Chole Capsicum Masala

Chole (chickpea) capsicum (bell pepper) 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 detail instructions mentioned below in order to make this delicious chole capsicum masala.

Preparation Time : 15 mins      |      Cooking Time : 20 mins

Ingredients :        

​Method :

1. Soak cashew nuts in warm water for 12-15 minutes.
2. Heat oil in a pan. Add sliced onions and cook until golden brown.
3. Add garlic paste and saute for 1 minute.
4. Next add the cubed capsicum pieces. Saute for 2-3 minutes
5. Then add cumin powder, coriander powder, turmeric powder and chili powder. Fry for a minute, taking care not to burn.
6. Now add the tomato sauce / puree and boiled chickpeas along with 2 cup of water.
7. Let this mixture come to boil and then simmer for 5 minutes until the flavors mix together.
8. Meanwhile, make a paste of soaked cashew nuts.
9. Add the cashew paste to the curry along with salt. Simmer for 4-5 minutes.
10. Add kasoori methi and remove from flame.
11. Serve this creamy and delicious chana capsicum masala curry hot with onion rings as garnishing as side dish for rotis / paratha / any pulao !

Notes :

• Don’t boil the curry too long after adding the cashew paste, just bring to a slow simmer.
• 4-5 tbsp cream can be used instead of cashew paste to thicken the gravy.
• Instead of garlic paste, ginger garlic paste can also be added.

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