Chole Capsicum Masala Recipe
A vegetarian North Indian Recipes recipe with kabuli chana (white chickpeas) - soaked and cooked until soft, green bell pepper (capsicum) - diced, onions - finely chopped. Ready in 1h 10m, serves 4.
Curated byKavya Sharma🇮🇳
- 1
To begin making the Chole Capsicum Masala recipe, soak cashew nuts in warm water for 12 to 15 minutes
cashew nuts(1/2 cup) - 2
Heat oil in a wok/kadai
- 3
Add sliced onions and cook until golden brown
kabuli chana (white chickpeas) - soaked and cooked until soft(1 cup)onions - finely chopped(2) - 4
Add garlic paste and saute for 1 minute
teaspoons ginger garlic paste(2) - 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
teaspoons coriander powder (dhania)(2)red chilli powder(1 teaspoon)cumin powder (jeera)(1 teaspoon)turmeric powder (haldi)(1/2 teaspoon) - 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
homemade tomato puree(1 cup) - 9
Let this mixture come to boil and then simmer for 5 minutes until the flavours mix together
kabuli chana (white chickpeas) - soaked and cooked until soft(1 cup) - 10
Meanwhile, make a paste of soaked cashew nuts
kabuli chana (white chickpeas) - soaked and cooked until soft(1 cup)teaspoons ginger garlic paste(2)cashew nuts(1/2 cup) - 11
Add the cashew paste to the curry along with salt
teaspoons ginger garlic paste(2)cashew nuts(1/2 cup)salt - to taste - 12
Simmer for 4 to 5 minutes
- 13
Add kasoori methi, remove from flame and serve hot
kasuri methi (dried fenugreek leaves)(1 teaspoon) - 14
Serve Chole Capsicum Masala along with Kachumber Salad, Steamed Rice and Phulkas for a weekday meal
Nutrition Facts
Per serving
Rate this recipe
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Chole Capsicum Masala Recipe
A vegetarian North Indian Recipes recipe with kabuli chana (white chickpeas) - soaked and cooked until soft, green bell pepper (capsicum) - diced, onions - finely chopped. Ready in 1h 10m, serves 4.
Curated byKavya Sharma🇮🇳
Directions
14 steps- 1
To begin making the Chole Capsicum Masala recipe, soak cashew nuts in warm water for 12 to 15 minutes
cashew nuts(1/2 cup) - 2
Heat oil in a wok/kadai
- 3
Add sliced onions and cook until golden brown
kabuli chana (white chickpeas) - soaked and cooked until soft(1 cup)onions - finely chopped(2) - 4
Add garlic paste and saute for 1 minute
teaspoons ginger garlic paste(2) - 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
teaspoons coriander powder (dhania)(2)red chilli powder(1 teaspoon)cumin powder (jeera)(1 teaspoon)turmeric powder (haldi)(1/2 teaspoon) - 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
homemade tomato puree(1 cup) - 9
Let this mixture come to boil and then simmer for 5 minutes until the flavours mix together
kabuli chana (white chickpeas) - soaked and cooked until soft(1 cup) - 10
Meanwhile, make a paste of soaked cashew nuts
kabuli chana (white chickpeas) - soaked and cooked until soft(1 cup)teaspoons ginger garlic paste(2)cashew nuts(1/2 cup) - 11
Add the cashew paste to the curry along with salt
teaspoons ginger garlic paste(2)cashew nuts(1/2 cup)salt - to taste - 12
Simmer for 4 to 5 minutes
- 13
Add kasoori methi, remove from flame and serve hot
kasuri methi (dried fenugreek leaves)(1 teaspoon) - 14
Serve Chole Capsicum Masala along with Kachumber Salad, Steamed Rice and Phulkas for a weekday meal
About this recipe
A vegetarian North Indian Recipes recipe with kabuli chana (white chickpeas) - soaked and cooked until soft, green bell pepper (capsicum) - diced, onions - finely chopped. Ready in 1h 10m, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
