In tam brahm cooking, onion and garlic is not used generally. Being in Maharashtra thorughout, I had developed a liking for marathi cuisine where onion and garlic is used in abundance. I believed that a food cannot become so flavourful without using these ingredients. Though I am not very particular about not using onions in my cooking, I try my best not to use them during festivals or when we have a religious get together especially not to offend the people who avoid it. I had made a mint pulao without using onion and garlic once for a get together during navaratri. It had turned out so good and each and everyone appreciated it. Please do follow the link for black channa curry which is also made without onion and garlic and a slightly different recipe.
Another friend of mine from Delhi used to avoid using onions and garlic during Navratri and other festivals. She had made this channa masala during Durgashtami along with some puris. It tasted really delicious and after that I have made several times this way. We all like it. And this must be a useful recipe for people who dont take onion and garlic. Do try it and let me know.
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Wash and soak the chickpeas overnight.Grind the tomatoes, ginger and green chilly to a fine paste.
Next day, drain the water and rinse the chickpea well.
Add around a 2 glasses of water enough to cover the chickpeas.
Add the bayleaves,cinnamon,cardamom and star anise.
Pressure cook the chickpeas till it is soft.
Heat oil in a pan.
Add the ground tomato paste.Add turmeric powder, red chilly powder, coriander powder,cumin seed powder ,garam masala and salt.
Keep sauteing till the water (in the tomatoes)evaporates and it becomes a semi dry paste.
Remove the whole spices after the pressure cooking.
Add the cooked chole into the tomato gravy.
Add around a glass of water.
Allow it to boil and cook for around 10 -12 minutes so that the chickpeas is nicely coated and absorbs the spices.
Meanwhile when the chole is cooking, heat ghee in a pan.
Add the chopped potatoes, add a pinch of turmeric powder and salt.
Cook till the potatoes brown a little.
Add it to the chickpea gravy and cook for further 5 minutes.
Remove from flame.
Garnish with coriander leaves .
Serve as a side dish for pooris, chapatis , plain rice or even some rice variety.
For the chole to turn brown, add some tea water before pressure cooking.
You can add baking soda to the chole before cooking in the pressure cooker.
While grinding tomatoes, you can also add some mint leaves for more flavour.
You can avoid the whole spices if you dont like. But it definitely imparts nice flavour to the chole.
Hi!!I am the person behind this blog. This blog is primarily a collection of recipes I learnt to make in the past few years with the help of my family,friends and blogging world.I have a few recipes of my own too!! Its basically a collection of vegetarian recipes which are healthy and delicious. I am also exploring into using newer and healthy ingredients I come across in my daily life. I hope you enjoy browsing and do come back again!!