Chole Capsicum Masala Recipe
Welcome to the delightful world of North Indian cuisine, where the warmth of spices and the freshness of vegetables combine to create unforgettable flavors. Chole Capsicum Masala is a vibrant and hearty dish that features chickpeas (chole) and bell peppers (capsicum) in a rich, spiced tomato gravy, perfect for any dinner table. This vegetarian recipe is not only a treat for the taste buds but also offers a wholesome meal option. Let’s dive into this aromatic recipe that serves four!
Ingredients
| Ingredient | Quantity |
|---|---|
| काबुली चन्ना (Kabuli Channa) | 1 कप (soaked and boiled) |
| हरी शिमलामिर्च (Green Capsicum) | 1 (chopped) |
| प्याज (Onions) | 2 (finely chopped) |
| अदरक लहसुन का पेस्ट (Ginger Garlic Paste) | 2 छोटी चमच्च |
| धनिया पाउडर (Coriander Powder) | 2 छोटी चमच्च |
| लाल मिर्च पाउडर (Red Chili Powder) | 1 छोटी चमच्च |
| जीरा पाउडर (Cumin Powder) | 1 छोटी चमच्च |
| हल्दी पाउडर (Turmeric Powder) | 1/2 छोटी चमच्च |
| कसूरी मेथी (Kasuri Methi) | 1 छोटी चमच्च |
| काजू (Cashew Nuts) | 1/2 कप |
| टमाटर प्यूरी (Tomato Puree) | 1 कप |
| तेल (Oil) | आवश्यकतानुसार (for cooking) |
| नमक (Salt) | स्वादानुसार |
Nutritional Information (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 280 kcal |
| Protein | 10 g |
| Carbohydrates | 40 g |
| Fiber | 7 g |
| Fat | 12 g |
| Sodium | 300 mg |
Preparation Time
| Activity | Time (minutes) |
|---|---|
| Preparation Time | 30 |
| Cooking Time | 40 |
| Total Time | 70 |
Instructions
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Soak Cashews: To start, soak the cashew nuts in water for about 12 to 15 minutes. This softening step is crucial for creating a smooth cashew paste later.
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Sauté Onions: In a deep skillet or kadhai, heat enough oil for cooking. Once hot, add the finely chopped onions and sauté until they turn golden brown. This caramelization adds a depth of flavor to the dish.
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Add Ginger Garlic Paste: Stir in the ginger garlic paste and cook for an additional minute until the raw smell dissipates.
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Incorporate Capsicum: Next, add the chopped green capsicum and sauté for about 2 to 3 minutes. The capsicum should retain its crunch to provide texture in the final dish.
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Add Spices: Sprinkle in the cumin powder, coriander powder, turmeric powder, and red chili powder. Stir-fry these spices for a minute, taking care not to burn them, as this will affect the dish’s flavor.
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Tomato Puree & Boiled Channa: Pour in the tomato puree and the soaked boiled chole along with 2 cups of water. Bring this mixture to a boil and let it simmer for about 5 minutes, allowing the flavors to meld beautifully.
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Prepare Cashew Paste: While the curry is simmering, drain the soaked cashew nuts and grind them into a smooth paste, adding a bit of water if necessary to achieve the desired consistency.
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Combine Cashew Paste: Stir in the cashew paste into the curry along with salt to taste. Cook this mixture for another 4 to 5 minutes, letting the richness of the cashew nut blend into the spices.
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Add Kasuri Methi: Finally, crumble in the kasuri methi (dried fenugreek leaves) for an aromatic touch, and give it one last stir before turning off the heat.
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Serve: Your Chole Capsicum Masala is now ready to be enjoyed! Serve it hot with soft phulkas (Indian flatbreads), steamed rice, and a fresh salad on the side for a complete and satisfying meal.
Tips for a Perfect Chole Capsicum Masala
- Choosing Chole: For best results, use dried chickpeas that have been soaked overnight. This enhances their texture and flavor.
- Spice Level: Adjust the amount of red chili powder according to your heat preference.
- Garnish: Consider garnishing with fresh coriander leaves for a pop of color and freshness.
This delightful Chole Capsicum Masala is not only delicious but also a great way to incorporate protein and fiber into your meal, making it a nutritious choice for dinner. Enjoy this vibrant dish and share it with your loved ones for a wholesome culinary experience!
