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.
Serve Chole Capsicum Masala along with Kachumber Salad, Steamed Rice and Phulkas for a weekday meal.
If you like this recipe, you can also try other Chole recipes such as
Cuisine: North Indian Recipes
Course: Dinner
Diet: Vegetarian
Equipments Used: Hard Anodised Kadai (Wok)
Cooks in 40 M
Total in 70 M
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.