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.
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 !
Notes
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.