Oil-Free Indian Recipes that Will Make Your Tastebuds Happy! 😋

Oil Free Chole

Servings - 2 - 3

INGREDIENTS
Chickpeas - 300 grams
Water - 1 litre
Tea leaves - 2 teaspoons
Cloves - 5 pods
Black cardamom - 1 pod
Water - 1.3 litres
Salt - 1 teaspoon
Cumin seeds - 1/2 teaspoon
Coriander seeds - 1/2 teaspoon
Fennel seeds - 1/2 teaspoon
Kashmiri dry red chili - 1
Cinnamon stick - 1
Cloves - 5 pods
Green cardamom - 2 pods
Black cardamom - 1 pod
Black peppercorns - 1/2 teaspoon
Bay leaf - 2
Dry fenugreek leaves - 1/2 teaspoon
Dry mango powder - 1 teaspoon
Onions - 100 grams
Bay leaf - 1
Ginger - 1 teaspoon
Garlic - 1 teaspoon
Tomato puree - 200 milliliters
Green chili - 1 teaspoon
Salt - 1 teaspoon
Turmeric - 1/4 teaspoon
Red chili - 1/2 teaspoon
Cumin powder - 1/2 teaspoon
Coriander powder - 1/2 teaspoon
Dry mango powder - 1 teaspoon
Coriander - 1 tablespoon
Dry fenugreek leaves - 1 teaspoon
Ginger - for garnishing

PREPARATION
1. In a bowl, add 300 grams chickpeas, 1 litre water and soak for overnight.
2. Take a muslin cloth, add 2 teaspoons tea leaves, 5 pods cloves, 1 pod black cardamom and make a potli of it.
3. Take a pressure cooker, add the soaked chickpeas, 1.3 litres water, 1 teaspoon salt, prepared potli and cover it with lid.
4. Cook until you hear 4 - 5 whistles.
5. Open the lid and remove the potli from it.
6. Remove it from heat and keep aside.
7. Take a pan, add 1/2 teaspoon cumin seeds, 1/2 teaspoon coriander seeds, 1/2 teaspoon fennel seeds, 1 kashmiridry red chili, 1 cinnamon stick, 5 pods cloves, 2 pods green cardamom, 1 pod black cardamom, 1/2 teaspoon black peppercorns, 2 bay leaf and dry roast for 3 - 5 minutes on medium heat.
8. Remove it from heat and transfer this into a blender, add 1/2 teaspoon dry fenugreek leaves, 1 teaspoon dry mango powder and blend it into a fine powder.
9. Take a heavy skillet, add 100 grams onions and cook until it turns golden brown in color.
10. Add 1 bay leaf, 1 teaspoon ginger, 1 teaspoon garlic and stir well.
11. Then, add 200 milliliters tomato puree and mix it well.
12. Cook for 5 - 7 minutes on medium heat.
13. Add 1 teaspoon green chili, 1 teaspoon salt, 1/4 teaspoon turmeric, 1/2 teaspoon red chili, 1/2 teaspoon cumin powder, 1/2 teaspoon coriander powder and mix it well.
14. Now, add the cooked chickpeas and mix it well.
15. Cook for 5 - 7 minutes on medium heat.
16. Add 1 teaspoon dry mango powder, blended masala and mix it well.
17. Cover it with lid and cook for about 10 - 15 minutes on medium heat.
18. Open the lid and give it a nice stir.
19. Add 1 tablespoon coriander and mix it well.
20. Add 1 teaspoon dry fenugreek leaves and mix it again.
21. Cook for another 3 - 5 minutes on medium heat.
22. Remove it from heat.
23. Garnish with ginger.
24. Serve hot.

Oil Free Rajma With Brown Rice

Servings - 2 - 3

INGREDIENTS
Kidney beans - 260 grams
Water - 800 milliliters
Water - 1.3 litres
Salt - 1 teaspoon
Water - 500 milliliters
Onions - 230 grams
Garlic - 1 tablespoon
Ginger - 1 tablespoon
Tomato - 300 grams
Green chili - 1 tablespoon
Bay leaf - 1
Cloves - 3 pods
Turmeric - 1/4 teaspoon
Salt - 1/2 teaspoon
Red chili - 1 teaspoon
Coriander powder - 1 teaspoon
Paprika - 1/2 teaspoon
Garam masala - 1/2 teaspoon
Dry fenugreek - 1 teaspoon
Coriander - 1 tablespoon
Water - 1.7 litres
Salt - 1/2 teaspoon
Soaked brown rice - 250 grams

PREPARATION
1. In a bowl, add 260 grams kidney beans, 800 milliliters water and soak for overnight.
2. Take a pressure cooker, add the soaked kidney beans, 1.3 litres water, 1 teaspoon salt and cover it with lid.
3. Cook until you hear 4 - 5 whistles.
4. Remove it from heat and keep aside.
5. Take a skillet, add 500 milliliters water, 230 grams onions, 1 tablespoon garlic, 1 tablespoon ginger and mix it well.
6. Bring it to a boil.
7. Boil for 5 - 7 minutes on medium heat.
8. Remove it from heat and transfer this into a blender.
9. Blend it into a puree and keep aside.
10. In a blender, add 300 grams tomatoes, 1 tablespoon green chili and blend it into a smooth puree.
11. Take a heavy skillet, add 1 bay leaf, 3 pods cloves and stir well.
12. Then, add the blended onion puree and mix it well.
13. Cook for 5 - 7 minutes on medium heat or until it turns golden brown in color.
14. Now, add the blended tomato puree and mix it well.
15. Cook for another 5 - 7 minutes on medium heat.
16. Add 1/4 teaspoon turmeric and stir well.
17. Add 1/2 teaspoon salt, 1 teaspoon red chili, 1 teaspoon coriander powder, 1/2 teaspoon paprika and mix it well.
18. Then, add the boiled kidney beans and mix it well.
19. Cook for 8 - 10 minutes on medium heat.
20. Add 1/2 teaspoon garam masala, 1 teaspoon dry fenugreek and mix it well.
21. Add 1 tablespoon coriander and mix it again.
22. Cook for 5 - 7 minutes on medium heat.
23. Remove it from heat.
24. Take a heavy skillet, add 1.7 litres water, 1/2 teaspoon salt, 250 grams soaked brown rice and mix it well.
25. Bring it to a boil.
26. Boil for 8 - 10 minutes on medium heat.
27. Remove it from heat and drain the rice.
28. Serve with prepared oil free rajma.