Matar ke Chole – Matar Gughni Recipe – Matar Chole for Kulcha

    matar ke chole

    Matar ke Chole – Matar Gughni Recipe – Matar Chole for Kulcha

    Matar ke chole is popularly known with various names such as matar ghughni in Bihar and Bengal region, matar chole in Punjab and many more. This curry goes well with any Indian bread and on streets it is sold along with kulcha. Chole kulcha is one of the most relished street food all over India.

    You can make this chole and have it with kulcha, sev and chutneys as an evening snack or prepare it for one pot meal. This pea is also used to prepare ragda and ragda pattice as well. So, try out making this matar ghughni with these easy to follow step-by-step instructions along with the pictures as well and Enjoy!

    Directions

    Getting ready:

    Rinse the dried peas with water thoroughly and soak them in water for 8 to 10 hours. Drain out the excess water and soaked dried peas are ready to use.

    matar ke choleMaking:

    To pressure cook the dried soaked peas, take a pressure cooker and place the soaked peas into it, followed by 1 cup of water. Make sure that the peas are immersed nicely in water. Also, add ¾ tsp salt to the pressure cooker. Mix well and pressure cook the dried peas until one whistle.

    matar ke chole

    When it starts whistling reduces the flame and cook the peas for 2 more minutes on low flame. After 2 minutes, turn off the flame. Peas are now cooked through, take off the pressure cooker from flame and let the steam escape on its own and then check if they are tender and soft.

    matar ke chole

    Let us prepare masala for the dried peas. For this, heat a pan with 2 tbsp oil. When the oil is hot, splutter ½ tsp cumin seeds first. Then add ½ pinch asafoetida as well and keep the flame low to prevent browning of the spices.

    matar ke chole

    Then add following spices to the masala as well – ¼ tsp turmeric powder, 1.5 tsp coriander powder, 1 tsp ginger paste and sauté for a while. Then add tomato-green chilly paste and sauté the masala until oil starts leaving its edges and you get grainy textured masala. Keep the flame medium and keep stirring at regular intervals. When the oil starts leaving the sides of the masala, add ¼ tsp red chilly powder as well. You can adjust the quantity of red chilly powder as per your taste.

    matar ke chole

    Now mix the boiled peas to the masala, followed by some water. Add water as required to make the peas thick or thin in consistency. We are adding ½ cup water.

    matar ke chole

    Add the remaining salt as well, followed by ¼ tsp garam masala and some green coriander and mix well. Cover and cook the chole for 3 to 4 minutes on medium flame.

    matar ke chole

    After 4 minutes, turn off the flame and transfer the cooked dried matar chole sabzi to a serving bowl.

    matar ke choleServing:

    Garnish with some green coriander. Lip smacking and mouth drooling dried peas are ready. Serve these delectable tangy-zingy matar chole sabzi steaming hot with parantha, kulchas, naan or poori and relish eating.

    matar ke choleSuggestion

    • These dried peas take very less time to cook. But often despite soaking the peas for long hours, they don’t turn tender. In such situation, you can add ¼ tsp baking soda to the peas while cooking them.
    Matar ke Chole - Matar Gughni Recipe - Matar Chole for Kulcha matar ke chole
    Author: 
    Recipe type: Curry
    Cuisine: Indian
    Prep time: 
    Cook time: 
    Total time: 
    Serves: 4
     
    Ingredients
    • Soaked dried peas – 1 cup (200 grams)
    • Tomatoes – 2 (200 grams)
    • Green chilies – 2
    • Oil – 2 tbsp
    • Green coriander – 2 to 3 tbsp (finely chopped)
    • Cumin seeds – ½ tsp
    • Asafoetida – ½ pinch
    • Turmeric powder – ¼ tsp
    • Coriander powder – 1.5 tsp
    • Red chili powder – ¼ tsp
    • Garam masala – ¼ tsp
    • Ginger – 1 tsp (paste)
    • Salt – 1 tsp or to taste
    Instructions
    1. Rinse the dried peas with water thoroughly and soak them in water for 8 to 10 hours. Drain out the excess water and soaked dried peas are ready to use.
    2. To pressure cook the dried soaked peas, take a pressure cooker and place the soaked peas into it, followed by 1 cup of water. Make sure that the peas are immersed nicely in water. Also, add ¾ tsp salt to the pressure cooker. Mix well and pressure cook the dried peas until one whistle.
    3. When it starts whistling reduces the flame and cook the peas for 2 more minutes on low flame. After 2 minutes, turn off the flame. Peas are now cooked through, take off the pressure cooker from flame and let the steam escape on its own and then check if they are tender and soft.
    4. Let us prepare masala for the dried peas. For this, heat a pan with 2 tbsp oil. When the oil is hot, splutter ½ tsp cumin seeds first. Then add ½ pinch asafoetida as well and keep the flame low to prevent browning of the spices.
    5. Then add following spices to the masala as well - ¼ tsp turmeric powder, 1.5 tsp coriander powder, 1 tsp ginger paste and sauté for a while. Then add tomato-green chilly paste and sauté the masala until oil starts leaving its edges and you get grainy textured masala. Keep the flame medium and keep stirring at regular intervals. When the oil starts leaving the sides of the masala, add ¼ tsp red chilly powder as well. You can adjust the quantity of red chilly powder as per your taste.
    6. Now mix the boiled peas to the masala, followed by some water. Add water as required to make the peas thick or thin in consistency. We are adding ½ cup water. Add the remaining salt as well, followed by ¼ tsp garam masala and some green coriander and mix well. Cover and cook the chole for 3 to 4 minutes on medium flame.
    7. After 4 minutes, turn off the flame and transfer the cooked dried matar chole sabzi to a serving bowl. Garnish with some green coriander. Lip smacking and mouth drooling dried peas are ready. Serve these delectable tangy-zingy matar chole sabzi steaming hot with parantha, kulchas, naan or poori and relish eating.

     

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