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.