Chole Masala With Capsicum Recipe

Cooking Directions

• STEP 1.1. Soak the chickpeas overnight and cook them until tender.
• STEP 2.2. Heat oil in a pan and add cumin seeds, ginger, and garlic. Saute until fragrant.
• STEP 3.3. Add chopped onions and cook until golden brown.
• STEP 4.4. Add chopped capsicum and cook for a few minutes until slightly softened.
• STEP 5.5. Add tomato puree, turmeric powder, red chili powder, coriander powder, and salt. Mix well.
• STEP 6.6. Cook the masala for a few minutes until the oil separates.
• STEP 7.7. Add the cooked chickpeas and mix well. Simmer for 10-15 minutes to allow the flavors to blend.
• STEP 8.8. Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

• 1. Soaking the chickpeas overnight helps in reducing the cooking time.
• 2. You can adjust the spice level according to your preference by adding more or less red chili powder.
• 3. Adding a pinch of garam masala at the end enhances the flavor of the dish.

Storage and Serving

• 1. Leftover Chole Masala with Capsicum can be stored in an airtight container in the refrigerator for up to 3 days.
• 2. Reheat the dish in a pan or microwave before serving.
• 3. Serve the Chole Masala with Capsicum with steamed rice, jeera rice, or roti for a complete meal.