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kadai chole recipe, how to make kadai chole gravy recipe | stepwise
By dassana amit on November 22nd, 2014 5 Comments
kadai chole recipe, kadai chole gravy recipe 76
tangy and spiced chickpeas curry made
kadai chole recipe with step by step pics
in a kadai.
chole as well as rajma (kidney beans) is a weekly affair in a punjabi home. so o
nce 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 pu
njabi kadhi & 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 punjabi chole, methi chole, palak chole, amritsari chole, punja
bi chana or south indian chana masala.
this recipe of kadai chole is easy with ingredients which are easily available i
n 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 lim
e 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 pomegran
ate 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 r
eally 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 c
urry.

usually kadai chole is dry. this recipe is a gravy version. i will add the dry v
ersion also.
like all chole recipes, kadai chole goes well with bhaturas or pooris. second be
st 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 these kadai chole with bread bhatura. one easy and quick recipe to make
bhaturas. will add the recipe soon.
lets start step by step kadai chole recipe:
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 soak
ed chickpeas.
soaked chole
2. drain the water. rinse the chickpeas again and then add them to a pressure c
ooker. add whole spices
cinnamon, black cardamom, tej patta (optional) and clove
s. 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 jus
t cook the chickpeas plain with water. adding a pinch of baking soda also helps
in making the chickpeas soft.
cook chole or chickpeas
3. add water.
cooking chole
4. pressure cook the chickpeas for 18 to 20 whistles on medium to high flame, ti
ll 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 gi
ve you a bite when you eat it. if you do not have a pressure cooker, then cook t
he chickpeas in a pot with plenty of water. cooking chickpeas in a pot will take
a lot of time though.
pressure cooking the chole or chickpeas
5. the cooked chickpeas below. you will see a brown shade in the chickpeas, whic
h 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.
cooked chole or chickpeas
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.
heat oil in a kadai
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 car
om seeds are fragrant.
add ajwain - making kadai chole recipe

8. add finely chopped onions.

add 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.
add 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 ga
ram 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 t
omatoes.
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 kadai chole 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 t
aste and add more salt, red chili powder, garam masala powder or amchur powder i
f 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. as a side accompaniment serve this spiced chickpea curry with sliced oni
ons, tomatoes and lime or lemon. you can also add some fried potato cubes to the
kadai chole.

kadai chole recipe, kadai chole gravy recipe

if you are looking for more chole recipes then do check punjabi chole, amritsari
chole, aloo chole, palak chole, methi chole, pindi chole and easy chole recipe.
kadai chole gravy recipe below:
4.0 from 1 reviews
kadai chole recipe
SAVE
PRINT
PREP TIME
9 hours
COOK TIME
30 mins
TOTAL TIME
9 hours 30 mins
kadai chole - tangy and spiced chickpea curry made in kadai or wok.
AUTHOR: dassana
RECIPE TYPE: main, snacks
CUISINE: north indian, punjabi
SERVES: 4
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
for cooking chickpeas:
cup chickpeas/chole 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/dal chini
2 to 3 cloves/lavang
1 black cardamom/badi elaichi
1 small to medium tej patta/indian bay leaf (optional)
other ingredients:
1 large onion, cup tightly packed finely chopped onions
1 extra large tomato or two medium tomatoes, cup finely chopped tomatoes
3 to 4 green chilies, slit
1 tsp ginger paste, about inch ginger, crushed in mortar-pestle
1 tsp garlic paste, about 6 to 7 inch garlic, crushed in mortar-pestle
tsp turmeric powder/haldi
1 tsp red chili powder/lal mirch powder
1 tsp garam masala powder or chole masala or punjabi garam masala powder
1 tsp amchur powder or dried pomegranate seeds powder
tsp carom seeds/ajwain
2 to 2.5 tbsp oil
black salt or rock salt or regular salt as required
for garnish:
2 to 3 tsp chopped coriander leaves
1 small onion, sliced or chopped
1 small tomato, sliced or chopped
1 lime or lemon, quartered
INSTRUCTIONS
first rinse the dried chickpeas for a couple of times in water. then soak the ch

ickpeas in enough water overnight or for 8 to 9 hours.

drain the water. rinse the chickpeas again and then add them to a pressure cooke
r. add whole spices - cinnamon, black cardamom, tej patta and cloves. i have als
o 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 w
ater. adding a pinch of baking soda also helps in making the chickpeas soft. pou
r water.
pressure cook the chickpeas for 18 to 20 whistles, till they are cooked complete
ly. the chana should be cooked well and softened. the chole 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 plen
ty 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. kee
p the cooked chickpeas along with the stock aside.
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 li
ght 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 tomat
oes.
stir the whole masala mixture very well.
saute till the tomatoes soften and the oil starts to leave the sides of the masa
la.
now add the chickpeas along with the stock.
stir and then add salt and dry mango powder.
stir very well again and simmer the kadai chole 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 chil
i 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 poor
is. as a side accompaniment serve this spiced chickpea curry with sliced onions,
tomatoes and lime or lemon. you can also add some fried potato cubes to the kad
ai 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 sautein
g the masala as replacement for amchur.
2. if cooking chole 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 ta
ke about 5-6 cups of water. adding a pinch of baking soda in the water along wit
h salt, also helps in the cooking process and the chickpeas become really soft w
hen 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 chickpeas curry can be made more spicy by adding more red chili powder, g
aram masala powder and green chilies.

76
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Filed Under: Indian Curries, North Indian Recipes, Punjabi Recipes, Regional Ind
ian Cuisine, Vegan Recipes Tagged With: Gluten Free
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RATE THIS RECIPE:
anusia says
November 24, 2014 at 12:18 pm
I love spicy food and it is a mouth watering item for me.
Reply
Pinky says
November 23, 2014 at 6:03 am
Super
Reply
dassana amit says
November 23, 2014 at 8:59 pm
thanks.
Reply
tapaswini says
November 23, 2014 at 4:04 am
Amazing recipe, this looks soooo yummy, seriously mouthwatering, I will make thi
s in few days for sure, amchur these days available with every brand of spice li

ke everest, mdh, n all, i use everest one, its good! we add sometimes kasuri met
hi too to our chole recipe :)
Reply
dassana amit says
November 23, 2014 at 9:01 pm
do try tapaswini. amchur is easily available. kasuri methi also adds a good arom
a.
Reply
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