A vibrant and flavorful North Indian curry featuring sweet green peas simmered in a rich, spiced tomato and onion gravy. This comforting dish comes together quickly and pairs perfectly with roti or rice.
A soft, fluffy leavened flatbread from Punjab, traditionally cooked in a tandoor but easily made on a stovetop tawa. Perfect for scooping up rich curries like chole or dal makhani.
Tangy, aromatic Matar and Kulcha – a fiber-rich comfort food that warms you from within!
This north_indian dish is perfect for snack. With 561.8199999999999 calories and 13.559999999999999g of protein per serving, it's a nutritious choice for your meal plan.
fat
Red Chili Powder
(Adjust to your spice preference)
1.5 tsp Coriander Powder
0.75 tsp Garam Masala
1 tsp Kasuri Methi (Crushed between palms before adding)
1 tsp Salt (Adjust to taste)
1 cup Water (Use hot water for best results)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Sauté Aromatics
Heat oil in a heavy-bottomed pan or kadai over medium heat. Once hot, add the cumin seeds and let them splutter for about 30 seconds.
Add the asafoetida, followed immediately by the finely chopped onions.
Sauté the onions for 6-8 minutes, stirring frequently, until they become soft and turn a light golden brown.
2
Build the Masala Base
Add the ginger-garlic paste and slit green chilies. Cook for about 1 minute until the raw aroma disappears.
Add the tomato puree along with all the powdered spices: turmeric powder, red chili powder, and coriander powder. Add the salt.
Mix everything well and cook the masala for 7-9 minutes, stirring occasionally. Continue cooking until the mixture thickens and you see oil separating from the sides of the masala. This step is crucial for a deep flavor.
3
Simmer the Curry
Add the green peas to the cooked masala and stir for 1 minute to coat them well.
Pour in 1 cup of hot water, stir, and bring the curry to a gentle boil.
Reduce the heat to low, cover the pan with a lid, and let it simmer for 8-10 minutes. If using fresh peas, it may take a few minutes longer. Cook until the peas are tender.
4
Finish and Garnish
Uncover the pan. Stir in the garam masala and the crushed kasuri methi.
Simmer for another 1-2 minutes to allow the final flavors to meld into the gravy.
Turn off the heat. Garnish with freshly chopped coriander leaves. Let it rest for 5 minutes before serving hot.
390cal
8gprotein
51gcarbs
17gfat
Ingredients
2 cup Maida (approx 250g)
0.5 cup Curd (whisked until smooth)
1 tsp Sugar
1 tsp Baking Powder
0.5 tsp Baking Soda
1 tsp Salt
2 tbsp Oil (plus extra for greasing)
0.5 cup Warm Water (adjust as needed)
1 tsp Kalonji Seeds (for topping)
2 tbsp Coriander Leaves (finely chopped, for topping)
3 tbsp Butter (melted, for brushing)
Instructions
1
Prepare the Dough
In a large mixing bowl, sift or whisk together the maida, sugar, baking powder, baking soda, and salt to combine them evenly.
Create a well in the center of the dry ingredients. Pour in the whisked curd and 2 tbsp of oil.
Using your fingertips, mix the wet ingredients into the flour until the mixture resembles coarse breadcrumbs.
Gradually add warm water, a little at a time, and knead for 8-10 minutes to form a very soft, smooth, and pliable dough. It should be slightly sticky but manageable.
Grease the dough with a little oil, cover the bowl with a damp cloth or a lid.
2
Rest the Dough
Place the covered bowl in a warm, draft-free spot for at least 2 hours.
The dough will rise and become light and airy due to the leavening agents.
3
Shape the Kulchas
After 2 hours, gently punch down the risen dough and knead it for another minute.
Divide the dough into 8 equal portions and roll each portion into a smooth ball.
Take one dough ball, dust it lightly with dry flour, and roll it into a round or oval shape about 5-6 inches in diameter. Keep it slightly thicker than a chapati.
Sprinkle some kalonji seeds and chopped coriander leaves over the rolled kulcha. Gently press them into the dough with your palm or a rolling pin so they adhere well.
4
Cook the Kulchas
Heat a cast-iron tawa or a heavy-bottomed skillet over medium heat.
Take the shaped kulcha and flip it over (topping-side down). Apply a thin layer of water to the plain surface.
Carefully place the kulcha, water-side down, onto the hot tawa. The water helps it stick to the surface.
Cook for about 1-2 minutes, or until you see bubbles forming on the top surface.
Using tongs, flip the kulcha and cook the other side for another 1-2 minutes until golden-brown spots appear. Press gently with a spatula for even cooking.
For a charred, tandoori-like effect, you can carefully lift the kulcha with tongs and cook it directly over an open flame for 10-15 seconds, turning continuously until you see light char marks. Use caution during this step.
5
Serve
Remove the cooked kulcha from the tawa and immediately brush it generously with melted butter.
Serve hot with your favorite curry, such as Chole Masala or Dal Makhani.
