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.