Matar Chhole Recipe

Matar Chhole Recipe | Dried Peas Curry

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Ingredients:

Dry Peas/Matar – 250 gm soaked for 5 to 6 hours
Onion – 1 chopped
Tomato – 2 chopped
Green Chilies – 2
whole Cumin/Jeera – 1 tsp
Chopped Garlic – 4 to 5
Chopped Ginger – 1 inch
Turmeric/Haldi powder – 1 tsp
Coriander powder – 1 tsp
Chili powder – 1 tsp
Garam masala powder – 1 tsp
Hing/Asafoetida – 1 pinch
Bay leaf/ tej patta – 1
Salt as per taste
Oil

Method:

  • Pressure cook matar with 3 cups of water and 2 tsp salt.
  • Cook till two whistle.
  • Meanwhile grind 2 chopped tomatoes to make puree. Keep aside.
  • ┬áHeat oil in a kadai.
  • When oil is hot, add 1 pinch hing.
  • Add 1 tsp cumin and a bay leaf.
  • Add 4 to 5 chopped garlic. Saute till raw aroma goes off.
  • Add 1 Chopped Onion.
  • Add two green chilies.
  • Saute till onion turns golden.
  • Add 1 tsp turmeric, 1 tsp chili and 1 tsp coriander powder. Mix well.
  • Add prepared tomato puree.
  • Cook till mixture thickens with continuous stirring.
  • Add Salt.
  • Once mixture thickens, add chopped ginger.
  • Add boiled peas/matar. Mix well.
  • Add 2 to 3 cups of water.
  • When it comes to boil add 1 tsp garam masala powder.
  • Let it simmer for 5 minutes.
  • Turn off flame. Matar chhole is ready.

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