### TranslatedIngredients: 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 ### PrepTimeInMins: 30 ### CookTimeInMins: 40 ### TotalTimeInMins: 70 ### Servings: 4 ### Cuisine: North Indian Recipes ### Course: Dinner ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Chole Capsicum Masala recipe, soak cashew nuts in warm water for 12 to 15 minutes.Heat oil in a wok/kadai. Add sliced onions and cook until golden brown.Add garlic paste and saute for 1 minute. Next add the cubed capsicum pieces and saute for 2 to 3 minutes.Then add cumin powder, coriander powder, turmeric powder and chilli powder. Fry for a minute, taking care not to burn.Now add the tomato sauce/puree and boiled chickpeas along with 2 cups of water.Let this mixture come to boil and then simmer for 5 minutes until the flavours mix together.Meanwhile, make a paste of soaked cashew nuts.Add the cashew paste to the curry along with salt. Simmer for 4 to 5 minutes.Add kasoori methi, remove from flame and serve hot.Serve Chole Capsicum Masala along with Kachumber Salad, Steamed Rice and Phulkas for a weekday meal.