Kadhai Chole Recipe, How to make Kadhai Chole

Kadhai Chole is a tangy and spiced curry made in Khadai or wok.

Chole is loved by all, so I end up making it once in a week. In fact whenever there is celebration, this legume dish along with Punjabi kadhi and Dal Makhani is always considered in menu.

I have made the gravy version of kadhai chole. The ingredients of this recipe are easily available in an Indian kitchen.

While making Chole or Rajma, it is always suggested to soak them overnight or atleast for 8 hours as then it’s easier to cook them in pressure cooker or pan.

Serves: 3

Time: 30 min (soaking time- 8 hrs)

Ingredients:

For cooking chickpeas-

·         ½ cup chickpeas/chole soaked overnight in 2 cups water

·         1 inch cinnamon/dal chini

·         1 black cardamom/badi elaichi

·         2 cloves/lavang

·         ¼ tsp turmeric powder

·         Salt to taste

Other ingredients-

·         1 onion finely chopped

·         1 tomato roughly chopped

·         1 green chili

·         ½ inch ginger

·         2 garlic cloves

·         4 curry leaves

·         ¼ tsp turmeric powder/haldi

·         ½ tsp red chili powder/lal mirch powder

·         1 tsp garam masala/chole masala powder

·         ½ tsp amchur powder/1 tsp lemon juice

·         2 tbsp oil

·         Salt as required

·         2 tsp chopped coriander/dhaniya patta

Direction:

1.   Rinse and soak the chickpeas in 2 cups of water overnight or for atleat 8 hours.

2.   Drain the water. Rinse it and pressure cook the chickpeas with 1½ cup water turmeric, salt and whole spices. Pressure cook the chickpeas for 10 whistles on medium heat, till they are cooked completely. It should be cooked well and soft when mashed with spoon. The chickpea should not give you a bite when you eat it. Adding a pinch of baking soda also helps in making the chickpea soft.

3.   Remove the whole spices from the Cooker. Keep the cooked chickpeas along with the stock aside.

4.   In a grinder, take roughly chopped tomatoes, green chili, curry leaves, chopped ginger and garlic to make a puree.

5.   Heat oil in kadai, preferably iron kadai. Add finely chopped onions and saute till translucent. Then add the tomato puree and stir and sauté till it’s cooked and leaves the oil.

6.   Add turmeric powder, red chili powder, chole masala or Punjabi garam masala powder. Stir the whole masala mixture very well.

7.   Now add the chickpeas along with the stock. Mix well

8.   Add salt as required and simmer till the gravy has thickened. You can mash a few chickpeas with the back of the spoon to thicken the gravy.

9.   Lastly add dry mango powder or lemon juice and turn off the heat.

Tips:

You can also use canned chickpeas and add them once the tomatoes along with spices are sautéed. 

Chole can be made spicier by adding more red chili powder, garam masala and green chilies.

Serving Suggestion:

Serve hot kadhai Chole garnished with coriander leaves with Bhatura or puris. It can be garnished with sliced onions, tomatoes and lime or lemon.

Chole can be had with kulcha, naan or tandoori roti or rotis. Next best is steamed rice or jeera rice; of course you can also have it with potato pati and they taste good.