🇮🇳 India · Food
Homestyle Kadai Chole
By eatmundo · August 3, 2026
🇮🇳 INA robust, flavor-packed chickpea curry cooked in a kadai (wok) with freshly ground spices and a tangy tomato base. It is a hearty vegetarian staple served at every major celebration.
Ingredients
check them off as you prepareHow to Make It
- 1
Soak 400g of chickpeas overnight, then drain and boil until tender; alternatively, use canned chickpeas if pressed for time.
- 2
Heat 2 tbsp of oil in a wide kadai or wok over medium-high heat, and sauté finely chopped onions until they turn a deep, translucent gold.
- 3
Stir in 1 tbsp of ginger-garlic paste and cook for 1 minute until fragrant, making sure to scrape up any bits from the bottom of the pan.
- 4
Add finely chopped tomatoes and cook for 5-7 minutes, crushing them as they soften until a thick, uniform masala base is formed.
- 5
Add 1 tsp cumin powder, 1 tsp coriander powder, 0.5 tsp turmeric powder, and 1 tsp salt, mixing well to allow the spices to bloom in the oil for 30 seconds.
- 6
Fold in the cooked chickpeas and add 1/2 cup of water to bring the curry together into a rich, clinging consistency.
- 7
Simmer on low for 10 minutes, allowing the chickpeas to fully absorb the spice profile, then sprinkle with 1 tsp garam masala for a final aromatic punch.
- 8
Finish by stirring vigorously, ensuring the chickpeas are well-coated with the thick gravy before removing from heat.
Frequently Asked Questions
Can I use canned chickpeas?+
Yes, but be sure to rinse them thoroughly under cold water to remove the metallic taste of the brine.
Why is the gravy not thick enough?+
Crush a small portion of the chickpeas against the side of the kadai while cooking; the starch will naturally thicken the gravy.
Is Kadai Chole spicy?+
It is moderately spiced; you can adjust the heat by reducing the amount of red chili used in the garam masala blend.
What is the best side for this?+
Serve with freshly baked bhature or naan, and a side of sliced red onions with green chilies.
🇮🇳 INMundo Match
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