Chole Masala without Tomato
Last Updated on July 18, 2023 by Santosh Allada
Learn how to make Chole Masala without Tomato with step-by-step pictures.
Chole masala, a popular North Indian dish, is typically known for its rich and tangy flavors. Traditionally chole masala is made with an onion and tomato-based gravy. Tomatoes are commonly used as a base ingredient in many North Indian curries to add a tangy flavor. They also help to create a rich and luscious gravy-like consistency.
However, there are situations like dietary restrictions or prices shoot up, and tomatoes need to be omitted. The price of a kilogram of tomato is now retailing at Rs120 to Rs160, as against Rs20 to Rs 40 a fortnight ago.
Worried about the new price? if you’re looking for a tomato-free alternative chole masala, I have an exciting recipe for you. Additionally, I provide helpful tricks to make velvety gravy.
About Chole Masala without Tomato Recipe
This tomato-free chole recipe is as delicious as the authentic chole masala. Heaps of flavor coming from the onions, ginger, garlic, and warming spices make this chole masala curry absolutely perfect!
When preparing a tomato-free chole masala, it is essential to focus on alternative ingredients and cooking techniques that can replicate the tanginess and rich gravy.
One of the key elements that set chole masala apart is the balance of tanginess and sourness. The addition of amchur (dry mango powder) brings a delightful tangy and sour taste.
The easiest way to make tomato less chole masala curry is to use the blending method. Balance the flavors, adjust the spices to your liking, and make the chole masala even more enticing.
To achieve a creamy texture and help thicken the gravy without relying on tomatoes, we will grind a few cooked chole and cook with the spices. This will form the base of the gravy and adds a smooth and velvety texture to the gravy.
Although it is made with a few basic ingredients and without using tomatoes, it rivals any restaurant or take-out.
You can make this masala chole recipe into a dry, semi-dry, or gravy dish; the choice is yours. Also, the recipe can be easily doubled or tripled.
There is no recipe like this one on the internet and I urge you to try it just once. I am so confident about this recipe that I can promise you this is going to be the best chole masala without tomatoes you will ever make.
You can make this chole gravy for a potluck, party or to entertain your guests for any celebration.
Reasons to try
Easy to make.
Unique flavor profile.
No fuss chole masala.
Finger licking good.
Perfect for everyday meals.
Vegetarian and Vegan.
Pro Tips
Making a scrumptious chole masala without tomato requires a few helpful tips and tricks.
1. Soak chickpeas properly: To achieve the perfect texture, soak the dried chickpeas for 6-8 hours or overnight.
2. Saute the onions well: finely chop the onions and sauté them until they turn light golden brown. This brings out their natural sweetness and contributes to the depth of flavor.
3. Saute the paste well: This chole curry requires bhunoing (sauteeing) the chole paste. As this warms up, the ingredients flavor it and will enhance the curry’s flavor.
4. Simmer the curry: To allow the flavors to meld together and for the spices to infuse the dish, let your chole masala simmer on low heat for 10-15 minutes.
5. Adjust the consistency: The gravy thickens as it cools. So make sure to turn off the flame when the gravy is a bit thin.
Ingredients
Chickpeas (chole): The main ingredient of the dish. You can use either dried chickpeas or canned as per convenience.
Oil: I use neutral flavor oil.
Onions: Forms the base of the gravy. Increase the quantity of onions in the recipe to compensate for the absence of tomatoes.
Ground Spices: turmeric powder, red chili powder, coriander powder, and chole masala powder.
Other ingredients: cumin, coriander stems, Kashmiri red chilies or byadgi, kasuri methi, ginger, garlic, coriander leaves, and salt.
I have even used dried red chilies for the beautiful color of this gravy. If you do not have whole dried chilies go ahead and use the ready-made Kashmiri red chili powder.
How to make Chole Masala without Tomato
1. Thoroughly rinse 1 cup of dried chole under running water to remove any dirt or impurities. Transfer the chole to a large bowl and add enough water to cover them completely. Allow them to soak for at least 6-8 hours or overnight.
2. After 8 hours, the chole will absorb water and increase in size.
3. After soaking, drain the water from the chole using a colander or strainer. Transfer the soaked chole to a pressure cooker and add 5-6 Kashmiri red chilies. Close the pressure cooker with the lid and place it on high heat.
Pressure cook for 5-6 whistles or until they are soft. The cooking time may vary depending on the type and quality of the chole.
After the cooking time, turn off the heat and allow the pressure to release naturally. This will take around 10-15 minutes.
4. Open the pressure cooker carefully once the pressure is released. Check if the chole are cooked to your desired tenderness. They should be soft and easily mashable.
If they are not cooked thoroughly, you can pressure cook them for a few more whistles.
Once the chole are cooked, drain 1/4 cup from the cooking liquid and let them cool down to room temperature.
5. Transfer the cooked and cooled chole to a food processor or blender. Add 1/2 tsp turmeric powder, 1-2 tsp red chili powder, Kashmiri or byadgi red chilies, 1/4 tbsp coriander powder, 1-2 tbsp coriander stems, 2 inch ginger, 6-7 garlic, and salt.
Blend to a smooth texture by adding little water. Keep it aside.
6. Heat 1/4 cup oil in a pan over medium flame. When hot, 1/2 tsp add cumin and 2 bay leaves. Let them crackle and turn aromatic.
7. Add 3 medium onions finely chopped and saute until they change color to golden brown.
8. Now add the ground chole paste and give a good mix.
9. Cook the paste over medium flame allowing the spices to release their flavors. Stir frequently and cook until the water reduces and oil separates at the sides of the pan.
10. Add 1/2 tbsp chole masala powder and 1 tsp amchur powder. Give a good mix and cook for 30 seconds.
11. Add the cooked chole and stir for 1-2 minutes.
Ensure that the chole are evenly coated with the masala mixture.
12. Add 1.5-2 cups of water and mix well. Turn the flame to high and let the gravy come to a boil.
Taste test and add salt and spice powder, if needed.
13. Turn the flame to low, cover the pan, and simmer for 10-15 minutes.
14. After 15 minutes, the gravy will thicken.
If the gravy is too thick, add water to adjust the consistency.
15. Add 1 tbsp kasuri methi. Give a good mix and continue to simmer the curry for 5 minutes.
Dry roast kasuri methi on low flame and crush before adding to the curry. This step will get rid of the moisture, if any.
16. Turn off the flame and add chopped coriander leaves.
Chole Masala without Tomato is ready. Serve hot or warm with rice or choice of flatbread.
Serving Suggestions
Chole masala can be served as a main course or side dish that pairs wonderfully with various accompaniments, enhancing the overall dining experience. Here are some serving suggestions:
1. Rice: Serve the chole masala alongside steamed plain basmati rice or flavored rice like jeera rice, bagara rice, or mildly spiced veg pulao for a comforting and satisfying meal.
2. Indian bread: Pair the chole masala without tomatoes with a variety of Indian bread – naan, roti, chapati, layered paratha, poori, and bhature.
Storage Suggestions
If you have leftover chole masala curry or if you want to prepare it in advance, proper storage is key to maintaining its freshness and flavor.
Refrigeration: Transfer the chole curry to an airtight container. Make sure the dish has cooled down to room temperature before placing it in the refrigerator. Chole masala can be stored in the refrigerator for up to 3 to 4 days.
Reheating: Before serving, reheat the curry in a pan over the stovetop or in the microwave. If the masala appears too thick, you can add a small amount of water to adjust the consistency.
Variations
While my special chole masala recipe is unique in that it doesn’t rely heavily on tomatoes, a small amount can be added for additional gravy, if desired.
Add whole spices while pressure cooking chole: To flavor the chole add 1 inch cinnamon stick, 3-4 cloves, and 2 black cardamoms.
Add 1 tbsp Ketchup – This is one of the secret ingredients that chefs add to a few North Indian curries. It gives a nice tang and sweetness to the curry.
Cheese: Add some grated processed cheese to make the gravy extra rich.
You can also experiment with variations by adding vegetables like spinach, potatoes, or incorporating protein options such as paneer or tofu.
More Related Recipes
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Recipe Card
Chole Masala without Tomato
Ingredients
- 1 cup Chickpeas (dried chole)
- 1/4 cup Oil (can reduce the quantity)
- 1/2 tsp Cumin
- 3 medium Onions (finely chopped)
- 5-6 numbers Kashmiri red chilies
- 2 inch Ginger
- 6-7 cloves Garlic
- 1/2 tsp Turmeric powder
- 1-2 tsp Red chili powder
- 1/4 tbsp Coriander powder
- 1/2 tbsp Chole masala powder
- 1 tsp Amchur powder (or chat masala powder)
- 1 tbsp Dried Fenugreek leaves (kasuri methi)
- 2-3 tbsp Coriander leaves (roughly chopped)
- 1.5-2 cups Water
- Salt to taste
Instructions
- Thoroughly rinse the chole under running water to remove any dirt or impurities. Transfer the chole to a large bowl and add enough water to cover them completely. Allow them to soak for at least 6-8 hours or overnight.
- After 8 hours, the chole will absorb water and increase in size.
- After soaking, drain the water from the chole using a colander or strainer. Transfer the soaked chole to a pressure cooker and add 5-6 Kashmiri red chilies. Close the pressure cooker with the lid and place it on high heat.
- Pressure cook for 5-6 whistles or until they are soft. The cooking time may vary depending on the type and quality of the chole.
- After the cooking time, turn off the heat and allow the pressure to release naturally. This will take around 10-15 minutes.
- Open the pressure cooker carefully once the pressure is released. Check if the chole are cooked to your desired tenderness. They should be soft and easily mashable.
- If they are not cooked thoroughly, you can pressure cook them for a few more whistles.
- Once the chole are cooked, drain 1/4 cup from the cooking liquid and let them cool down to room temperature.
- Transfer the cooked and cooled chole to a food processor or blender. Add turmeric powder, red chili powder, Kashmiri red chili powder, coriander powder, coriander stems, ginger, garlic, and salt.
- Blend to a smooth texture by adding little water. Keep it aside.
- Heat oil in a pan over medium flame. When hot, add cumin and bay leaves. Let them crackle and turn aromatic.
- Add finely chopped onions and saute until they change color to golden brown.
- Now add the ground chole paste and give a good mix.
- Cook the paste over medium flame allowing the spices to release their flavors. Stir frequently and cook until the water reduces and oil separates at the sides of the pan.
- Add chole masala powder and amchur powder. Give a good mix and cook for 30 seconds.
- Add the cooked chole without liquid and stir for 1-2 minutes. Ensure that the chole are evenly coated with the masala mixture.
- Add 1.5-2 cups of water and mix well. Turn the flame to high and let the gravy come to a boil. Taste test and add salt and spice powder, if needed.
- Turn the flame to low, cover the pan, and simmer for 10-15 minutes.
- After 15 minutes, the gravy will thicken. If the gravy is too thick, add water to adjust the consistency.
- Add kasuri methi. Give a good mix and continue to simmer the curry for 5 minutes. Dry roast kasuri methi on low flame and crush before adding to the curry. This step will get rid of the moisture, if any.
- Turn off the flame and add chopped coriander leaves.
- Chole Masala without Tomato is ready. Serve hot or warm with rice or choice of flatbread.
Notes
Cook With San is all about making “Everyday Yummylicious” with easy, quick, and restaurant-style recipes.