matar chole recipe | matar ke chole | matar ka chhola | matar ghugni

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this post is also available in ಕನ್ನಡ (Kannada), and हिन्दी (Hindi)

matar chole recipe | matar ke chole | matar ka chhola | matar ghugni with detailed photo and video recipe. an ideal all-purpose or multipurpose curry for indian flatbreads or for indian chaat recipes. the gravy of this recipe is loaded with spice and flavour but the addition of boiled white peas infuses the aroma which is ideal for chaat recipes. the gravy base can be easily served for lunch or dinner with a choice of roti and paratha but tastes great when served with masala puri or any chaat recipes.
matar ke cholematar chole recipe | matar ke chole | matar ka chhola | matar ghugni with step by step photo and video recipe. white peas or matar is quite famous in indian cuisine and especially in indian street food recipes. it is generally used as a spicy sauce in most of these chaat recipes which basically combines the dry and wet ingredients. but it can also be prepared in a unique way so that it can be used as a curry or sabji and also as a sauce to chaat recipes.

well, let’s be honest!! we all wish to have a recipe that would cater for most of our daily needs. there aren’t any such magic recipes but certain dishes can be made as multipurpose. matar ke chole is one such curry that is not only used as sabji but also predominantly used as gravy sauce for most of the chaat recipes. i personally make this curry in bulk and freeze it in the refrigerator. whenever i am in a mood to make a chaat, i take a portion of it and prepare masala puri or samosa chaat. adding green chutney and tamarind chutney on top of this gravy makes it a perfect combo meal. at the same time, you can serve as it is with a choice of indian bread like roti, chapati, kulcha and naan for lunch and dinner.

matar chole recipe

furthermore, some more additional tips, suggestions and variants to matar chole recipe. firstly, dry matar has to be soaked thoroughly and preferably overnight so that it gets soft when it is pressure cooked. as matter of fact, you may soak matar and freeze them for future use. secondly, once the gravy is prepared you may add additional chaat masala if you are planning it for chaat recipes. it is not required and mandatory but for the extra zing, you may add it. lastly, once the gravy is rested it may lose its water content and may thicken. hence while reheating it you may need to add water to bring it to the right consistency.

finally, i request you to check my other related curries recipes collection with this post of matar chole recipe. it includes my other related recipes like matar paneer, aloo tamatar ki sabji, methi matar malai, aloo matar, matar mushroom, sev tameta nu shaak, aloo chole, pindi chole, veg jalfrezi, kadai paneer. further to these i would also like to mention my similar recipe categories like,

matar chole video recipe:

recipe card for matar ke chole recipe:

matar ke chole

matar chole recipe | matar ke chole | matar ka chhola | matar ghugni

HEBBARS KITCHEN
easy matar chole recipe | matar ke chole | matar ka chhola | matar ghugni
No ratings yet
Prep Time 10 mins
Cook Time 30 mins
Soaking Time 8 hrs
Total Time 8 hrs 40 mins
Course curry
Cuisine indian street food
Servings 4 Servings
Calories 134 kcal


Ingredients
 

for pressure cooking:

  • 1 cup white peas / safed matar (soaked overnight)
  • ½ tsp salt
  • ¼ tsp turmeric
  • 3 cup water

for curry:

  • 2 tbsp oil
  • 1 bay leaf
  • 3 pod cardamom
  • 1 inch cinnamon
  • 4 cloves
  • ½ tsp fennel
  • 1 tsp cumin
  • pinch hing
  • 1 onion (finely chopped)
  • 1 chilli (slit)
  • 1 tsp ginger garlic paste
  • ¼ tsp turmeric
  • 1 tsp chilli powder
  • 1 tsp coriander powder
  • ½ tsp cumin powder
  • ¼ tsp pepper powder
  • 1 tsp aamchur
  • ¾ tsp salt
  • cup tomato puree
  • 1 cup water
  • ½ tsp garam masala
  • 1 tsp kasuri methi (crushed)
  • 2 tbsp coriander (finely chopped)

Instructions
 

  • firstly, soak 1 cup white peas for 8 hours or until it is soaked well.
  • drain off the water and transfer the soaked white peas to the cooker.
  • add ½ tsp salt, ¼ tsp turmeric and 3 cup water.
  • cover and pressure cook for 4 whistles or until the peas are cooked well.
  • 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.
  • saute until the spices turn aromatic.
  • now add 1 onion, 1 chilli and 1 tsp ginger garlic paste.
  • saute well making sure the onions turn golden brown.
  • 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.
  • saute until the spices turn aromatic.
  • further, add 1½ cup tomato puree and saute until the oil separates.
  • now add boiled white peas and mix well.
  • adding 1 cup water or as required, adjust the consistency of the curry.
  • cover and simmer for 10 minutes or until the flavours are absorbed.
  • now add ½ tsp garam masala, 1 tsp kasuri methi and 2 tbsp coriander. mix well.
  • finally, enjoy matar ke chole with roti, kulcha or chaats.

Nutrition

Calories: 134kcalCarbohydrates: 16gProtein: 3gFat: 8gSaturated Fat: 1gTrans Fat: 1gSodium: 782mgPotassium: 605mgFiber: 4gSugar: 7gVitamin A: 880IUVitamin C: 35mgCalcium: 66mgIron: 3mg


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how to make matar chole with step by step photo:

  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.
    matar chole recipe

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.

this post is also available in ಕನ್ನಡ (Kannada), and हिन्दी (Hindi)