Green Pea Kadhi (Matar Kadhi) is a traditional winter comfort food in North India. Families often prepare it during the cold months because the tangy yogurt and warm spices are believed to aid digestion and provide warmth, and fresh seasonal peas add a sweet burst of flavor.

In Gujarat, kadhi is usually thinner and flavored with ginger‑turmeric; in Punjab, it is richer with added ghee and sometimes fried pakoras. The version shown by CookwithParul adds fresh peas and a special tempering, reflecting a Punjabi‑inspired winter style.

It is traditionally served hot with steamed basmati rice or roti, often accompanied by a side of pickles or papad. A final drizzle of ghee on top is common to enhance aroma and richness.

Matar Kadhi is popular during winter festivals such as Lohri and Makar Sankranti, as well as during family gatherings on cold evenings because its warm, soothing flavors are perfect for the season.

Authentic ingredients include sour plain yogurt, gram flour (besan), fresh green peas, mustard seeds, fenugreek seeds, and kasuri methi. Substitutes can be Greek yogurt (thinned), chickpea flour, or frozen peas, but the flavor profile changes slightly.

Green Pea Kadhi pairs beautifully with plain basmati rice, jeera rice, or soft roti. It also complements side dishes like aloo sabzi, bhindi fry, or a simple cucumber raita.

Common mistakes include adding salt before the kadhi boils, which causes the yogurt‑besan base to split, and not whisking the batter enough, leading to lumps. Also, overheating the final tempering can turn Kashmiri chili powder black.

Adding salt early interferes with the protein structure of the yogurt‑besan mixture, making it separate and curdle. Adding salt after the mixture reaches a boil stabilizes the emulsion and keeps the kadhi smooth.

Yes, you can refrigerate the kadhi for up to 3 days in an airtight container. Reheat gently on low heat, stirring frequently, and add a splash of water if it thickens too much.

The kadhi should have a smooth, slightly glossy surface with a light amber hue. It should coat the back of a spoon and the peas should be tender but retain their bright green color.

The YouTube channel CookwithParul specializes in Indian home‑cooking tutorials, focusing on traditional family recipes, seasonal dishes, and practical cooking tips for everyday cooks.

CookwithParul emphasizes quick, no‑fuss methods that stay true to authentic flavors while using minimal equipment. She often shares personal family stories and specific tricks—like adding black salt and timing the tempering—to ensure the dish turns out perfect every time.