How to make Kadai Chole -
Chick peas cooked with chana masala in kadai
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Chickpeas, Onions (प्याज़ )
Cuisine : Punjabi
Course : Main Course Vegetarian
For more recipes related to Kadai Chole checkout Kale Chholay, Palak Chole, Jain Punjabi Chole, Chana Pindi . You can also find more Main Course Vegetarian recipes like Lotek Dal Khichdi - SK Khazana Paneer Aur Kaju Ki Sabzi Chilli Garlic Eggplant
Kadai Chole Recipe Card
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.
Prep Time : 26-30 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Kadai Chole Recipe
Chickpeas 2 cups
Onions 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.
Nutrition Info
Calories : 2358 Kcal
Carbohydrates : 269.4 gm
Protein : 91.2 gm
Fat : 102 gm
Other : 0
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
