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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 Recipe
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?
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– GF
- Spanish Chickpea Stew. GF soyfree
- Harissa Chickpea Sweet Potato stew. GF soyfree
Kadai Chole/Chana - Spiced Chickpeas and Potatoes
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is an amazing recipe for chickpeas even my Canadian grandkid 8 years old asks for it
I make it a day ahead for the cottage easy to transport and needs no freezing I use canned and drained chickpea thanks
Thank you so much. Wow – really? So cute.
Really good and pretty quick to make! I liked the sauce because it was light but flavorful. Will definitely make again!
perfect, thanks Michelle
I cooked this dish for lunch today and everybody loved it!
Very nice indeed!
Hooray!
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!
haha
I’ve been buying this pre-made at my local PCC. Very expensive! I’m so excited to find a recipe for it as I love it! Love chickpeas. Do you think you can freeze this?
Yes, this freezes very well for up to 3 months. Thaw in the fridge overnight before reheating.
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!
perfecto!
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.
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.
🌶️🌶️🌶️ kick it up a notch, thx
I just made this and it is fantastic
Thank you
thanks!