Chole Masala with Capsicum

Recipe by
Total Time:
15-30 minutes
Nutrition facts:

240 calories calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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How to Make Chole Masala with Capsicum

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