Jain Main Course Recipes

Jain Main Course Recipes – This Jain chole masala is made without onion or garlic, yet is packed with flavor. Here, the chicken is cooked in a sweet tomato sauce.

There is a misconception that dishes made without cloves are tasteless. If you haven’t tried this chole recipe with onion garlic, I encourage you to try it. I think you will love this recipe.

Jain Main Course Recipes

Jain Main Course Recipes

This is my go-to chole recipe. I make it at least once in two weeks because this is hubby’s favorite. This is the Jain version of the famous Punjabi Chole masala. I have shared the usual chole bhature recipe and the chole recipe (made in a pressure cooker).

Jain Style Red Coconut Chutney Recipe: How To Make Jain Style Red Coconut Chutney Recipe

Whole spices are added while boiling the chana. It is very aromatic and chana has many other flavors.

Here is a picture of the materials used in making this Jain chole. All the ingredients are common for every Indian pantry.

Chickpeas: I mostly use dry chickpeas and boil them as needed. I try to avoid food as much as I can. But of course, you can use prepared chicken (just skip the steps of beans and boiling).

Teabag (not shown in picture): Depending on my mood, I use it or leave it. It is added when boiling the chicken. It doesn’t add any sweetness or flavor but really gives the chickpeas a nice texture.

Masala Bell Pepper Curry

Tomatoes: To make the gravy, fresh tomatoes are used. We use a lot of tomatoes, that’s why

Chopped tomatoes: Added to be used in cooking. These are cooked in oil and added to the prepared masala chole, and the pan is immediately covered to trap all the flavors.

Anardana powder (which is dry pomegranate fruit powder): It adds a nice chatpata flavor. There is no substitute for this, except.

Jain Main Course Recipes

1) Rinse the dried chicken under cold water until the water runs clear. Or wash them 2-3 times until the water doesn’t turn black.

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2) Then soak in enough water (2 inches above) for 8 hours or overnight. Have you ever forgotten to drink water before time? No worries check out my quick cleaning method in the notes below.

3) Now, discard the boiling water, take chana and clean water in a cooking pot. Add the whole spices (cloves, cinnamon, black cardamom) and the tea bag.

4) Cover the cooking pot with a lid, place the weight on it and cook for 1 whistle on HIGH + 20 minutes on LOW. The pressure should go down completely, then open the lid. Discard the tea bag and spices.

1) Heat the oil in a pan on high heat. When hot add the cumin seeds and let them simmer.

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3) Add tomato puree and salt. Push and release. If there is a lot of splutter then you can partially cover and cook.

4) Cook till the water evaporates and oil starts oozing from the sides. Stir in between to make sure it doesn’t stick to the pan.

7) Add the boiled chana with its boiling water. If you have a lot of water, save some for when you need it.

Jain Main Course Recipes

8) Add and simmer for 7-8 minutes until the desired gravy thickness is achieved.

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9) Now heat the oil in a small pan for heating. When hot, add the tomatoes and cook until semi-soft.

PS Have you tried this recipe? Please leave a star rating on the food card below and/or a review in the comments section. I always appreciate your feedback! Also, subscribe to my newsletter and follow me on Pinterest, Instagram, and Facebook for the latest.

Step-by-step pictures above Want to practice well the first time? Don’t forget to check out the Step-by-Step photo instructions and helpful tips!!

Although this Jain chole is made without onion garlic, it tastes good and delicious. Enjoy with bhatura, poori or paratha.

Gatte Ki Sabzi

A quick way to soak chicken: take the washed chana and plenty of water in a container. Turn the heat on HIGH and bring to a boil and continue to boil for 5 minutes. Then turn off the stove. Cover the pan with a lid and let it rest for 1 hour. When you look at the chana after 1 hour, it will look like it was soaked overnight.

If you are using chickpeas, then there is no need to cook them. But you need to clean the canned chickpeas. All the spices we have added in the pressure cooker, add them to the oil after sizzling the cumin seeds.

Calories: 379 kcal | Weight: 44.4 g | Protein: 13.7 g | Fat: 17.9 g | Fat content: 2.2 g | Carbon: 0 mg | Sodium: 818 mg | Pump: 784 mg | Weight: 12.8 g | Sugar: 10.5 g

Jain Main Course Recipes

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