This Jain Chole Masala is a delightful variation of the classic North Indian chickpea curry, prepared entirely without onion and garlic, yet bursting with deep, rich flavors. Adhering to Jain dietary principles, this recipe excludes root vegetables, but doesn’t compromise on taste or aroma. Instead, it relies on a harmonious blend of tomatoes, aromatic spices, and slow cooking to bring out the natural essence of chickpeas.
In this Jain Chole recipe, soaked and boiled chickpeas are gently simmered in a tangy and spiced tomato-based gravy. The secret to its vibrant taste lies in the layering of spices like cumin, coriander, amchur (dry mango powder), and garam masala, which come together to create a bold and satisfying dish. A touch of kasuri methi (dried fenugreek leaves) adds an unmistakable earthy note, enhancing the dish without overpowering it.
Perfect for a comforting meal, this Jain-style chole pairs beautifully with hot puris, phulkas, or jeera rice. Whether you’re following a Jain lifestyle or simply avoiding onion and garlic for any reason, this chole masala offers a soul-satisfying experience that proves you don’t need alliums to create something deeply flavorful. It’s a wholesome and nourishing recipe that celebrates simplicity, purity, and the power of well-balanced spices.
About This Jain Chole Recipe
There’s a common misconception that dishes made without onion and garlic lack depth or flavor. But let me tell you — this Jain Chole Masala completely breaks that myth. If you’ve never tasted chole prepared without onion and garlic, you’re in for a delicious surprise. I wholeheartedly encourage you to try this recipe at least once. I’m confident that after one bite, you’ll wonder why you didn’t discover it sooner — it’s that flavorful!
It’s one of those dishes I keep coming back to — a regular in my cooking routine. In fact, it’s my go-to chole dish that I end up making at least once every two weeks — partly because it’s simple to make, but mainly because it’s my husband’s absolute favorite. He never gets tired of it, and neither do I! It’s hearty, tangy, and spiced just right, making it the perfect comfort food, especially when served with soft puris or hot parathas.
This version is a Jain adaptation of the ever-popular Punjabi Chole Masala. Despite the absence of onion and garlic, it retains all the richness and soul of the traditional recipe. In place of those strong base flavors, I rely on ripe tomatoes, ginger, green chilies, and a medley of aromatic spices to build layers of flavor. The result is a beautifully balanced dish that doesn’t need anything else to stand out.
Over time, I’ve also shared other variations like the classic Chole Bhature and a pressure cooker-friendly Punjabi Chole recipe — both delicious in their own way. But this Jain-style chole holds a special place in my heart because it shows how you can achieve incredible taste with minimal ingredients, while still honoring dietary restrictions.
Ingredient Notes:
Here’s a look at the ingredients used to prepare flavorful Jain Chole — all simple, everyday staples found in most Indian kitchens.
- Chickpeas (Chole): I typically prefer using dried chickpeas soaked overnight and pressure-cooked until soft. There’s something wholesome about cooking them from scratch. While canned chickpeas are a convenient alternative, I try to avoid processed food whenever possible. But if you’re short on time, go ahead and use canned, just skip the soaking and boiling steps.
- Teabag (optional, not shown in the picture): Depending on my mood, I sometimes add a black tea bag while boiling chickpeas. While it doesn’t influence the taste, it gives the chole a beautiful, deep brown color, just like the ones served in dhabas or restaurants.
- Tomatoes (for the gravy): Freshly pureed ripe tomatoes form the base of the rich, tangy gravy. Since this recipe uses a generous amount of tomatoes, it’s important to choose red, ripe ones. Unripe tomatoes can make the gravy overly sour or underwhelming.
- Chopped Tomatoes (for tempering): Apart from the puree, I also use finely chopped tomatoes while tempering the spices. These are lightly sautéed in oil and then folded into the masala at the end. Immediately covering the pan after mixing helps trap all the aromas and intensifies the flavor.
- Anardana Powder (Dry Pomegranate Seed Powder): This is the star ingredient that sets this Jain Chole apart. It adds a unique tangy-sweet depth that’s hard to replicate. There really isn’t a substitute for this — it lends an authentic, slightly chatpata (zesty) note that brings everything together.
How To Make Chole Without Onion and Garlic?
1) Begin by washing the dried chickpeas under cold running water. Rinse the chickpeas two to three times, or until the water appears clear, ensuring all impurities and surface starch are washed away.
2) Transfer the cleaned chickpeas to a large bowl and pour in enough water to cover them by at least 2 inches. Allow them to soak for at least 8 hours or overnight until they become soft and plump. Forgot to soak them? Don’t worry! You can use a hot water quick soak method (see notes below).
3) Boil with Spices: After soaking, discard the soaking water and transfer the chickpeas to a pressure cooker with fresh water. Add whole spices like cloves, a stick of cinnamon, and a black cardamom for depth of flavor. Optionally, toss in a teabag for that signature dark color (it doesn’t alter the taste but adds visual appeal).
4) Pressure Cook: Secure the lid, place the whistle on top, and cook on high for 1 whistle, then lower the heat and simmer for 20 minutes. Let the pressure release naturally. Once done, open the lid, discard the spices and teabag, and set the boiled chana aside with its water.
Instant Pot users: Pressure cook for 10–15 minutes on high pressure, then allow natural release.
Making Jain Chole Without Onion or Garlic
1) Temper Spices: Heat oil in a heavy-bottomed pan over medium heat. When the oil is heated, toss in the cumin seeds and let them sizzle until fragrant.
2) Stir in the finely chopped green chilies and sauté briefly for 20–30 seconds until their sharp aroma mellows. Adjust quantity based on your spice preference.
3) Add the freshly blended ripe tomatoes to the pan, followed by a pinch of salt, and stir well to combine. Cook on medium flame. If the mixture splutters, partially cover the pan with a lid to avoid mess.
4) Cook Down: Let the tomatoes simmer until all their moisture evaporates and the oil begins to separate at the edges. Stir occasionally to prevent sticking and ensure even cooking.
5) Spice It Up: Now add red chili powder, coriander powder, and the star ingredient — anardana powder (dried pomegranate powder). This adds tang and a unique mildly sweet note.
6) Mix & Roast: Mix the spices into the tomato base and let it roast for a minute to bring out their flavors.
7) Add Chickpeas: Pour in the boiled chickpeas along with their cooking water. If the liquid is too much, reserve some and add later as needed.
8) Simmer Gently: Stir everything well and let it simmer for 7–8 minutes on medium heat until the gravy thickens and clings to the chickpeas.
9) Final Tempering: In a separate small pan, heat a little oil and add finely chopped tomatoes. Sauté until they soften slightly but still retain texture.
10) Infuse the Flavor: Add this tomato tempering to the simmering chole and immediately cover the pan with a lid to lock in the aroma and flavors.
11) Let it Rest: Keep the pan covered for 5 minutes. This resting step helps the flavors meld beautifully.
12) Garnish & Serve: Finally, garnish with fresh coriander leaves. Serve hot with puri, roti, or jeera rice for a soulful, satisfying meal — no onion or garlic needed.
Expert Tips For Chole Without Onion and Garlic
- Forgot to soak the chickpeas overnight? No worries! This quick soaking method comes to the rescue and works just as well.
- Start by thoroughly rinsing the dried chickpeas under cold running water to remove any dust or impurities. After rinsing, place the chickpeas in a large saucepan and pour in enough water to completely cover them, leaving a few extra inches above to allow for expansion. Place the pan on the stove over high heat and bring the water to a rolling boil.
- Let the chickpeas boil steadily for about 5 minutes to begin the softening process. After that, turn off the heat and cover the pan with a lid right away. Allow them to soak in the hot water for approximately an hour as they continue to soften. During this resting period, the chickpeas will absorb the water and plump up beautifully, much like they would if soaked overnight.
- Once the hour is up, drain the soaking water and proceed with boiling or pressure cooking them as needed in your recipe.
Serving Ideas For Jain Chole
- This flavorful Jain-style chole pairs wonderfully with traditional Indian breads like poori, bhatura, or paratha. The soft and fluffy texture of bhatura, in particular, makes it a classic match, soaking up the rich, tangy chole gravy beautifully. If you’re serving it for lunch or a festive meal, don’t forget to include a chilled glass of chaas (spiced buttermilk) and a small portion of mango pickle to round out the flavors.
- While it’s usually enjoyed with breads, this onion- and garlic-free chole is also delicious when served with plain steamed rice or jeera rice (cumin rice), which offers a comforting and balanced meal. The aromatic rice helps absorb the spicy tomato-based curry and adds a subtle nuttiness to the plate.
- Looking for healthier or gluten-free alternatives? This chole is incredibly versatile. Try pairing it with cooked quinoa, foxtail millet, barnyard millet, or even couscous for a modern and wholesome twist. These grains absorb the spices well and make for a protein-rich and fiber-packed meal.
- No matter how you serve it, this Jain chole is guaranteed to satisfy your cravings without the need for onion or garlic. It’s a hearty, soul-warming dish that fits beautifully into everyday meals or special occasions.