To start making the Chole Capsicum Masala recipe, soak cashew nuts in heat water for 12 to fifteen minutes.
Warmth oil in a wok/kadai. Add sliced onions and prepare dinner till golden brown.
Add garlic paste and saute for 1 minute. Subsequent add the cubed capsicum items and saute for two to three minutes.
Then add cumin powder, coriander powder, turmeric powder and chilli powder. Fry for a minute, taking care to not burn.
Now add the tomato sauce/puree and boiled chickpeas together with 2 cups of water.
Let this combination come to boil after which simmer for five minutes till the flavours combine collectively.
In the meantime, make a paste of soaked cashew nuts.
Add the cashew paste to the curry together with salt. Simmer for 4 to five minutes.
Add kasoori methi, take away from flame and serve sizzling.
Serve Chole Capsicum Masala together with Kachumber Salad, Steamed Rice and Phulkas for a weekday meal.