Chana Capsicum Mango Masala

HOW TO MAKE CHANA CAPSICUM MANGO MASALA | KABULI CHANA MASALA IN MANGO CORIANDER CAPSICUM SAUCE | CHANA MASALA IN GREEN CAPSICUM SAUCE | GARBANZO BEANS IN SPICY CAPSICUM MANGO GREEN GRAVY

Today's Chana Masala recipe is an interesting amalgamation of Kabuli chana, peppers and raw mangoes. Sounds yummy, isn't it! This recipe is my creativity. This recipe is light version of Chana masala..

A spicy and tempting Kabuli Chana (chickpea) is cooked with raw mangoes and capsicum. Capsicum works great with Chana (chick peas), and raw mango gives refreshing, light and delightful taste. You can enjoy this with Chapatti or bhatura (deep fried puffed Indian bread) 

Let's find out how to cook this delicious and lip smacking Chole Capsicum Masala in Raw Mango Capsicum Coriander Green Sauce with this easy stepwise instructions :

◾RECIPE DETAILS 

⚫Category: Vegetarian

⚫Course: Main Course

⚫Cuisine: Indian

⚫Difficulty: Medium

⚫Serving: 4

⚫Soak Time: overnight or 7-8 hours

⚫Prep Time: 10-12 min

⚫Cook Time: 20-25 min

◾INGREDIENTS REQUIRED 

⚫150g Kabuli Channa (chickpeas/ Garbanzo Beans)

⚫1 medium size onion

⚫2 medium size tomatoes

⚫2 Capsicum

⚫1 Raw Mango

⚫1 Handful Coriander leaves 

⚫1 tsp ginger paste

⚫3 green chilies 

⚫1tbsp cooking oil

⚫1tsp turmeric

⚫2tsp red chilly powder

⚫1tsp coriander powder

⚫Salt to taste

⚫Pinch of Garam masala powder (optional or as per taste)

◾COOKING INSTRUCTIONS 

✔STEP 1: WASH , SOAK OVERNIGHT AND PRESSURE COOKING OF CHICKPEAS

♨ Wash and soak the Kabuli Chana (chickpeas) in fresh water for about 6-8 hours or for overnight. 

♨ Rinse and drain away the water from Kabuli Chana.

♨ Pour enough fresh water into the pressure cooker. Add chick peas, salt and 1tsp cooking oil. Close the pressure cooker with the lid. Bring pressure cooker to full pressure over high heat. Allow 4-5 whistles, and then simmer for about 1-2 minutes. Let the pressure cooker cool down naturally. Open cooker, drain off the cooking liquid in a separate bowl and reserve. Remove chickpeas in a bowl, keep it aside.

✔STEP 2: MISE EN PLACE

♨Peel the onions and chop them finely.

♨Peel the raw mango, remove the seed and chop them finely.

♨Wash the tomatoes and finely chop or puree it.

♨Wash and chop capsicum in cubes. One capsicum will be added for making paste. Second will be added in cubes form  in this recipe.

♨Make a coarse paste of capsicum, raw mango and coriander leaves.

✔STEP 3 COOKING TIME 

♨ Heat oil in a pan. Add the onions, fry on high flame till light golden or translucent.

♨ Add 1tsp ginger and green chillies paste, blend well, cook this mixture for a minute.

♨ Add coarse paste of capsicum, raw mango and coriander leaves. Saute it for 3-5 minutes.

♨ Add tomato puree, cook on high flame for approximately 2-3 minutes till oil shows separately.

♨ Add dry ingredients i.e. turmeric powder, coriander powder, red chilly powder and salt to taste, mix and saute for a min.

♨ Add pressure cooked chickpeas, saute for a minute or two.

♨Add 1 cup stock and capsicum cubes, mix well. Let it gets cooked on low flame for 5-7 minutes till the gravy thickens and well prepared.

♨Finally add pinch of garam masala powder. Our chole capsicum masala is ready to dish out. 

♨ Serve hot garnished with coriander leaves, Serve this with pipping hot puris, roti, kulchas, bhaturas or even with chapattis.