Chole Capsicum Masala Recipe: A Flavorful North Indian Delight
Chole Capsicum Masala is a beloved dish from North India that combines the richness of chickpeas (kabuli chana) with the crunch and mild bitterness of green capsicum, all enveloped in a creamy cashew-based gravy. The fragrant spices and hearty chickpeas make this dish an irresistible choice for dinner, perfect when paired with phulkas, rice, or parathas. This vegetarian curry offers a delightful blend of flavors that will tantalize your taste buds and bring warmth to any meal.
Cuisine: North Indian
Course: Dinner
Diet: Vegetarian
Prep Time: 30 minutes
Cook Time: 40 minutes
Serves: 4-6 people
Ingredients:
| Ingredient | Quantity |
|---|---|
| Kabuli Chana (Chickpeas) | 1 cup (soaked and boiled) |
| Green Capsicum (Bell Pepper) | 1, chopped |
| Onion | 2, finely chopped |
| Ginger-Garlic Paste | 2 teaspoons |
| Coriander Powder | 2 teaspoons |
| Red Chili Powder | 1 teaspoon |
| Cumin Powder | 1 teaspoon |
| Turmeric Powder | ½ teaspoon |
| Kasuri Methi (Dried Fenugreek) | 1 teaspoon |
| Cashews | ½ cup |
| Tomato Puree | 1 cup |
| Oil | For cooking |
| Salt | To taste |
Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | ~180 kcal |
| Protein | ~6 g |
| Carbohydrates | ~25 g |
| Fat | ~8 g |
| Fiber | ~4 g |
| Sodium | ~250 mg |
Instructions:
Step 1: Prepare Cashew Paste
Start by soaking the cashew nuts in boiling water for about 12-15 minutes to soften them. Once soaked, grind them into a smooth paste using a little water.
Step 2: Sauté Onions and Ginger-Garlic Paste
Heat oil in a large pan or wok over medium heat. Add the finely chopped onions and sauté them until they turn golden brown, releasing their rich aroma. Add the ginger-garlic paste and cook for 1 minute until the raw smell disappears.
Step 3: Cook the Capsicum
Add the chopped green capsicum (bell pepper) to the pan and sauté for 2-3 minutes. The capsicum should remain slightly crunchy, adding texture to the curry.
Step 4: Add Ground Spices
Now, it’s time to spice things up! Add the coriander powder, cumin powder, red chili powder, and turmeric powder. Fry the spices gently, ensuring they don’t burn, for about a minute.
Step 5: Incorporate Tomato Puree and Chickpeas
Pour in the tomato puree and stir well to combine with the sautéed onions and spices. Next, add the boiled chickpeas (kabuli chana) along with about 2 cups of water. Bring the mixture to a boil and let it simmer for 5 minutes, allowing the flavors to meld together.
Step 6: Add Cashew Paste and Simmer
Add the cashew paste to the curry along with salt to taste. Stir everything together and let it cook for an additional 4-5 minutes, ensuring the gravy becomes thick and creamy.
Step 7: Final Touch with Kasuri Methi
Sprinkle in the dried fenugreek leaves (kasuri methi) for that aromatic finish. Stir well and turn off the heat.
Step 8: Serve and Enjoy!
Your delicious Chole Capsicum Masala is now ready to be served! Enjoy this flavorful curry with hot phulkas, steamed rice, or crispy parathas. You can also serve it with a side of fresh salad for a complete meal.
Tips for the Perfect Chole Capsicum Masala:
- Soaking Chickpeas: If you’re using dried chickpeas, make sure to soak them overnight and cook them until tender. Alternatively, canned chickpeas can be used for a quicker preparation.
- Spice Level: Adjust the red chili powder to suit your spice preference. For a milder version, reduce the amount or use a mild chili powder.
- Consistency: If you prefer a thicker curry, let it simmer for a bit longer. You can also adjust the consistency by adding water as needed.
- Kasuri Methi: This dried fenugreek leaves add a unique flavor to the dish. If you don’t have it, you can skip it, but it’s highly recommended for an authentic taste.
This Chole Capsicum Masala is not only rich in flavor but also packed with nutrients, making it a wholesome and satisfying meal. Enjoy this delightful dish with your loved ones, and it’s sure to become a favorite on your dinner table!
