Ingredients: 1 cup Kabuli Channa – soaked boiled, 1 green capsicum – chopped, 2 onions – finely chopped, 2 teaspoons ginger garlic paste, 2 teaspoons coriander powder, 1 teaspoon red chili powder, 1 teaspoon cumin powder , 1/2 teaspoon turmeric powder, 1 teaspoon Kasuri methi, 1/2 cup cashew nuts, 1 cup tomato puree, oil – to cook, salt – as per taste
Time in minutes: 70 Servings: 4 Course: Dinner Diet: Vegetarian
Instructions: To make chickpea capsicum, soak cashew nuts in water for 12 to 15 minutes. Heat the oil in a skillet, cook the onion till it turns brown. Add ginger garlic paste and cook 1 minute. Add capsicum, and roast for 2-3 minutes. Now add cumin powder, coriander powder, turmeric and red chili powder and fry. Keep in mind that spices should not be burnt. Add tomato puree and boiled gram with 2 cups of water. Let it boil for 5 minutes and cook till the spices are mixed. Grind the soaked cashews. Add cashew paste to the curry with salt and cook for 4-5 minutes. Add kasuri methi and close the gas. Serve Chole Shimlamirch Masala with Phulka, Rice and Salad.