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.
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 detail instructions mentioned below in order to make this delicious chole capsicum masala.
Preparation Time : 15 mins | Cooking Time : 20 mins
Ingredients :
Ingredients | Measurements |
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 | ½ 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 |
Method :
- 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.
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