchoor powder.
- If not observing Jain restrictions, add 2 finely chopped green chilies, fresh ginger instead of dried, and finish with chopped cilantro.
Nutrition (per serving, approximate)
Calories: 258 kcal | Carbohydrates: 32 g | Protein: 11 g | Fat: 11 g | Fiber: 10 g
Conclusion
Satvik recipes are flavorful and satisfying. This chole without onion and garlic is a delicious alternative to typical curries — give it a try!