Soak cashew nuts in warm water for 12-15 minutes.
Heat oil in a pan. Add sliced onions and cook until golden brown.
Add garlic paste and saute for 1 minute.
Next add the cubed capsicum pieces. Saute for 2-3 minutes
Then add cumin powder, coriander powder, turmeric powder and chili powder. Fry for a minute, taking care not to burn.
Now add the tomato sauce / puree and boiled chickpeas along with 2 cup of water.
Let this mixture come to boil and then simmer for 5 minutes until the flavors mix together.
Meanwhile, make a paste of soaked cashew nuts.
Add the cashew paste to the curry along with salt. Simmer for 4-5 minutes.
Add kasoori methi and remove from flame.
Serve this creamy and delicious chana capsicum masala curry hot with onion rings as garnishing as side dish for rotis / paratha / any pulao !
Last week, I had made this Mushroom CapsicumMasala, for dinner. I had a pack of mushrooms and a capsicum but no tomatoes, so instead I used a little yogurt in the dish and flavored it with kasuri methi/dried fenugreek leaves
Chana and chole mean chickpeas, and a masala is a blend of spices in powder or paste form. I've showcased several versions of chana masala on my blog, but I always enjoy playing around with different variations