Matar chole recipeTweet
Matar chole is a very good side dish for chapatis, rotis or naans. When green peas and white chickpeas are cooked alongwith spices, it gives a unique taste to the dish. You can also use normal dry peas instead of green peas for this recipe. Matar chole is quick and easy to make too once the boiled chick peas and peas are ready. Do try this recipe and enjoy with hot rotis or naans.
- White chickpeas -1 cup
- Frozen green peas - 1 cup
- Onions - 2 (chopped finely)
- Tomatoes - 3 (chopped finely)
- Cumin seeds - 1/2 teaspoon
- Green chillies - 2
- Ginger-garlic paste - 1 teaspoon
- Coriander powder - 1 teaspoon
- Turmeric powder - 1/4 teaspoon
- Red chilli powder - 1 teaspoon
- Garam masala - 1 teaspoon
- Chopped coriander leaves - 2 tablespoons
- Salt to taste
- Cooking oil - 2 tablespoons
HOW TO MAKE MATAR CHOLE RECIPE Wash and soak white chickpeas overnight with sufficient water. Next day, drain the water and add fresh water. Add salt and pressure cook them upto 4 whistles or until soft. Once cooled down, drain the excess water and keep the boiled chickpeas aside.
Heat oil in a pan. Add cumin seeds and allow them to splutter. Add green chillies and onions and saute till onions become translucent.
Add ginger-garlic paste and saute for a minute.
Add chopped tomatoes and cook on a low flame till they become little soft.
Now add salt, coriander powder, turmeric powder, red chilli powder and garam masala and mix well. Cook for a minute or two.
Add boiled chickpeas and green peas and combine together. Cook on a low flame with the lid covered for upto 6-7 minutes. Add little water if required.
Once the peas are well coated with the masala and you get a desired consistency, switch off the flame.
NOTES : You can also use dry peas instead of frozen green peas for making matar chole. Soak dry peas overnight with sufficient water and next pressure cook them upto 5 whistles or until soft and use as required. You can also add little butter to give a rich flavor to the dish.