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    Home » main course:India

    Kadai Chole – Spiced Chickpeas and Potatoes

    Published: Dec 29, 2018 · Modified: Jan 21, 2019 by Richa 32 Comments

    Jump to Recipe   Print Recipe

    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 Recipe 

    Kadai Chole is a delicious Chickpea curry generally made in wok. 1 Pot 30 min Spiced Chickpeas and Potatoes. Simple Indian sauce paired here with potatoes. #Vegan #Indian #Glutenfree #Soyfree #Nutfree #Recipe #indianvegan #VeganRicha

    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. 

    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! 

    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?


    Kadai Chole is a delicious Chickpea curry generally made in wok. 1 Pot 30 min Spiced Chickpeas and Potatoes. Simple Indian sauce paired here with potatoes. #Vegan #Indian #Glutenfree #Soyfree #Nutfree #Recipe #indianvegan #VeganRicha

    More Chickpea Recipes

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    • Veggie Chickpea Coconut Korma GF soyfree
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    • Butter Sauce Chickpeas– GF 
    • Spanish Chickpea Stew. GF soyfree
    • Harissa Chickpea Sweet Potato stew. GF soyfree

    Kadai Chole is a delicious Chickpea curry generally made in wok. 1 Pot 30 min Spiced Chickpeas and Potatoes. Simple Indian sauce paired here with potatoes. #Vegan #Indian #Glutenfree #Soyfree #Nutfree #Recipe #indianvegan #VeganRicha Kadai Chole is a delicious Chickpea curry generally made in wok. 1 Pot 30 min Spiced Chickpeas and Potatoes. Simple Indian sauce paired here with potatoes. #Vegan #Indian #Glutenfree #Soyfree #Nutfree #Recipe #indianvegan #VeganRicha

    Kadai Chole is a delicious Chickpea curry generally made in wok. 1 Pot 30 min Spiced Chickpeas and Potatoes. Simple Indian sauce paired here with potatoes. #Vegan #Indian #Glutenfree #Soyfree #Nutfree #Recipe #indianvegan #VeganRicha
    Print Recipe
    5 from 12 votes

    Kadai Chole/Chana - Spiced Chickpeas and Potatoes

    Kadai Chole is a delicious Chickpea curry generally made in an Indian wok. 1 Pot 30 min Spiced Chickpeas and Potatoes. Vegan Glutenfree Soyfree Nutfree Recipe
    Prep Time5 mins
    Cook Time25 mins
    Total Time30 mins
    Course: Main
    Cuisine: Indian
    Keyword: kadai chana, kadai chole, kadai curry, spiced chickpeas and potatoes
    Servings: 4
    Calories: 245kcal
    Author: Vegan Richa

    Ingredients

    • 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

    Instructions

    • 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. 
    • Blend the tomatoes into a puree and add to the skillet, cook for 4 minutes or until garlic smell isnt raw. 
    • Add the chickpeas, potatoes, 1 cup of water and 1/2 teaspoon of salt. Cover, reduce heat to medium and cook for 10 minutes. 
    • 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. 

    Notes

    You can make this dish with just chickpeas and peppers, i.e use chickpeas instead of potatoes or add other veggies instead of potato.
     
    Instant Pot: Follow steps 1,2,3 on saute mode. You will need to stir more so that the tomato puree doesnt stick. Add the chickpeas, potato, water and salt and mix really well to pick up any stuck bits. Close the lid and pressure cook for 4 minutes. Let the pressure release for 5 mins, then quick release. Add the peppers, ginger,paprika, lemon juice, half a green chili chopped and garam masala and mix in. Saute for a minute if needed to slightly often the bell peppers. Garnish and serve, 
     
    Nutrition is for 1 serve

    Nutrition

    Nutrition Facts
    Kadai Chole/Chana - Spiced Chickpeas and Potatoes
    Amount Per Serving
    Calories 245 Calories from Fat 36
    % Daily Value*
    Fat 4g6%
    Sodium 636mg28%
    Potassium 742mg21%
    Carbohydrates 42g14%
    Fiber 11g46%
    Sugar 7g8%
    Protein 12g24%
    Vitamin A 960IU19%
    Vitamin C 33mg40%
    Calcium 94mg9%
    Iron 5.6mg31%
    * Percent Daily Values are based on a 2000 calorie diet.

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    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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    1. Michelle

      December 03, 2021 at 5:49 pm

      5 stars
      Really good and pretty quick to make! I liked the sauce because it was light but flavorful. Will definitely make again!

      Reply
      • Vegan Richa Support

        December 06, 2021 at 11:06 am

        perfect, thanks Michelle

        Reply
    2. celia

      November 11, 2021 at 9:27 pm

      5 stars
      I cooked this dish for lunch today and everybody loved it!
      Very nice indeed!

      Reply
      • Vegan Richa Support

        November 12, 2021 at 10:33 am

        Hooray!

        Reply
      • tcm

        December 04, 2021 at 9:58 am

        5 stars
        This is so good! I doubled the recipe, used dried chickpeas instead of canned, then used the aquafaba instead of water. I also used red onions and a can of tomatoes. I probably ate a serving while putting it into a container!

        Reply
        • Vegan Richa Support

          December 06, 2021 at 11:12 am

          haha

          Reply
    3. Maggie

      August 23, 2021 at 5:52 pm

      5 stars
      This sauce is absolutely delicious! I took your advice to add mango powder and fenugreek at the end. The flavor was absolutely fabulous.

      This dish is a great way to use up odds and ends of veggies in the fridge that need to be eaten– half a summer squash, sevearal leaves of kale, etc. I chopped up “last week’s leftover summer vegetables” and tossed them in at the end. It was a perfect way to use them up!

      Reply
      • Vegan Richa Support

        August 24, 2021 at 9:42 am

        perfecto!

        Reply
    4. Emily

      January 05, 2021 at 4:10 am

      5 stars
      Thanks for another great recipe! It was nice to shake up my usual Indian dishes with this one that has a bit more acidity from the lemon, coriander, etc.

      Reply
    5. Savi

      August 17, 2020 at 8:29 am

      5 stars
      Made this for dinner last night and it was a hit among our non-Indian friends, too! Loved the texture of the raw onions added at the very end. Added an extra chili to kick up the spice level and used red bell pepper instead of green.

      Reply
      • Vegan Richa Support

        August 18, 2020 at 1:17 pm

        🌶️🌶️🌶️ kick it up a notch, thx

        Reply
    6. Lotta

      April 06, 2020 at 12:40 pm

      5 stars
      I just made this and it is fantastic
      Thank you

      Reply
      • Richa

        April 06, 2020 at 3:20 pm

        thanks!

        Reply
    7. Ezra

      January 26, 2020 at 4:48 pm

      5 stars
      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! 🙂

      Reply
      • Richa

        January 27, 2020 at 5:06 pm

        Thanks! i am writing one, ill announce preorder when the link is ready

        Reply
    8. Jessica Healy

      May 03, 2019 at 12:06 pm

      5 stars
      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!

      Reply
      • Richa

        May 03, 2019 at 1:50 pm

        yay!

        Reply
    9. Charles kittrell

      March 05, 2019 at 7:46 pm

      Could you provide cholesterol information for your recipes? Am on strict vegan diet for heart troubles.

      Thanks…..

      Reply
      • Richa

        March 06, 2019 at 11:05 am

        there is no cholestrol in vegan food (in plants)

        Reply
    10. Kriste

      March 04, 2019 at 9:52 am

      5 stars
      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/

      Reply
      • Richa

        March 04, 2019 at 10:35 am

        awesome! thanks!

        Reply
    11. Ariana

      February 05, 2019 at 12:05 pm

      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! 😛

      Reply
      • vivek garg

        February 05, 2019 at 9:46 pm

        I use nutribullet (small jar). You can use any small blender or powder the spices to a coarse state before hand.

        Reply
    12. Erik

      January 24, 2019 at 5:01 am

      5 stars
      Delicious! Thanks for sharing!

      Reply
      • Richa

        January 24, 2019 at 9:20 am

        thanks!

        Reply
    13. Carlin

      January 21, 2019 at 10:45 am

      Hi Richa,

      If I don’t have access to an Indian wok is a regular frying pan ok to use?

      Reply
      • Richa

        January 21, 2019 at 10:49 am

        yes

        Reply
    14. Duc voinea rodica

      January 15, 2019 at 10:25 am

      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.

      Reply
    15. Sheerja

      January 11, 2019 at 5:22 am

      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

      Reply
      • Richa

        January 11, 2019 at 9:51 am

        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.

        Reply
    16. Emily

      December 30, 2018 at 4:39 pm

      5 stars
      Made this tonite. Added cauliflower instead of potatoes. Turned out awesome!

      Reply
      • Richa

        January 01, 2019 at 1:21 am

        awesome!

        Reply

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