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.
If you like this recipe, you can also try other Chole recipes such as
- 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
- Sunflower Oil , for cooking
- Salt , to taste
How to make Chole Capsicum Masala Recipe
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.