Chole Masala with Capsicum

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Kuku Paka, Kathal (Jackfruit) Curry, Dahiwale Baingan and Arbi, GOSHT KOFTE KI CUT

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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

  • 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.

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