Kadai Chole

🔥 Prep- Rinse the 200 g Kabuli Chana and soak in enough water for 8 hours or overnight, then drain.

• Peel and finely chop the 1 pc Onion.
• Remove seeds and dice the 1 pc Capsicum into small pieces.
• Chop the 1 pc Tomato into medium chunks.
• Measure out 2 tbsp Oil, 1.5 tbsp Kadai Masala, 1.25 tsp Salt, and 100 ml Water into separate bowls for easy access.

🔥 Cook

• 1. Heat the 2 tbsp Oil in a kadai or deep skillet over medium heat until shimmering.
• 2. Add the chopped onion and sauté for 4 minutes until translucent.
• 3. Stir in the diced capsicum and cook for 3 minutes until slightly softened.
• 4. Add the chopped tomato and continue to cook for 2 minutes until it begins to break down.
• 5. Sprinkle the 1.5 tbsp Kadai Masala and 1.25 tsp Salt over the vegetables, stirring to coat, and cook for 1 minute to release the aromas.
• 6. Add the soaked and drained Kabuli Chana (200 g) to the kadai, mixing well with the spiced vegetables.
• 7. Pour in the 100 ml Water, bring the mixture to a gentle boil, then reduce heat to low and cover.
• 8. Simmer for 15 minutes, stirring occasionally, until the chickpeas are tender and the sauce thickens.
• 9. Uncover, increase heat to medium and cook for an additional 2 minutes to evaporate excess moisture if a dry texture is desired.
• 10. Taste and adjust salt if needed, then remove from heat.

🔥 Serve

• Transfer the Kadai Chole to a serving dish and garnish with a sprinkle of extra Kadai Masala or fresh coriander leaves if desired.
• Serve hot with warm roti, naan, or steamed basmati rice.
• Accompany with lemon wedges and sliced onions on the side for added freshness.