Here’s a complete, detailed recipe in  English for Chola Masala (No Onion, No Garlic Satvik Chole) with everything —summary, cooking time, flame details, secret tip, step-by-step instructions, storage, serving ideas, FAQs, and conclusion.

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🌿 Satvik Chola Masala (No Onion No Garlic) – Easy & Tasty Masala Chana at Home 🏡

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✨ Satvik Chole Masala – No Onion, No Garlic, Yet Super Tasty! ✨

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📖 Summary – About This Recipe

This No Onion, No Garlic Chola Masala (Satvik Chole) is an authentic, quick, and extremely delicious recipe perfect for festive meals, vrat (fasting days), or simple homely cooking. Made with basic pantry spices, tomato-ginger-green chili paste, and ghee tempering, it has a rich aroma and restaurant-style taste. The trick is in boiling chole perfectly and enhancing flavor with a secret tip (mashing some chole while cooking).

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⏱ Cooking Time

• Preparation Time: 10 minutes (excluding soaking time)
• Soaking Time: 8–10 hours / overnight
• Cooking Time: 35–40 minutes
• Total Time: ~50 minutes (active cooking)

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🍳 Equipment Used

• Pressure cooker (5–6 liter)
• Mixer grinder (for tomato paste)
• Spatula / ladle
• Wide bowl (for separating chole)
• Serving bowl

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🥘 Ingredients (Perfect Measurements)

For Boiling Chole:

• Kabuli Chana (White Chole) – 1 cup (200 g)
• Water – 3 cups (for boiling)
• Bay leaves – 2
• Cinnamon stick – 1 small piece
• Whole black pepper – 5–6
• Cloves – 2
• Salt – 1 tsp

For Tomato Paste:

• Tomatoes – 2 medium (roughly chopped)
• Green chilies – 2
• Ginger – 1-inch piece

For Masala Paste:

• Red chili powder – 1 tsp
• Coriander powder – 2 tsp
• Turmeric powder – ¼ tsp
• Dry ginger powder – ¼ tsp
• Water – 2 tbsp (to make smooth paste)

For Tempering & Curry:

• Ghee – 2 tsp
• Cumin seeds – 1 tsp
• Hing (asafoetida) – ¼ tsp
• Prepared masala paste
• Prepared tomato paste
• Boiled chole (from above)
• Chole water – 1 cup (from boiling) + extra if needed
• Fresh coriander leaves – 2 tbsp (chopped)

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⭐ Secret Tip (During Recipe)

👉 While cooking masala, add 2 tbsp boiled chole and mash them well into the gravy. This makes the curry thick, rich, and gives a restaurant-style texture without using cream or onion-garlic.

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📝 Preparation & Step-by-Step Instructions

1️⃣ Wash & Soak Chole

• Wash 1 cup chole 3–4 times until water runs clear.
• Soak in 3 cups water overnight or 8–10 hours.

2️⃣ Boil Chole

• Discard soaked water, wash once again.
• In a pressure cooker, add:
  • Soaked chole
  • 2 bay leaves
  • 1 cinnamon stick
  • 5–6 whole black pepper
  • 2 cloves
  • 1 tsp salt
  • 3 cups water
• Pressure cook on medium flame for 5–6 whistles (25 minutes).
• Open once pressure releases naturally.
• Check doneness: press 1 chana with a spoon—it should mash easily.
• Separate boiled chole & water. Discard bay leaf & cinnamon.

3️⃣ Make Tomato Paste

• In a mixer jar, add:
  • 2 roughly chopped tomatoes
  • 2 green chilies
  • 1-inch ginger
• Grind to a smooth paste. Keep aside.

4️⃣ Prepare Masala Paste

• In a bowl, mix:
  • 1 tsp red chili powder
  • 2 tsp coriander powder
  • ¼ tsp turmeric
  • ¼ tsp dry ginger powder
  • 2 tbsp water
• Make a smooth paste.

5️⃣ Cook Masala

• Heat 2 tsp ghee in the same cooker (medium flame).
• Add:
  • 1 tsp cumin seeds
  • ¼ tsp hing
• Let splutter.
• Add prepared masala paste → sauté for 1 minute.
• Add prepared tomato paste → cook on medium flame for 5–6 minutes until ghee separates.

6️⃣ Add Chole & Secret Tip

• Add 2 tbsp boiled chole, mash well with ladle (⭐ secret tip).
• Add rest of boiled chole + 1 cup reserved water.
• Adjust consistency by adding extra hot water if needed.
• Mix well & let it boil once.

7️⃣ Pressure Cook Again

• Close lid, pressure cook on low flame for 2 whistles (10 minutes).
• Let pressure release naturally.
• Open, stir gently.

8️⃣ Finish & Serve

• Add 2 tbsp chopped coriander leaves.
• Mix & serve hot with Punjabi Pulao, Jeera Rice, or Poori.

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🍴 Serving Ideas

• With Punjabi Pulao or Jeera Rice (best combo).
• With poori, paratha, or phulka for a satvik meal.
• Garnish with green chilies & fresh coriander for extra flavor.

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🎒 Tiffin Box Idea

• Pack chole + jeera rice in one section, and a dry sabzi or salad in another.
• Place a small container of pickle or papad for crunch.

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🏡 Storage Ideas

• Refrigerate in an airtight container for 2 days.
• For longer storage, freeze boiled chole (without masala) for up to 1 month.

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💡 Tips & Tricks

• Always soak chole overnight for faster cooking.
• Use ghee instead of oil for rich satvik taste.
• Don’t skip hing—it balances the heaviness of chole.
• Mashing a few boiled chole gives thick restaurant-style gravy.

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🌟 Benefits

• High in protein & fiber – keeps you full for long.
• Satvik (no onion, no garlic) → suitable for fasting & puja days.
• Easy digestion with hing & dry ginger powder.
• Nutritious, wholesome one-pot curry.

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❓ FAQs

Q1. Can I make this without pressure cooker?
Yes, you can cook in a pot but it will take 1–1.5 hours to soften chole.

Q2. How do I make it spicier?
Add 1 more green chili in tomato paste or ½ tsp garam masala at the end.

Q3. Can I make it for fasting (Vrat)?
Yes—replace regular salt with sendha namak & serve with kuttu poori or sama rice.

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✅ Conclusion

This Satvik Chola Masala is a perfect example of how less ingredients can still create an extremely delicious curry. With the secret tip of mashing a few boiled chole, the gravy becomes thick and flavorful without onion or garlic. A wholesome, protein-rich dish that’s perfect for lunch, dinner, or festive meals. Serve hot with rice, pulao, or poori for a satisfying experience.

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