No Onion No Garlic Chole Masala – Authentic North Indian Flavor by NONG

Name: Chole Masala
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 7.00 pieces Black cardamom; 4.00 pieces Cardamom; 6.00 pieces Cloves; 1.00 inch Cinnamon; 2.00 tbsp Coriander powder; 1.50 tbsp Cumin Seeds; 1.00 tsp Black peppercorns; 1.00 tsp Ajwain (Carom Seeds); 3.00 pieces Bay leaves; 1.50 tbsp Anardana Powder; 0.25 tsp Hing (Asafoetida); 2.00 tsp Ginger Green Chilli Paste; 350.00 g NONG All Purpose Gravy; 1.00 tbsp Kashmiri Red chilli powder; 1.00 tsp Salt; 2.00 tbsp Oil

Relish the bold and hearty taste of North India with NONG’s No Onion No Garlic Chole Masala, thoughtfully crafted for Sattvic and Jain dietary preferences. This unique spice blend captures the rich essence of traditional chole without using onion or garlic, ensuring a pure, aromatic, and perfectly balanced flavor.

Made from premium handpicked spices like cumin, coriander, amchur (dry mango powder), cinnamon, and cloves, this no onion no garlic masala delivers a deep, earthy aroma and authentic taste that complements chickpeas beautifully. It’s ideal for preparing wholesome, temple-style chole that’s both comforting and delicious.

Perfect for fasting days, religious occasions, or simply for those who enjoy clean and sattvic meals, NONG Chole Masala brings you the same restaurant-style flavor — naturally pure, flavorful, and preservative-free.

🌿 Pure Vegetarian · No Onion · No Garlic

Chole Masala

Rich, aromatic, and deeply flavorful No-Onion No-Garlic (NONG) restaurant-style Chole Masala made with freshly ground homemade chana spice blend, anardana, and a luscious tomato gravy base.

Reference Cooking Video

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Prep Time 15 min

Cook Time 25 min

Difficulty Medium

Servings

format_list_bulleted Ingredients

16 items

Quantities scale automatically with servings

7.00 pieces Black cardamom
4.00 pieces Cardamom
6.00 pieces Cloves
1.00 inch Cinnamon
2.00 tbsp Coriander powder
1.50 tbsp Cumin Seeds
1.00 tsp Black peppercorns
1.00 tsp Ajwain (Carom Seeds)
3.00 pieces Bay leaves
1.50 tbsp Anardana Powder
0.25 tsp Hing (Asafoetida)
2.00 tsp Ginger Green Chilli Paste
350.00 g NONG All Purpose Gravy
1.00 tbsp Kashmiri Red chilli powder
1.00 tsp Salt
2.00 tbsp Oil

checklist Step-by-Step Instructions

1
For Homemade Chana Masala Blend: Dry roast 6-7 black cardamoms (moti elaichi), 3-4 green cardamoms, 6 cloves, 1-inch cinnamon, 1 tbsp cumin seeds, 1 tsp black peppercorns, 1 tsp ajwain, and 2-3 bay leaves on low heat for 2-3 minutes until fragrant.
2
Cool the roasted whole spices completely, then grind them in a mixer with 2 tbsp coriander powder and 1.5 tbsp anardana (pomegranate seed) powder into a fine spice blend.
3
For Chole Curry: Heat 2 tablespoons of oil or ghee in a pan/kadhai on medium flame.
4
Add 1/4 tsp hing (asafetida) and 1/2 tsp cumin seeds, letting them splutter.
5
Add 2 teaspoons of ginger-green chilli paste and saute for 1 minute until the raw smell subsides.
6
Add 300-350g of prepared No-Onion No-Garlic (NONG) base gravy and cook on medium flame for 4-5 minutes until oil releases from the sides.
7
Add 1 tbsp Kashmiri red chilli powder and 1-2 tsp of the freshly prepared Chana Masala spice mix, blending well.
8
Add boiled chickpeas (chana) along with water to achieve desired gravy consistency, and add salt to taste.
9
Simmer covered on low heat for 8-10 minutes to allow the chana to absorb the spices thoroughly.
10
Garnish with fresh coriander leaves and ginger juliennes, and serve piping hot with bhature, poori, or rice.