Ingredients: cup Kabuli Chana (White Chickpeas) - soaked and cooked until soft, Bell Pepper (Capsicum) - diced, Onions - finely chopped, teaspoons Ginger Garlic Paste, teaspoons Coriander Powder (Dhania), teaspoon Red Chilli powder, teaspoon Cumin powder (Jeera), teaspoon Turmeric powder (Haldi), teaspoon Kasuri Methi (Dried Fenugreek Leaves), cup Cashew nuts, cup Homemade tomato puree, Oil - for cooking, - to taste, Vegetarian diet
Instructions: 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.