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Chole Masala with Capsicum Recipe

Chole Masala with Capsicum is a popular Indian Curries
Author :
 
On :
Friday, 24 March, 2017
Category :
Vegetarian Recipe
Course :
Curries Recipe
Cuisine :
Indian Recipe
Technique :
Stewed Recipe
Difficulty :
Medium
Servings :
Serves 4
RATINGs :
Rated 2 based on 100 votes
2

Ingredients

  • One and a quarter cup - Kabuli chana (soak overnight in plenty of water)
  • 1 tsp - tea leaves (tied into a small muslin cloth to form a pouch)
  • 1 Bay Leaf
  • 2 capsicums, chopped
  • 1 tomato, chopped
  • 2 whole green chillies, slit lengthwise
  • 1 stalk- Curry leaves
  • 1/4 tsp - cinnamon-clove powder
  • 1/2 tsp - Garam Masala
  • 1 tsp - Chole Masala
  • 1 tsp - Coriander seed powder
  • 1/2 tsp - chilli powder
  • 1/4 tsp - Turmeric powder
  • 3-4 pinches Asafoetida powder
  • 1/2 tsp - Cumin seeds
  • juice of 1 Lemon
  • salt to taste
  • 2 tbsp - oil
  • 1 tbsp - Ghee or Butter
  • Grind to a paste:
  • 2 tbsp - boiled Chana
  • 1 Tomato
  • 1 tsp - Coriander leaves
  • 1 sprig Mint leaves
  • 1/2 cup - water in which Chana was boiled
  • 1 Bay Leaf (which was cooked with chana)
  • How to Make Chole Masala with Capsicum:

    1. Add bay leaf and the tea pouch to chana before pressure cooking.
    2. Pressure cook soaked chana till very soft, but not mushy (at least 5 whistles).
    3. Drain, but save water; do not discard.
    4. Heat oil in a heavy pan.
    5. Add capsicum and tomatoes, and stir fry for 2 minutes.
    6. Add ground paste, stir it, and cook till oil separates.
    7. Add all the dry masalas, salt and 1 cup of water that was drained from the chana.
    8. Allow to come to a boil, add chana, and let it resume boiling.
    9. Simmer till gravy is almost dry and remove from fire.
    10. Pour into serving dish.
    11. Before serving, temper as follows:
    12. Heat ghee in a small pan.
    13. Add cumin seeds and asafoetida, and allow it to splutter; add chillies and curry leaves.
    14. Add the lemon juice and 1/4 cup of water that was drained from the chana. Pour immediately over chana, and mix gently to blend a little.
    15. Serve hot with slices of bread, parathas, or bhaturas.




     

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