## Chole Capsicum Masala Recipe (North Indian Recipes Style) – Easy & Delicious Recipe
Discover how to make a delicious and authentic **Chole Capsicum Masala Recipe** with this easy-to-follow recipe. A traditional **North Indian Recipes Dinner**, this dish is **Vegetarian** and perfect for any occasion.
**Yields:** 4 servings
**Prep time:** 30 minutes
**Cook time:** 40 minutes
**Total time:** 70 minutes
**Cuisine:** North Indian Recipes
**Course:** Dinner
**Diet:** Vegetarian
### Ingredients for Chole Capsicum Masala Recipe:
* 1 cup Kabuli Chana (White Chickpeas) – soaked and cooked until soft
* Green Bell Pepper (Capsicum) – diced
* 2 Onions – finely chopped
* 2 teaspoons Ginger Garlic Paste
* 2 teaspoons Coriander Powder (Dhania)
* 1 teaspoon Red Chilli powder
* 1 teaspoon Cumin powder (Jeera)
* 1/2 teaspoon Turmeric powder (Haldi)
* 1 teaspoon Kasuri Methi (Dried Fenugreek Leaves)
* 1/2 cup Cashew nuts
* 1 cup Homemade tomato puree
* Sunflower Oil – for cooking
* Salt – to taste
### Step-by-Step Instructions to Make Chole Capsicum Masala Recipe:
1. soak cashew nuts in warm water for 12 to 15 minutes.
2. Heat oil in a wok/kadai.
3. Add sliced onions and cook until golden brown.
4. Add garlic paste and saute for 1 minute.
5. Next add the cubed capsicum pieces and saute for 2 to 3 minutes.
6. Then add cumin powder, coriander powder, turmeric powder and chilli powder.
7. Fry for a minute, taking care not to burn.
8. Now add the tomato sauce/puree and boiled chickpeas along with 2 cups of water.
9. Let this mixture come to boil and then simmer for 5 minutes until the flavours mix together.
10. Meanwhile, make a paste of soaked cashew nuts.
11. Add the cashew paste to the curry along with salt.
12. Simmer for 4 to 5 minutes.
13. Add kasoori methi, remove from flame and serve hot.
14. Serve Chole Capsicum Masala along with Kachumber Salad, Steamed Rice and Phulkas for a weekday meal.
### Tips for the Best Chole Capsicum Masala Recipe:
* Always use the freshest ingredients available for the best flavor.
* Ensure your oil is at the correct temperature before frying; too low and food absorbs oil, too high and it burns.
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