Kadai Chole/Chana - Spiced Chickpeas and Potatoes
User Reviews
5
-
Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
4
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Calories
245 kcal
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Course
Main Course
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Cuisine
Indian
Kadai Chole/Chana - Spiced Chickpeas and Potatoes
Description
This Kadai Chole combines cooked chickpeas and cubed potatoes simmered in a spiced sauce made from blended ginger, garlic, coriander, cumin, and paprika. Whole spices like cinnamon and bay leaf add aroma, while the tomato puree provides body and subtle sweetness.
The addition of green peppers and fresh ginger slices during the final cooking stages gives contrast in texture and a fresh bite. Lemon juice and garam masala brighten and deepen the dish’s flavor. The dish is finished with garnishes such as sliced onion, chopped tomato, smoked paprika or cayenne, and cilantro for freshness and a touch of heat.
This curry works well served with rice or flatbread, offering a vegetarian option rich in spices and texture. Variations can exclude potatoes or include other vegetables. The recipe can be adapted for pressure cooking, reducing cooking time while maintaining flavor development.
Ingredients
- 1 tbsp ginger chopped, fresh
- 5 cloves garlic
- 2 tsp coriander powder
- 1/2 tsp cumin ground
- 1 green chili divided, hot
- 1 tsp paprika
- 1 tsp neutral cooking oil generic cooking oil
- 1 cinnamon stick
- 1 bay leaf
- 2 tomato chopped(1.5 cups
- 15 oz chickpea or 1.5 cups cooked chickpeas, canned, drained
- 1 potato cubed, small
- 1/2 tsp salt
- 1/2 green bell pepper (thinly sliced)
- 1/2 tsp ginger minced
- 1/4 tsp smoked paprika (or more, to taste)
- 1/2 tsp ground coriander
- 1/2 tsp garam masala
- 1 tsp lemon juice
- onion sliced; cayenne and lemon juice for garnish
- tomato
- cayenne pepper
- cilantro
- lemon juice
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 omit potatoes or substitute other vegetables to adjust the dish.
- For pressure cooking, sauté spices and aromatics first, then add chickpeas, potatoes, water, and salt before pressure cooking 4 minutes with natural release.
- Stir in peppers, spices, and lemon juice after pressure cooking, sauté briefly, then garnish and serve.
- Adjust salt and spice levels to taste at the end of cooking.
- This recipe serves one and nutritional info is provided per serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 245 kcal
% Daily Value*
| Calories | 245kcal | 12% |
| Carbohydrates | 42g | 14% |
| Protein | 12g | 24% |
| Fat | 4g | 6% |
| Sodium | 636mg | 27% |
| Potassium | 742mg | 16% |
| Fiber | 11g | 44% |
| Sugar | 7g | 14% |
| Vitamin A | 960IU | 19% |
| Vitamin C | 33mg | 37% |
| Calcium | 94mg | 9% |
| Iron | 5.6mg | 31% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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