Matar Ke Chole

Name: Matar Ke Chole
Total time: 2700 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 250 gms White dry peas (Matar); 1 medium onion paste; 1.5 tsp ginger garlic paste; 2 medium onions chopped finely; 1 inch ginger julienned; 2 tbsp tomato puree; 1/2 tsp turmeric powder; 1 tsp Kashmiri Red Chilli Powder; 1 tsp roasted cumin powder; 1/3rd tsp coriander powder; 1/2 tsp Chana Masala; 1/2 tsp cumin; 1/4th tsp asafoetida; As Required Dry roasted and ground bhaja masala; 1 tsp cumin; 1 tsp coriander; 2 dry red chillies; 1 tsp fennel seed; 2 bay leaves; 4 cardamoms; 1 stick cinnamon; 4 cloves; 5-6 black peppercorns; As needed salt to taste; 1/4th tsp sugar; 3 tbsp mustard oil; 1 tsp kasoori methi; 1 capsicum sliced; 2 green chillies chopped finely; 1 tbsp coconut chopped

Kumkum Chatterjee @cook_12055532

#Jan #W3
Matar ke Chole or Matar Ghugni is made with dry yellow peas. It is a popular Indian street food.It is a versatile recipe and ideal for Indian flatbread or can be used to make Indian chaat recipes. The gravy base can be served with a side of bread, roti, paratha, or kulcha. It tastes also great when used in various chaat recipes. Adding a green and tamarind chutney over the gravy and garnishing of onion etc as per choice, this is a perfect combo meal and relished with any Indian flatbread or made into tikki, kachori or samosa chaat. Chopped capsicum and cilantro make this dish all the more flavourful. Serve matar ghugni hot and relish the flavors of a high protein and nutritious dish.

Kumkum Chatterjee @cook_12055532

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Ingredients

45 minutes

4 servings

250 gmsWhite dry peas (Matar)
1 medium onion paste
1.5 tspginger garlic paste
2 medium onions chopped finely
1 inchginger julienned
2 tbsptomato puree
1/2 tspturmeric powder
1 tspKashmiri Red Chilli Powder
1 tsproasted cumin powder
1/3rd tsp coriander powder
1/2 tspChana Masala
1/2 tspcumin
1/4th tsp asafoetida
As RequiredDry roasted and ground bhaja masala
1 tspcumin
1 tsp coriander
2dry red chillies
1 tsp fennel seed
2bay leaves
4cardamoms
1 stick cinnamon
4cloves
5-6 black peppercorns
As neededsalt to taste
1/4th tsp sugar
3 tbspmustard oil
1 tspkasoori methi
1capsicum sliced
2green chillies chopped finely
1 tbspcoconut chopped
As neededwarm water
1 tbspcoriander chopped finely
To serve
As required Tamarind chutney, fried dry red chillies,coconut chips
as requiredSliced capsicum,coriander,onion chopped and lemon wedges

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Steps

45 minutes

1

Soak dry white peas overnight or for 5-6 hours in warm water so that they swell and become soft. Discard water. Add 3 cups fresh water,1/2 tsp salt and 1/4 th tsp turmeric powder, and the white peas. Pressure cook up to 4 whistles or until the peas are cooked well but not mushy. Make a paste of 1 chopped onion adding ginger garlic paste and 1 tbsp water.
2

Heat oil in a wok. Sprinkle cumin seeds, half-crushed whole garam masala, and a pinch of hing. Saute until the spices splutter and become aromatic. Now add 1 chopped onion and fry till translucent. Add the ground onion, ginger garlic, and green chili paste. Add turmeric, Kashmiri red chili powder, Chole Masala, cumin, and coriander powder and toss to mix well. Add tomato puree and saute till oil leaves the sides.
3

Dry roast and grind cumin, coriander, fennel, cardamom, cinnamon, cloves, dry red chilies, and bay leaves. This bhaja masala can be added to other curries as well which adds a special aroma to the dish.
4

Add the boiled white peas to the gravy and mix well. Add 1 cup water along with the stock of boiled peas. Adjust the consistency of the curry. Add sliced coconut, kasoori methi, and chopped capsicum. Cover and simmer for 5 minutes till all the flavours are absorbed.
5

Now sprinkle 1 tsp of dry roasted bhaja masala and mix well. Garnish with ginger juliennes, a few slices of capsicum, sliced coconut, dry red chilies, and chopped coriander. Finally serve hot with a drizzle of tamarind chutney, roasted bhaja masala, onion slices, and lemon wedges.