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Chickpeas and Paneer Pepper Curry

INGREDIENTS:

  1. White Chickpeas (kabuli chole) 2 cups
  2. Paneer 1 cup cut into cubes
  3. Capsicum 1 large cut into cubes
  4. Onions 2 large chopped
  5. Tomatoes 2 large chopped
  6. Ginger garlic paste 2tbsp
  7. Cumin seeds 1tsp
  8. Turmeric powder 1/2tsp
  9. Red chili powder 1tsp
  10. Garam masala powder 1tsp
  11. Coriander powder 1tsp
  12. Green chilies 3 slit
  13. Sugar 1tsp
  14. Salt to taste
  15. Oil 4tbsp

METHOD:

Serving Size 4

Soak Kabuli chole in water overnight. Pressure cook the chole with 3 cups of water salt and turmeric powder. After 3 whistles simmer the flame and cook for 15 mins. 

Open the lid of the cooker and blend a ladle full of chickpeas into a fine paste.

Heat oil in a pan and add the cumin seeds. Once they crackle add the chopped onions and green chilies. Sauté until the onions turn translucent. 

Next add the ginger garlic paste and stir fry for 2 to 3 mins. Add in the tomatoes and salt. Stir fry till the tomatoes turn mushy. Add this point add all the powdered spices and sugar. Add 1/2 cup water so that the dried spices do not burn.

Add the chopped capsicum. Give it a good mix and stir fry everything for 2 to 3 mins. Cover the lid and cook till the capsicum softens. Do not overcook the capsicum. 

Add water and adjust the amount of water based on the consistency you desire. Add salt and check the seasoning. Mix everything well and let it cook for few minutes.

Add in the boiled chole, mashed chole and the paneer cubes. Adding mashed chickpeas thickens the gravy.

Mix everything well. Cover and simmer for 5 mins.

Garnish with coriander leaves and slit green chilies. Serve hot with paratha or kulcha. 





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