Chole Capsicum Masala Recipe

Chole Capsicum Masala is a north Indian style chickpea preparation with capsicum. This cuisine is popular all over India. The chole / kabuli-chana and capsicum (here I have used the green capsicum) are cooked deliciously in a cashew-based curry. The unique flavour of capsicum lends itself really well in this masala curry. Often I made this as a side dish for roti / paratha / any pulao. So why to wait? Let’s go by detailed instructions mentioned below in order to make this delicious chole capsicum masala. Course : Dinner Ingridients : 1 cup Kabuli Chana (White Chickpeas) , soaked and cooked until soft Green Bell Pepper (Capsicum) , diced 2 Onions , finely chopped 2 teaspoons Ginger Garlic Paste 2 teaspoons Coriander Powder (Dhania) 1 teaspoon Red Chilli powder 1 teaspoon Cumin powder (Jeera) 1/2 teaspoon Turmeric powder (Haldi) 1 teaspoon Kasuri Methi (Dried Fenugreek Leaves) 1/2 cup Cashew nuts 1 cup Homemade tomato puree Oil , for cooking Salt , to taste Instructions To begin making the Chole Capsicum Masala recipe, soak cashew nuts in warm water for 12 to 15 minutes.Heat oil in a wok/kadai. Add sliced onions and cook until golden brown.Add garlic paste and saute for 1 minute. Next add the cubed capsicum pieces and saute for 2 to 3 minutes.Then add cumin powder, coriander powder, turmeric powder and chilli powder. Fry for a minute, taking care not to burn.Now add the tomato sauce/puree and boiled chickpeas along with 2 cups of water.Let this mixture come to boil and then simmer for 5 minutes until the flavours mix together.Meanwhile, make a paste of soaked cashew nuts.Add the cashew paste to the curry along with salt. Simmer for 4 to 5 minutes.Add kasoori methi, remove from flame and serve hot.Serve Chole Capsicum Masala along with Kachumber Salad, Steamed Rice and Phulkas for a weekday meal.