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.
- Heat 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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