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.
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Yield / Serves
Boiled chickpeas / kabuli chana 3 cup
Capsicum (cubed) 2/3 cup
Onion (chopped finely) 1 cup
Garlic paste 1 tsp
Coriander powder 2 tsp
Chili powder 1 tsp
Cumin powder 1 tsp
Turmeric powder Â½ tsp
Kasoori methi 1 tsp
Cashew nuts 15-16 no.
Tomato puree Or Tomato sauce 2 cup Or 1 cup
Oil 4-5 tbsp
Salt As needed
Water As needed
Soak cashew nuts in warm water for 12-15 minutes. Heat oil in a pan. Add sliced onions and cook until golden brown.
Add garlic paste and saute for 1 minute. Next add the cubed capsicum pieces. Saute for 2-3 minutes
Then add cumin powder, coriander powder, turmeric powder and chili powder. Fry for a minute, taking care not to burn.
Now add the tomato sauce / puree and boiled chickpeas along with 2 cup of water. Let this mixture come to boil and then simmer for 5 minutes until the flavors mix together.
Meanwhile, make a paste of soaked cashew nuts. Add the cashew paste to the curry along with salt. Simmer for 4-5 minutes. Add kasoori methi and remove from flame.
Serve this creamy and delicious chana capsicum masala curry hot with onion rings as garnishing as side dish for rotis / paratha / any pulao !
- 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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