Kabul Kadlai Kalu Masala


I have tried and like it very much. it sure is worth a shot, try it Indian meals always have a curry dish as a part of it as we don’t like to eat only dry or semi dry food. Here is a recipe made with Chickpeas and Potato with curry. It is really delicious and has many variations across India, the one we are talking about here is from South India, Karnataka. Its made with chickpeas & Potatoes spicy curry made with onions, ginger & garlic together with dry and whole spices. Try this delicious recipe and get hooked on to it 🙂

Step-by-Step Easy & Quick Recipe –

Prep Time           Cook Time                 Total Time                   Yields

25 mins                    30 mins                     55 mins                     3-4 Serving


White Kabuli Chana – 200 gms

Tomato – large – 4 (250 gms)

Onion – 3 Onion (150 gms)

Garlic cloves small – 10 (7-8 gms)

Ginger – 25 gms

Fresh Green Coriander – ½ cup

Coconut – 50 gms

Khus khus – 1 teaspoon

Garam masala – ½ teaspoon

Cloves (Laung)- 2

Big cardamom (Badi elaichi)- 1

Cinnamon (Dal chini) – 1 small piece

Coriander powder – 3 teaspoons

Chili powder – 1 teaspoon

Turmeric powder (Haldi) – ½ teaspoon

Curry leaves – 4-5

Onion – small 1 – finely chopped

Green chili – 1 finely chopped

Potatoes – medium – 2 diced

Coconut – 50 gms

Ghee or butter – 1 tablespoon

Salt per taste

Water for boiling channa


  • Wash & soak chana overnight, morning boil with salt.
  • Chop Onion, garlic, ginger and tomato.
  • Heat 2 spoons olive oil in pan and saute all above ingredients the above together with coconut (either fry with the vegetables or put directly while blending.
  • Blend the fried vegetables along with 3 spoons of boiled white chana.
  • Heat pan and put 2 spoons olive oil and add mustard seeds, curry leaves , small chopped onion, chopped green chili, fry for 5-7 mins. Add the blended paste to it and add 2 diced medium potatoes. Add water if it starts getting very dry.
  • Add boiled channa to this mix and Fry further for another 15 mins
  • Serve hot and garnish with fresh green coriander.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s