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Kadai Chole is a delicious Chickpea curry generally made in an Indian wok. 1 Pot 30 min Spiced Chickpeas and Potatoes. Simple Indian sauce paired here with potatoes. Vegan Glutenfree Soyfree Nutfree Recipe.  Jump to RecipeÂ
Kadai is a wok like vessel often used to make quick Indian stir fries or dryish curries. There are various types of Kadais. Kadai spicing is also its own category and you might find kadai masala(kadai spice blend) in stores.Â
For this chickpea curry, its a simple tomato ginger garlic sauce spiced with whole and ground spices cooked over high heat. You can use an Indian Kadai or a skillet of choice. Then simmered with cooked chickpeas and veggies. The sauce can be made more saucy/curry with water/coconut milk or dryer by simmering longer. Kadai dishes are often paired with good amounts of raw onion, green chili and lemon juice for garnish. Serve with flatbreads or rice/grains. Use the dryer version in wraps!Â
You can use other other cooked beans here such as black eyed peas, brown chickpeas, or kidney beans and other veggies of choice. Lets make some kadai Chana masala! Many ways to use some chickpeas in various Indian curries. Which one is your favorite?
More Chickpea Recipes
- 1 Pot Chickpea Sweet Potato Spinach Curry GF Soy-free
- Veggie Chickpea Coconut Korma GF soyfree
- Mangalorean Chickpea Curry GF soyfree
- Butter Sauce Chickpeas– GFÂ
- Spanish Chickpea Stew. GF soyfree
- Harissa Chickpea Sweet Potato stew. GF soyfree
Kadai Chole/Chana - Spiced Chickpeas and Potatoes
Ingredients Â
- 1 tbsp fresh ginger, (chopped)
- 5 cloves of garlic
- 2 tsp coriander powder
- 1/2 tsp ground cumin
- 1 hot green chili, , divided
- 1 tsp paprika
- 1 tsp oil
- 1 cinnamon stick
- 1 bay leaf
- 2 tomatoes, , chopped(1.5 cups)
- 15 oz can of chickpeas, drained, or 1.5 cups cooked chickpeas
- 1 small potato, (cubed)
- 1/2 tsp salt
- 1/2 green bell pepper, (thinly sliced)
- 1/2 tsp minced ginger
- 1/4 tsp smoked paprika, (or more, to taste)
- 1/2 tsp ground coriander
- 1/2 tsp garam masala
- 1 tsp lemon juice
- sliced onion, tomato, cayenne, cilantro, lemon juice for garnish
InstructionsÂ
- Blend together the ginger, garlic, half green chili, coriander, cumin and paprika with 2-3 tbsp of water until smooth.
- Heat oil in a regular skillet or kadai over medium high heat. Add cinnamon stick and bay leaf and cook for a few seconds. Add the blended mixture to the skillet and cook for 3 to 4 minutes.Â
- Blend the tomatoes into a puree and add to the skillet, cook for 4 minutes or until garlic smell isnt raw.Â
- Add the chickpeas, potatoes, 1 cup of water and 1/2 teaspoon of salt. Cover, reduce heat to medium and cook for 10 minutes.Â
- Add in the peppers, ginger, paprika, lemon juice, half a green chili chopped and garam masala, if using. (You can also add in 1/2 a teaspoon amchur (mango powder) and 1/2 a teaspoon dried fenugreek leaves (or 1/8 tsp powder) for variation.) Mix well. Add more water if needed.
- Cover and cook for 2 mins. Taste and adjust the salt and heat. Garnish with sliced onion, chopped tomato, smoked paprika/cayenne and a dash of lemon juice and cilantro. Serve with rice or flatbread or make wraps.Â
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hello Richa,
I’m so appreciative of the amazing recipes you share with all of us! I’ve really expanded my knowledge and love of cooking because of the work you do. Thank you and if you ever write an IP cookbook I’ll be the first to pre-order! 🙂
Thanks! i am writing one, ill announce preorder when the link is ready
Wow! I just made this, and it is amazing!! I actually made it to take to the monks at my temple, and I’m so glad I picked this recipe. Thank you!
yay!
Could you provide cholesterol information for your recipes? Am on strict vegan diet for heart troubles.
Thanks…..
there is no cholestrol in vegan food (in plants)
I felt like having an Indian feast last weekend and this was one of the recipes I used – hands down the best one. I’ll be making this tomorrow again. Thank you so much for sharing.
Here’s the photo of the result: https://www.instagram.com/p/BuiqvPynuM9/
awesome! thanks!
I tried to make this and I’m not clear on how you blend in step 1. I didn’t have enough water to use an immersion blender and I don’t think a regular kitchen blender could tackle whole cloves. What did you use to blend those whole cloves? What we produced is tasty but probably not the real recipe! 😛
I use nutribullet (small jar). You can use any small blender or powder the spices to a coarse state before hand.
Delicious! Thanks for sharing!
thanks!
Hi Richa,
If I don’t have access to an Indian wok is a regular frying pan ok to use?
yes
Sunt noua in blogul dvstra imi place sa gatesc sanatos, inca n am gatit mancare din retetele primite dar dupa prima care o gatesc va scriu . Multumesc pt retete.
Hello Richa,
I’m new to your blog and I’ve already bookmarked this as one of my favorite recipes! I’m wondering if I can make a masala paste with the ginger garlic etc and blend the tomatoes together as well?
Thanks so much,
Sheerja
sure. you will have to cook it longer to roast the ginger garlic else they will taste raw. after the mixture is roasted and thick, add a bit of water as needed to cook the potatoes.
Made this tonite. Added cauliflower instead of potatoes. Turned out awesome!
awesome!