kadai chole

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Kadai chole recipe with step by step pics – tangy, spiced and tasty chickpea curry made in a kadai. Gluten-free and vegan.

kadai chole recipe, kadai chole gravy recipe

Chole masala as well as Rajma recipe (kidney beans) is a weekly affair in a Punjabi home. So once in a week, I end up making Punjabi chole or rajma chawal. In fact whenever, there is a festival or celebration, these two famous legume dishes along with Punjabi kadhi pakora & Dal makhani is always considered in the menu.

Since chickpeas are regular at home, I have already added some chickpea curries on the blog like:

  1. Kadala curry
  2. Amritsari chole
  3. Pindi chole
  4. Chana masala
  5. Chickpea curry

This recipe of kadai chole is easy with ingredients which are easily available in an Indian kitchen. To get the sour taste, I have added amchur powder (dry mango powder). Since dry mango powder is not available everywhere, substitute with lime or lemon juice and add it right at the end.

If you live in India, you can also add dry pomegranate seeds powder. Lightly roast and then crush the dry pomegranate seeds in a mortar-pestle. Add this powder instead of amchur powder.

The key to get any good chickpea curry, is that the chickpeas should be cooked really well. You should not feel even a slight bite when eating them. They should be soft and melt in the mouth. You can also add canned chickpeas to make this chana curry.

Usually kadai chole is dry. this recipe is a gravy version. I will add the dry version also.

It goes well with bhatura or pooris. Second best is kulcha, naan or tandoori rotis or rotis. And third best is steamed rice or jeera rice. Of course you can also have it with bread and they taste good here too. I served with bread bhatura. One easy and quick recipe to make bhaturas.

How to make kadai chole

1. First rinse the dried chickpeas for a couple of times in water. Then soak the chickpeas in enough water overnight or for 8 to 9 hours. Below is a pic of soaked chickpeas.

soaked chole for kadai chole recipe

2.  drain the water. Rinse the chickpeas again and then add them to a pressure cooker. Add whole spices – cinnamon, black cardamom, tej patta (optional) and cloves. I have also added dried amla (Indian gooseberry) to get the dark color in the chickpeas. Instead of dried amla, you can add 1 black tea bag. you can also just cook the chickpeas plain with water. Adding a pinch of baking soda also helps in making the chickpeas soft.

chole for kadai chole recipe

3. Add water.

cooking chole for kadai chole recipe

4. Pressure cook the chickpeas for 18 to 20 whistles on medium to high flame, till they are cooked completely. the chana should be cooked well and softened. The chickpeas should be soft when you mash it with a spoon. The chana should not give you a bite when you eat it. If you do not have a pressure cooker, then cook the chickpeas in a pot with plenty of water. Cooking chickpeas in a pot will take a lot of time though.

chole for kadai chole recipe

5. The cooked chickpeas below. you will see a brown shade in the chickpeas, which is due to the amla. Remove the amla pieces which would have softened by now or the tea bag from the stock. You can also remove the whole spices from the stock, but I keep them. Keep the chickpeas with the stock aside.

chole for kadai chole recipe

5. Heat oil in a kadai, preferably iron kadai. You can also use a wok if you don’t have kadai. Add slit whole green chilies and fry them.

oil for kadai chole recipe

6. Drain the fried green chilies on kitchen paper towels.

fried chillies for kadai chole recipe

7. In the same oil, add ajwain/carom seeds. Saute for a few seconds till the carom seeds are fragrant.

ajwain - making kadai chole recipe

8. Add finely chopped onions.

onions - making kadai chole recipe

9. Stir and saute till the onions turn translucent or light brown.

sauting onions to make kadai chole recipe

10. Add ginger-garlic paste.

ginger garlic paste - making kadai chole recipe

11. Saute till their raw aroma goes away.

sauting onions - making kadai chole recipe

12. Add turmeric powder, red chili powder and garam masala powder. Instead of garam masala powder, you can also add chole masala or Punjabi garam masala powder.

add spices - making kadai chole recipe

13. Stir the spice powders with the sauteed onions and then add finely chopped tomatoes.

making kadai chole masala

14. Stir the whole masala mixture very well.

sauting kadai chole masala

15. saute till the tomatoes soften and the oil starts to leave the sides of the masala.

making kadai chole masala

16. Now add the chickpeas along with the stock.

add chole or chickpeas

17. Stir and then add salt along with dry mango powder/amchur.

add amchur to kadai chole recipe

18. Stir very well again and simmer the chana curry on low to medium flame. You can also mash a few chickpeas with the back of the spoon to thicken the gravy.

simmer kadai chole recipe

19. Simmer till the gravy has thickened as you see in the pic below. Check the taste of chickpea curry and add more salt, red chili powder, garam masala powder or amchur powder if required.

simmer kadai chole gravy

20. Lastly add the fried green chilies.

add chillies to kadai chole recipe

21. Serve kadai chole hot garnished with coriander leaves along with bhatura or pooris or aloo kulcha or paneer kulcha. As a side accompaniment serve this spiced curry with sliced onions, tomatoes and lime or lemon. You can also add some fried potato cubes to the kadai chole.

kadai chole recipe, kadai chole gravy recipe
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kadai chole recipe | kadai chana recipe

Kadai Chole

4.8 from 5 votes
Kadai chole is a tangy and spiced chickpea curry made in kadai or wok.
Prep Time 9 hrs
Cook Time 30 mins
Total Time 9 hrs 30 mins

Cuisine North Indian, Punjabi
Course: Main Course, Snacks

Servings 4
Units

Ingredients

for cooking chickpeas

  • ¾ cup white chickpeas (chole or safed chana) - soaked overnight in enough water
  • 2 cups water for pressure cooking
  • 2 to 3 pieces of dried amla or 1 black tea bag
  • 1 inch cinnamon
  • 2 to 3 cloves
  • 1 black cardamom
  • 1 small to medium tej patta (indian bay leaf) - optional

other ingredients

  • 1 large onion or ½ cup tightly packed finely chopped onions
  • 1 extra large tomato or 2 medium tomatoes or ¾ cup finely chopped tomatoes
  • 3 to 4 green chilies - slit
  • 1 teaspoon ginger paste or about ½ inch ginger - crushed in mortar-pestle
  • 1 teaspoon garlic paste or about 6 to 7 inch garlic - crushed in mortar-pestle
  • ½ teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 teaspoon garam masala powder or chole masala or punjabi garam masala powder
  • 1 teaspoon dry mango powder (amchur powder) or dried pomegranate seeds powder (anardana powder)
  • ¼ teaspoon carom seeds (ajwain)
  • 2 to 2.5 tablespoon oil
  • black salt or rock salt or regular salt as required

for garnish

  • 2 to 3 teaspoon chopped coriander leaves (cilantro leaves)
  • 1 small onion - sliced or chopped
  • 1 small tomato - sliced or chopped
  • 1 lime or lemon - quartered

Instructions

cooking chickpeas

  • First rinse the dried chickpeas for a couple of times in water. Then soak the chickpeas in enough water overnight or for 8 to 9 hours.
  • Drain the water. Rinse the chickpeas again and then add them to a pressure cooker. Add whole spices - cinnamon, black cardamom, tej patta and cloves. 
  • I have also added dried amla to get the dark color in the chickpeas. 
  • Instead of dried amla, you can add 1 black tea bag. You can also just cook the chickpeas plain with water. Adding a pinch of baking soda also helps in making the chickpeas soft. Pour water.
  • Pressure cook the chickpeas for 18 to 20 whistles, till they are cooked completely. 
  • The chickpeas should be cooked well and softened. The chickpeas should be soft when you mash it with a spoon. The chickpeas should not give you a bite when you eat it. 
  • If you do not have a pressure cooker, then cook the chickpeas in a pot with plenty of water. Cooking chickpeas in a pot will take a lot of time though.
  • Remove the amla pieces which would have softened by now or the tea bag from the stock. You can also remove the whole spices from the stock, but I keep them. Keep the cooked chickpeas along with the stock aside.

making kadai chole

  • Heat oil in a kadai, preferably iron kadai. Add slit whole green chilies and fry them.
  • Drain the fried green chilies on kitchen paper towels.
  • In the same oil, add ajwain/carom seeds. Saute for a few seconds till the carom seeds are fragrant.
  • Add finely chopped onions. Stir and saute till the onions turn translucent or light brown.
  • Add ginger-garlic paste. Saute till their raw aroma goes away.
  • Add turmeric powder, red chili powder and garam masala powder. Instead of garam masala powder, you can also add chole masala or punjabi garam masala powder.
  • Stir the spice powders with the sauteed onions and then add finely chopped tomatoes.
  • Stir the whole masala mixture very well.
  • Saute till the tomatoes soften and the oil starts to leave the sides of the masala.
  • Now add the chickpeas along with the stock.
  • Stir and then add salt and dry mango powder.
  • Stir very well again and simmer the curry on low to medium flame. You can also mash a few chickpeas with the back of the spoon to thicken the gravy.
  • Simmer till the gravy has thickened. Check the taste and add more salt, red chili powder, garam masala powder or amchur powder if required.
  • Lastly add the fried green chilies.
  • Serve kadai chole hot garnished with coriander leaves along with bhatura or pooris. 
  • As a side accompaniment serve kadai chana with sliced onions, tomatoes and lime or lemon. You can also add some fried potato cubes to the kadai chole.

Notes

1. If you don't have amchur Then use
A) lemon juice in the end.
B) or you can powder the dry pomegranate seeds/anardana and add it while sauteing the masala as replacement for amchur.
2. If cooking chickpeas in the pan or pot then:
You have to take enough water in the pot while cooking the chickpeas. It takes a lot of time though. For 1.5 to 2 cups of soaked & drained chickpeas, you can take about 5-6 cups of water. Adding a pinch of baking soda in the water along with salt, also helps in the cooking process and the chickpeas become really soft when cooked. You can add about 1 tsp of salt. A little less salt is also alright. I usually add less salt. Cover the pot and cook. If the water starts to become frothy, then remove the lid and cook for some minutes. Remove the scum if there is any while cooking the chickpeas.
3. You can also use canned chick peas and add them once the tomatoes along with the spice powders are sauteed.
4. The curry can be made more spicy By adding more red chili powder, garam masala powder and green chilies.

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Dassana Amit

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Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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