I love chickpeas, and I love the North Indian Shahi Chole curry, that usually goes amazing with either rice, roti, naan or parotta. Recently I had my bestie on a visit, so we made parotta and shahi chole for dinne. It was so yummy, I tell you! I have made this recipe several times, so now I’m gonna share it with you guys. Hope you’ll like it 😉
Shahi chole is usually made with a cashew cream and milk, but I used heavy cream instead, to make it super delicious with parotta. This recipe is for 2 persons.
150 g or 2 cups of cooked chickpeas
2 red onions, chopped
1 bell pepper, sliced
1 tablespoon of ghee or oil
2 teaspoons of tomato puree
0,25l heavy cream
1 teaspoon asafetida
2 teaspoons of garam masala
2 teaspoons of red cili powder
1 teaspoon of turmeric powder
1 teaspoon of coriander powder
½ teaspoon of mustard seeds
½ (or more) cup of water, optional
Use a saucepan, heat the oil and add the mustard seeds and onions. Let the seeds pop and make sure that the onions fry for a few minutes.
Add asafetida, garam masala, red chili powder, turmeric powder and coriander powder and salt. Mix it well and let it cook until the raw smell is gone.
Add the tomato puree and mix it well.
Now add the cream, and let it cook for 6-7 minutes. Then add the bell pepper and chickpeas.
If the curry is too thick, you can add some water, and let it cook for some minutes. Serve the curry with rice, naan, roti or parotta.