Simple, practical, and full of everyday flavour, Kadai Chole/Chana - Spiced Chickpeas and Potatoes is a vegan, vegetarian Indian main made with fresh ginger, of garlic, and coriander powder in about 30 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 25 minutes
  • Total time: 30 minutes
  • Yield: 4
  • Category: Main Course
  • Cuisine: Indian

Ingredients

  • 1 tbsp fresh ginger ((chopped))
  • 5 cloves of garlic
  • 2 tsp coriander powder
  • 1/2 tsp ground cumin
  • 1 hot green chili (, divided)
  • 1 tsp paprika
  • 1 tsp oil
  • 1 cinnamon stick
  • 1 bay leaf
  • 2 tomatoes (, chopped(1.5 cups))
  • 15 oz can of chickpeas, drained (or 1.5 cups cooked chickpeas)
  • 1 small potato ((cubed))
  • 1/2 tsp salt
  • 1/2 green bell pepper ((thinly sliced))
  • 1/2 tsp minced ginger
  • 1/4 tsp smoked paprika ((or more, to taste))
  • 1/2 tsp ground coriander
  • 1/2 tsp garam masala
  • 1 tsp lemon juice
  • sliced onion, tomato, cayenne, cilantro, lemon juice for garnish

Method

  1. Blend together the ginger, garlic, half green chili, coriander, cumin and paprika with 2-3 tbsp of water until smooth.
  2. 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.
  3. Blend the tomatoes into a puree and add to the skillet, cook for 4 minutes or until garlic smell isnt raw.
  4. Add the chickpeas, potatoes, 1 cup of water and 1/2 teaspoon of salt. Cover, reduce heat to medium and cook for 10 minutes.
  5. 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.
  6. 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.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.