Step-by-step
1
firstly, soak 1 cup of white peas for 8 hours or until it is soaked well.
2
drain off the water and transfer the soaked white peas to the cooker.
3
add ½ tsp salt, ¼ tsp turmeric and 3 cup water.
4
cover and pressure cook for 4 whistles or until the peas are cooked well.
5
now in a large kadai heat 2 tbsp oil. add 1 bay leaf, 3 pods cardamom, 1 inch cinnamon, 4 cloves, ½ tsp fennel, 1 tsp cumin and pinch hing.
6
saute until the spices turn aromatic.
7
now add 1 onion, 1 chilli and 1 tsp ginger garlic paste.
8
saute well making sure the onions turn golden brown.
9
further keeping the flame on low, add ¼ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder, ½ tsp cumin powder, ¼ tsp pepper powder, 1 tsp aamchur and ¾ tsp salt.
10
saute until the spices turn aromatic.
11
further, add 1½ cup tomato puree and saute until the oil separates.
12
now add boiled white peas and mix well.
13
adding 1 cup water or as required, adjust the consistency of the curry.
14
cover and simmer for 10 minutes or until the flavours are absorbed.
15
now add ½ tsp garam masala, 1 tsp kasuri methi and 2 tbsp coriander. mix well.
16
finally, enjoy matar ke chole with roti, kulcha or chaats.
Video
Notes
- firstly, make sure to adjust the consistency for curry before serving as it thickens once cooled.
- also, you can add chole masala in place of adding all the spice powder.
- additionally, do not overcook the peas as it turns mushy.
- finally, matar ke chole recipe tastes great when prepared spicy.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/matar-chole-recipe-matar-ke-chole-matar/