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Mazedaar Green Matar Chole: A Winter Warmer That Will Dhamaal Your Taste Buds!

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Chef Curry Do’pyaza

Mazedaar Green Matar Chole: A Winter Warmer That Will Dhamaal Your Taste Buds!

Namaste and Sat Sri Akal, my foodie friends! Chef Curry Do’pyaza here, ready to whisk you away on another flavorful journey. Today, we’re diving into a dish that’s close to my heart, a vibrant and comforting hug in a bowl: Green Matar Chole!

This dish is especially popular in North India, particularly during the winter months. Think of it as the perfect dish to enjoy during Lohri celebrations, a cozy Diwali dinner, or simply a comforting meal on a chilly evening. The sweetness of the fresh green peas combined with the spicy tang of the chole makes it a truly unforgettable experience.

A Little Itihaas (History), Mere Dost!

Chole, in its various forms, has been a staple in Indian cuisine for centuries. The addition of green peas (matar) is a more recent, seasonal adaptation. It’s a delicious way to celebrate the winter harvest and add a touch of freshness to the classic dish. It’s a dish that speaks of simple pleasures and the joy of seasonal ingredients.

Get Ready to Cook!

Preparation Time: 20 minutes
Cooking Time: 45 minutes

Samagri (Ingredients) You’ll Need:

  • For the Chole:
    • 1 cup Kabuli Chana (Chickpeas), soaked overnight
    • 1 cup Hara Matar (Fresh Green Peas)
    • 2 medium Pyaaz (Onions), finely chopped
    • 2 medium Tamatar (Tomatoes), finely chopped
    • 1 inch Adrak (Ginger), grated
    • 4-5 cloves Lahsun (Garlic), minced
    • 2-3 Hari Mirch (Green Chilies), finely chopped (adjust to your spice level!)
    • 2 tbsp Tel (Cooking Oil) – I prefer mustard oil for that authentic Punjabi flavor!
    • 1 tsp Jeera (Cumin Seeds)
    • 1/2 tsp Hing (Asafoetida)
    • 1 tsp Haldi Powder (Turmeric Powder)
    • 2 tsp Dhaniya Powder (Coriander Powder)
    • 1 tsp Lal Mirch Powder (Red Chili Powder)
    • 1 tsp Garam Masala
    • 1 tsp Amchur Powder (Dry Mango Powder)
    • Salt to taste
    • Fresh Hara Dhaniya (Cilantro) for garnish

Vidhi (Instructions): Let’s Get Cooking!

  1. Pressure Cook the Chickpeas: Drain the soaked chickpeas and put them in a pressure cooker. Add 4 cups of water and a pinch of salt. Pressure cook for 4-5 whistles, or until the chickpeas are tender but not mushy.
  2. Sauté the Aromatics: While the chickpeas are cooking, heat the oil in a large pot or kadhai over medium heat. Add the cumin seeds and asafoetida. Let them sizzle for a few seconds.
  3. Brown the Onions: Add the chopped onions and sauté until they are golden brown and fragrant. This is key for a flavorful chole!
  4. Ginger-Garlic Magic: Add the grated ginger and minced garlic. Sauté for another minute until the raw smell disappears.
  5. Tomato Time: Add the chopped tomatoes and cook until they are soft and pulpy. This usually takes about 5-7 minutes.
  6. Spice It Up!: Add the turmeric powder, coriander powder, red chili powder, and salt. Sauté for another minute, stirring constantly to prevent burning.
  7. Combine and Simmer: Add the cooked chickpeas (along with some of the cooking liquid) and the green peas to the pot. Bring to a simmer, then reduce the heat and cover. Let it simmer for 15-20 minutes, allowing the flavors to meld together beautifully.
  8. Finishing Touches: Stir in the garam masala and amchur powder. Simmer for another 5 minutes.
  9. Garnish and Serve: Garnish with fresh cilantro. Serve hot with your favorite accompaniment!

Tips and Tricks for the Best Green Matar Chole:

  • Soaking is Key: Don’t skip the overnight soaking of the chickpeas. It helps them cook evenly and reduces cooking time.
  • Adjust the Spice: Feel free to adjust the amount of green chilies and red chili powder to your liking.
  • Fresh is Best: Using fresh green peas makes a huge difference in the flavor of this dish. If you can’t find fresh, frozen peas will work too.
  • Don’t Rush the Sautéing: Taking your time to properly sauté the onions and spices is crucial for developing a deep, rich flavor.

Cooking it Your Way:

  • Gas Stove: The traditional method, perfect for achieving that authentic smoky flavor.
  • Induction Stove: Works just as well as a gas stove.
  • Pressure Cooker: You can sauté the onions and spices directly in the pressure cooker before adding the chickpeas and peas for a faster cooking time.
  • Slow Cooker/Crockpot: Sauté the onions and spices in a pan, then transfer everything to the slow cooker. Cook on low for 6-8 hours for incredibly tender and flavorful chole.
  • Air Fryer, Oven, Microwave: These are not recommended for this recipe.

Poshan (Nutritional) Information:

Green Matar Chole is a good source of protein, fiber, and vitamins. It’s a healthy and satisfying meal that will keep you feeling full and energized.

Parosan (Serving) Suggestions:

  • Bhature: The classic pairing!
  • Puri: Another delicious option.
  • Rice: Plain or jeera rice.
  • Roti/Naan: Perfect for soaking up all that delicious gravy.
  • Salad: A refreshing side to balance the richness of the chole.

Aakhri Baat (Final Thoughts):

So there you have it, folks! My recipe for Mazedaar Green Matar Chole. I urge you to try this recipe at home and share the joy with your friends and family. Cooking is an act of love, and sharing good food is a way to spread happiness. Happy cooking!