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!