Creamy Chole Capsicum Masala (Chickpea & Bell Pepper Curry)
35 minutes
965 reads
About Creamy Chole Capsicum Masala (Chickpea & Bell Pepper Curry)
Craving a vibrant, flavorful curry that will warm you from the inside out? This Creamy Chole Capsicum Masala is a North Indian delight featuring tender chickpeas and crisp bell peppers simmered in a luxuriously rich cashew-based sauce.The aromatic spices dance with the nutty chickpeas and sweet bell peppers, creating a symphony of flavors and textures. This creamy, comforting dish is a true culinary experience.Serve hot with fluffy roti, naan, or fragrant rice for a complete and satisfying meal that will transport you straight to the heart of India.
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Recipe Time & More
Prep15 minutes
Cook20 minutes
Total35 minutes
Ingredients
For the Cashew Paste
- 15 Cashews
For the Chole Capsicum Masala
- 3 cup Chickpeas (kabuli chana), boiled
- 2 cup Bell Peppers capsicum, cubed
- 1 cup Onion finely chopped
- 1 tsp Garlic Paste
- 2 cup Tomato Puree
- 2 tsp Coriander Powder
- 1 tsp Chili Powder
- 1 tsp Cumin Seeds
- 1/2 tsp Turmeric Powder
- 1 tsp Fenugreek Leaves kasuri methi, dried
- 4 tbsp Oil
- 1 1/2 tsp Salt or to taste
- Water
Instructions
- Soak the cashews in warm water for 15 minutes to soften them for a smooth paste.
- Heat the oil in a large pan over medium heat. Add the chopped onions and sauté until golden brown and softened. This builds a flavor base for the curry.
- Add the garlic paste and sauté for 1 minute until fragrant. Be careful not to burn the garlic, as it can become bitter.
- Add the cubed bell peppers and sauté for 2-3 minutes until they slightly soften but still retain some crispness.
- Add the coriander powder, chili powder, cumin seeds, and turmeric powder. Sauté for 1 minute, stirring constantly, until fragrant. This blooms the spices and enhances their flavor.
- Pour in the tomato puree and the boiled chickpeas. Add 2 cups of water, or as needed to achieve desired consistency. Bring the mixture to a boil, then reduce heat and simmer for 5 minutes to allow the flavors to meld.
- While the curry simmers, drain the soaked cashews and blend them into a smooth paste using a blender or food processor. A little water can be added if needed to facilitate blending.
- Add the cashew paste to the simmering curry. Stir well to combine. The cashew paste adds richness and creaminess to the dish.
- Season with salt to taste. Simmer for another 4-5 minutes to allow the cashew paste to fully incorporate into the curry.
- Stir in the dried fenugreek leaves (Kasuri Methi) just before removing from heat. This adds a distinct aroma and flavor to the dish.
- Serve the Creamy Chole Capsicum Masala hot, garnished with onion rings, alongside roti, naan, or rice.
Recipe Notes
Good To Know
- 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.
- For extra depth, lightly roast the capsicum pieces in a dry skillet before adding them to the curry; this enhances their smokiness while maintaining their crunch.
- If you prefer a smoother gravy, blend the cooked onion, garlic, and cashew paste together before adding the spices—this results in a silkier, restaurant-style masala base.
- To add a subtle tang, stir in a teaspoon of dried mango powder (amchur) or a splash of tamarind extract just before finishing the curry, balancing the creamy cashew richness.
- If making ahead, keep the sautéed capsicum separate and add it just before serving to preserve its fresh crunch and vibrant color.
Expert Tips
- For a richer flavor, use whole spices and grind them fresh. This will elevate the aroma and taste of the curry.
- Adjust the spice level to your preference by adding more or fewer chili peppers. You can also use a milder variety of chili for a less intense heat.
- Garnish with fresh cilantro and a squeeze of lime juice just before serving for a burst of freshness.
Storage Instructions
- Store leftover curry in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in the microwave, adding a splash of water or cream if needed to loosen the sauce.
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Recipe Nutrition
Calories: 940kcalCarbohydrates: 67gProtein: 31gFat: 67gSaturated Fat: 1gPolyunsaturated Fat: 19.8gMonounsaturated Fat: 39.6gSodium: 570mgFiber: 12gSugar: 16g
Sasmita
Articles: 38
6 Comments
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What a delicious recipe! Thanks for posting.
Absolutely delicious! Can’t wait to try it.
I’m loving this recipe already!
This is exactly what I was looking for!
Like the twist of making chole in cashew nut gravy.
Such a delicious dish! Thank you.