Follow these steps for perfect results
Green Capsicum
chopped
Kasuri Methi
Tomato Puree
Oil
Cumin Powder
Ginger Garlic Paste
Coriander Powder
Salt
as per taste
Turmeric Powder
Red Chili Powder
Kabuli Channa
soaked, boiled
Cashew Nuts
soaked
Onions
finely chopped
Soak cashew nuts in water for 12-15 minutes.
Heat oil in a skillet.
Cook finely chopped onion until brown.
Add ginger garlic paste and cook for 1 minute.
Add chopped green capsicum and roast for 2-3 minutes.
Add cumin powder, coriander powder, turmeric powder, and red chili powder and fry gently, being careful not to burn the spices.
Add tomato puree and boiled Kabuli Channa (chickpeas) with 2 cups of water.
Let it boil for 5 minutes and cook until the spices are well mixed.
Grind the soaked cashews into a paste.
Add cashew paste to the curry with salt and cook for 4-5 minutes.
Add Kasuri methi (dried fenugreek leaves) and turn off the heat.
Serve Chole Capsicum Masala with Phulka, Rice, and Salad.
Expert advice for the best results
Adjust the amount of red chili powder to control the spice level.
For a richer flavor, use homemade tomato puree.
Garnish with fresh coriander leaves before serving.
Everything you need to know before you start
20 minutes
Can be made 1-2 days in advance and stored in the refrigerator.
Serve in a bowl, garnished with fresh coriander and a dollop of cream (optional).
Serve hot with Phulka, Rice, or Naan.
Accompanied by a side salad.
Balances the spice.
Cools the palate.
Discover the story behind this recipe
A common vegetarian dish in North Indian cuisine, often served at gatherings and celebrations.
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