matar kulcha recipe | chole kulche recipe | kulche chole recipe

Method9 steps

1. 1

   Step 1: Pressure cook the overnight-soaked white peas (1 cup) with 2 cups water and ½ tsp salt for about 5 whistles, following your cooker instructions, until tender. Let pressure release fully before opening.

   Uses 1 cup white peas / safed matar (soaked overnight) · 2 cup water · ½ tsp salt

2. 2

   Step 2: Meanwhile, blend the mint, small tamarind piece, black cardamom (1), pepper (½ tsp), ½ tsp cumin, fennel, chutney ½ tsp chaat masala, amchur (0.5 tsp) and ¼ tsp salt with 2 tbsp water into a smooth jaljeera chutney. Add a little more water only if needed.

   Uses mint leaves · tamarind · 1 pod black cardamom · ½ tsp pepper · 0.5 tsp cumin seeds · 1 tsp fennel seeds · ½ tsp chaat masala · 0.5 tsp amchur (dried mango powder)

3. 3

   Step 3: Heat the 3 tsp oil and saute the finely chopped 1-inch ginger (1 piece) piece. Add the turmeric (0.25 tsp), chilli powder, hing, ground cumin (0.25 tsp), ground coriander, garam masala (¼ tsp) and remaining ½ tsp chaat masala; saute until fragrant.

   Uses 3 tsp oil · 0.25 tsp turmeric · 0.5 tsp Kashmiri red chilli powder · 1 pinch asafoetida (hing) · 0.25 tsp ground cumin · ½ tsp coriander powder · 1 piece fresh ginger · ¼ tsp garam masala

4. 4

   Step 4: additionally add in pressure cooked white peas and mix well.

   Uses overnight-soaked white peas pressure-cooked with two cups water and half teaspoon salt until tender, pressure fully released · chopped ginger and measured ground spices sauteed in three teaspoons oil

5. 5

   Step 5: mash slightly for desired consistency.

   Uses tender cooked peas mixed into fried ginger spices

6. 6

   Step 6: now add in prepared jaljeera chutney and mix well.

   Uses pea mixture lightly mashed for desired consistency · mint tamarind whole and ground spices blended with two tablespoons water

7. 7

   Step 7: Simmer for at least 5 minutes, adjusting consistency with a little water if needed.

   Minimum matar simmer · 5 minUses additional water only as needed for final consistency · spiced peas mixed with jaljeera chutney

8. 8

   Step 8: garnish with onion (2 tbsp), tomato (2 tbsp), coriander leaves, ginger (1 piece), green chilli (1), lemon (¼) and chaat masala (1 pinch).

   Uses 2 tbsp onion (finely chopped) · 2 tbsp tomato (finely chopped) · fresh coriander · 1 piece fresh ginger · 1 green chilli (slit) · ¼ lemon (wedge) · 1 pinch chaat masala · pea curry simmered at least five minutes, consistency adjusted

9. 9

   Step 9: finally, serve matar kulcha recipe with plain kulcha or naan.

   Uses hot peas topped with raw onion tomato herbs julienne ginger chilli lemon and pinch chaat masala