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Kadhai Chole

Kadhai Chole

Images on Rasoi Buddy are for illustrative purposes only and may not represent the exact appearance of the final dish.

Kadhai Chole is a spectacular and robustly spiced Punjabi dish that captures the intense flavors of open-flame iron cooking. Unlike standard gravies, this recipe is prepared in a traditional iron kadhai, which provides a professional-grade dark color and rustic metallic depth. The chickpeas are sautéed with a potent 'Kadhai Masala'—a freshly ground blend of coriander seeds, black peppercorns, and dried red chilies. Large chunks of capsicum and onions are tossed in at the end, providing a satisfying professional-grade crunch. It represents the masterful use of aromatics to create a dish that is both spicy and incredibly savory. Best served hot with tandoori rotis or fluffy bhaturas.

Prep Time25 mins
Cook Time30 mins
Servings4 People
DifficultyMedium
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Ingredients

2 cups Chickpeas, boiled
1 Capsicum, large cubes
1 Onion, large petals
2 Onions, finely chopped
3 Tomatoes, chopped
1.5 tbsp Ginger-Garlic paste
2 tbsp Kadhai Masala (coarsely ground)
1 tsp Cumin seeds
1 tsp Red chili powder
3 tbsp Ghee
Salt to taste
Ginger juliennes for garnish
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Cooking Instructions

Tips & Secrets

  • Using an iron kadhai is mandatory for achieving the authentic professional-grade dark color and metallic flavor profile.
  • Dry-roasting the spices just before grinding is the secret to a professional-grade intense aroma that defines this dish.
  • Do not overcook the capsicum and onion petals; they should provide a satisfying professional crunch against the soft chickpeas.
  • The Kadhai Masala should be coarsely ground, not a fine powder, specifically to add textural depth to the dish.

Nutritional Information(Per 1 portion (250g))

Calories

320 kcal

Protein

14g

Fat

12g

Carbs

38g

Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.