Kadai Chole Recipe - chick peas cooked with chana masala in kladai

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Chickpeas (kabuli chana)(काबुली चना), Salt(नमक)

Cuisine : Punjabi

Course : Main Course_Veg

Kadai Chole

Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

For more recipes related to Kadai Chole checkout Kale Chholay , Palak Chole , Jain Punjabi Chole , Chana Pindi . You can also find more Main Course_Veg recipes like Mixed Vegetable Curry, Hunan Vegetables, Paneer Methi Bhurjee, Dum Aloo Methi. Or try out these recipes from Punjabi Cuisine like Aloo Gol Matol, Mango Lassi, Dal Makhani, Tomato Paneer.

Kadai Chole Recipe - How to make Kadai Chole

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Prep Time : 26-30 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients

  • Chickpeas (kabuli chana) 2 cups

  • Salt to taste

  • Tea leaves 1 teaspoon

  • Dried Indian gooseberry (amla) 1-2

  • Oil 5 tablespoons

  • Cumin seeds 1 tablespoon

  • Onion 1 large

  • Coriander powder 1 tablespoon

  • Ginger paste 2 tablespoons

  • Garlic paste 1 tablespoon

  • Red chilli powder 1 1/2 teaspoon

  • Turmeric powder 1/2 teaspoon

  • Cumin powder 2 teaspoons

  • Garam masala powder 2 teaspoon

  • Green chillies slit 2-3

  • Tomatoes 2 medium

  • FOR CHANNA MASALA

  • Pomegranate seeds (anardana) 1 tablespoon

  • Cumin seeds 1/2 teaspoon

  • Coriander seeds 1 teaspoon

  • Black peppercorns 7-8

  • Kachri powder 1/2 teaspoon

  • Whole dry red chillies 2

Method

Step 1

Wash and soak kabuli chana in three cups of water overnight. Take chana in a pressure cooker along with three cups of water and salt.

Step 2

Tie up tea leaves and dried amla in a small piece of muslin cloth to make a potli and add to chana. Pressure cook till soft.

Step 3

Discard the potli. Prepare chana masala by coarsely grinding all the ingredients together in a grinder.

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