Chole Capsicum Masala Recipe

Ingredients

• 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

Steps

1. To begin making the Chole Capsicum Masala recipe, soak cashew nuts in warm water for 12 to 15 minutes.
2. Heat oil in a wok/kadai. Add sliced onions and cook until golden brown.
3. Add garlic paste and saute for 1 minute. Next add the cubed capsicum pieces and saute for 2 to 3 minutes.
4. Then add cumin powder, coriander powder, turmeric powder and chilli powder. Fry for a minute, taking care not to burn.
5. Now add the tomato sauce/puree and boiled chickpeas along with 2 cups of water.
6. Let this mixture come to boil and then simmer for 5 minutes until the flavours mix together.
7. Meanwhile, make a paste of soaked cashew nuts.
8. Add the cashew paste to the curry along with salt. Simmer for 4 to 5 minutes.
9. Add kasoori methi, remove from flame and serve hot.
10. Serve Chole Capsicum Masala along with Kachumber Salad, Steamed Rice and Phulkas for a weekday meal.