Matar Kadhi Recipe | How to make Matar Kadhi at Home | Matar Ki Kadhi Recipe – Step By Step with Images and Video.
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Craving a comforting and flavorful dish that’s both hearty and satisfying? Look no further than Matar Kadhi! This delicious North Indian curry combines the tanginess of sour curd, the earthiness of gram flour, and the sweetness of green peas, all brought together with aromatic spices and a rich tempering of ghee and red chilies.
Not only is Matar Kadhi a treat for your taste buds, but it’s also packed with protein, fiber, and essential nutrients, making it a wholesome addition to your meal. The combination of creamy texture and vibrant flavors makes this dish perfect for cozy family dinners or festive gatherings.
In this recipe, I’ll guide you through easy, step-by-step instructions to create this delightful kadhi at home. Whether you pair it with steamed rice or warm roti, this dish is sure to impress with its comforting taste and rich aroma.
So, let’s dive in and make this flavorful Matar Kadhi to enjoy with your loved ones! 😊
Ingredients of Matar Kadhi Recipe
Matar Kadhi Recipe Video
Matar Kadhi Recipe | How to make Matar Kadhi at Home | Matar Ki Kadhi Recipe
Materials
- Curd – 1.5 cup
- Gram Flour – 1 tbsp
- Turmeric – 1 tsp
- Red Chilli Powder – 1/2 tsp
- Water – 4 cups
- Oil – 2 tbsp
- Cumin – 1/2 tsp
- Mustard Seeds – 1 tsp
- Coriander Coarse Powder – 2 tbsp
- Fenugreek Seeds – 1/2 tsp
- Asafoetida – 2 pinch
- Curry Leaves
- Chopped Onion – 1 pcs
- Ginger Green Chilli, Garlic Paste
- Green Peas – 1 cup
- Salt as per Taste
- Black Salt – 1/4 tsp
- Kasoori Methi – 1 tsp
- Chopped Coriander Leaves
- Ghee – 1 tbsp
Instructions
- To prepare delicious Matar Kadhi, add ½ cup of gram flour, 1½ cups of sour curd, 1 tsp turmeric powder, and 1/2 tsp red chili powder to a blender. Blend until smooth.
- Add 2 cups of water to the mixture and blend again for another minute to achieve a lump-free consistency.
- Heat 2 tbsp of oil in a pan over medium flame.
- Once the oil is hot, reduce the flame to low and add ½ tsp cumin seeds, 1 tsp mustard seeds, 1 tsp coriander seeds, 1/2 tsp fenugreek seeds, a pinch of asafoetida, and a few curry leaves. Sauté until fragrant.
- Add 1 finely chopped onion and sauté until it turns light pink.
- Stir in 1 tsp of ginger-green chili-garlic paste along with a few split green chilies. Roast until aromatic.
- Lower the flame, pour in the curd mixture, add 2 more cups of water, and stir well. Increase the heat and bring it to a boil.
- Once it starts boiling, add 1 cup of green peas and salt to taste. Mix well and let it cook.
- Add 1/4 tsp black salt and 1 tsp kasoori methi. Stir everything together and continue cooking.
- Partially cover the pan with a lid (leaving a small gap for steam to escape) and let it simmer for 5 minutes.
- After 5 minutes, turn off the heat and garnish with freshly chopped coriander leaves.
- For the tempering, heat 1 tbsp of ghee in a small pan.
- Once the ghee melts, add 2 dry red chilies, a few curry leaves, and 1 tsp Kashmiri red chili powder. Stir briefly and turn off the heat.
- Pour this hot tempering over the Kadhi and immediately cover the pan to let the flavors infuse.
- Your Perfect Matar Kadhi is now ready to be served. Enjoy it hot with steamed rice or roti!
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Matar Kadhi Recipe – Step By Step
1: To prepare delicious Matar Kadhi, add ½ cup of gram flour, 1½ cups of sour curd, 1 tsp turmeric powder, and 1/2 tsp red chili powder to a blender. Blend until smooth.
2: Add 2 cups of water to the mixture and blend again for another minute to achieve a lump-free consistency.
3: Heat 2 tbsp of oil in a pan over medium flame.
4: Once the oil is hot, reduce the flame to low and add ½ tsp cumin seeds, 1 tsp mustard seeds, 1 tsp coriander seeds, 1/2 tsp fenugreek seeds, a pinch of asafoetida, and a few curry leaves. Sauté until fragrant.
5: Add 1 finely chopped onion and sauté until it turns light pink.
6: Stir in 1 tsp of ginger-green chili-garlic paste along with a few split green chilies. Roast until aromatic.
7: Lower the flame, pour in the curd mixture, add 2 more cups of water, and stir well. Increase the heat and bring it to a boil.
8: Once it starts boiling, add 1 cup of green peas and salt to taste. Mix well and let it cook.
9: Add ¼ tsp black salt and 1 tsp kasoori methi. Stir everything together and continue cooking.
10: Partially cover the pan with a lid (leaving a small gap for steam to escape) and let it simmer for 5 minutes.
11: After 5 minutes, turn off the heat and garnish with freshly chopped coriander leaves.
12: For the tempering, heat 1 tbsp of ghee in a small pan.
13: Once the ghee melts, add 2 dry red chilies, a few curry leaves, and 1 tsp Kashmiri red chili powder. Stir briefly and turn off the heat.
14: Pour this hot tempering over the Kadhi and immediately cover the pan to let the flavors infuse.
15: Your Perfect Matar Kadhi is now ready to be served. Enjoy it hot with steamed rice or roti!
You can also read this post in Hindi and Marathi.
