Chole Capsicum Masala Recipe
Overview
Chole Capsicum Masala is a delightful North Indian dish that beautifully combines the wholesome goodness of chickpeas (Kabuli Chana) with the vibrant crunch of green bell peppers (capsicum). This vegetarian delight is packed with flavors from spices, onions, and a creamy cashew nut sauce, making it a perfect addition to your dinner table. Serve it alongside steamed rice, phulkas, and a refreshing Kachumber salad for a wholesome meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Kabuli Chana (White Chickpeas) | 1 cup (soaked and cooked until soft) |
| Green Bell Pepper (Capsicum) | Diced |
| Onions | 2 (finely chopped) |
| Ginger Garlic Paste | 2 teaspoons |
| Coriander Powder (Dhania) | 2 teaspoons |
| Red Chilli Powder | 1 teaspoon |
| Cumin Powder (Jeera) | 1 teaspoon |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Kasuri Methi (Dried Fenugreek Leaves) | 1 teaspoon |
| Cashew Nuts | 1/2 cup (soaked in warm water) |
| Homemade Tomato Puree | 1 cup |
| Sunflower Oil | For cooking |
| Salt | To taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~300 kcal |
| Protein | 12 g |
| Carbohydrates | 40 g |
| Fat | 10 g |
| Fiber | 8 g |
Preparation Time
| Time | Duration |
|---|---|
| Preparation Time | 30 minutes |
| Cooking Time | 40 minutes |
| Total Time | 70 minutes |
Servings
| Servings | 4 |
Cuisine
| Type | North Indian |
| Course | Dinner |
| Diet | Vegetarian |
Instructions
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Soak the Cashews: Begin by soaking the cashew nuts in warm water for 12 to 15 minutes. This will soften them and make them easy to blend into a smooth paste.
-
Sauté the Onions: In a wok or kadai, heat a generous amount of sunflower oil over medium heat. Add the finely chopped onions and sauté until they turn golden brown, which should take about 5-7 minutes.
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Add Garlic: Incorporate the ginger garlic paste into the wok, stirring well to combine. Sauté for an additional minute to enhance the flavors.
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Cook the Capsicum: Introduce the diced green bell pepper (capsicum) to the wok. Sauté for 2 to 3 minutes, allowing the capsicum to soften slightly while retaining its vibrant color.
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Spice It Up: Sprinkle in the cumin powder, coriander powder, turmeric powder, and red chilli powder. Fry the spice mixture for about a minute, ensuring you stir continuously to avoid burning the spices.
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Add Tomato and Chickpeas: Pour in the homemade tomato puree along with the boiled chickpeas, and add approximately 2 cups of water to the mixture. Stir well and allow the mixture to come to a boil.
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Simmer: Once boiling, reduce the heat to low and let the curry simmer for 5 minutes. This allows the flavors to meld beautifully.
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Make Cashew Paste: While the curry simmers, drain the soaked cashew nuts and blend them into a smooth paste with a bit of water if necessary.
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Combine Cashew Paste: Add the cashew paste to the simmering curry along with salt to taste. Stir well to incorporate and let it simmer for another 4 to 5 minutes, allowing the cashew paste to thicken the sauce.
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Finish with Kasuri Methi: Finally, sprinkle in the kasuri methi and remove the wok from the flame. Stir gently to combine all the flavors.
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Serve: Serve the Chole Capsicum Masala hot, alongside Kachumber salad, steamed rice, and phulkas for a satisfying and wholesome weekday meal that brings warmth and flavor to your dining experience.
Enjoy your Chole Capsicum Masala!
This dish is not only a feast for the eyes with its vibrant colors but also a treat for the taste buds, ensuring you and your family savor every bite. Perfect for impressing guests or enjoying a comforting meal at home, Chole Capsicum Masala is a must-try for any lover of Indian cuisine.
