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.