सिर्फ 1बार हरे मटर की कढ़ी रेसिपी देखेंगे तो अभी बनाएंगे स्वाद के दीवाने हो जयेंगे Matar Kadhi Recipe
सिर्फ 1बार हरे मटर की कढ़ी रेसिपी देखेंगे तो अभी बनाएंगे स्वाद के दीवाने हो जयेंगे MATAR Kadhi Recipe is a easy Indian recipe that serves 4. 180 calories per serving. Recipe by CookwithParul on YouTube.
Prep: 15 min | Cook: 20 min | Total: 45 min
Cost: $21.38 total, $5.35 per serving
Ingredients
- 1.5 cup Plain Yogurt (full‑fat, slightly sour; if not sour, let sit at room temperature for 4‑5 hours)
- 0.5 cup Gram Flour (Besan) (approximately 6 heaped tablespoons)
- 1 tsp Turmeric Powder (small teaspoon)
- 0.5 tsp Red Chili Powder (adjust to heat preference)
- 4 cup Water (divided: 2 cups for batter, 2 cups for cooking)
- 2 tbsp Vegetable Oil (for the initial tempering)
- 0.5 tsp Cumin Seeds (small teaspoon)
- 1 tsp Mustard Seeds
- 1 tsp Whole Coriander Seeds
- 0.5 tsp Fenugreek Seeds (Methi Dana) (use sparingly to avoid bitterness)
- 2 pinch Asafoetida (Hing)
- 1 sprig Curry Leaves
- 1 medium Onion (thinly sliced)
- 1 tbsp Ginger‑Garlic‑Green Chili Paste (coarsely ground)
- 1.5 cup Fresh Green Peas (washed, no need to pre‑boil)
- 0.25 tsp Black Salt (Kala Namak) (adds tangy flavor)
- 1 tsp Kasuri Methi (Dried Fenugreek Leaves) (crush before adding)
- to taste Salt (add after the kadhi starts boiling)
- 1 tbsp Ghee (Clarified Butter) (for the final tempering; can use oil)
- 2 Dry Red Chilies (broken)
- 1 tsp Kashmiri Red Chili Powder (add after turning off heat to keep color bright)
Instructions
Prepare Yogurt‑Besan Batter
In a blender or grinding jar combine 1.5 cup plain yogurt, 0.5 cup gram flour, 1 tsp turmeric, and 0.5 tsp red chili powder. Blend on low for about 1 minute until completely smooth and no lumps remain.
Time: PT2M
Add Initial Water to Batter
Add 2 cup water to the blended mixture, give it a quick stir to incorporate, and set aside.
Time: PT1M
Heat Oil and Temper Spices
Heat 2 tbsp vegetable oil in a saucepan over high flame. Add 0.5 tsp cumin seeds, 1 tsp mustard seeds, 1 tsp whole coriander seeds, 0.5 tsp fenugreek seeds, 2 pinches asafoetida, a few curry leaves, and 2 pinches hing. Stir for 10‑15 seconds until the seeds crackle, then lower the flame.
Time: PT2M
Temperature: High
Sauté Onion
Add the sliced medium onion to the tempered oil. Cook on medium‑high heat, stirring occasionally, until the onion turns light pink (about 3 minutes).
Time: PT3M
Temperature: Medium‑High
Add Ginger‑Garlic‑Chili Paste
Stir in 1 tbsp ginger‑garlic‑green chili paste. Sauté for another 1 minute just until the raw aroma fades.
Time: PT1M
Temperature: Medium
Combine Yogurt‑Besan Mixture
Turn the flame to high and slowly pour the remaining 2 cup water into the pan, stirring continuously. Then, gradually add the yogurt‑besan batter while whisking to prevent curdling.
Time: PT3M
Temperature: High
Bring Kadhi to a Boil and Simmer
Allow the kadhi to come to a rolling boil while stirring continuously. Once boiling, reduce the flame to medium‑low, cover partially (leave a small gap), and simmer for 5‑7 minutes.
Time: PT5M
Temperature: Medium‑Low
Add Fresh Peas and Season
Add 1.5 cup fresh green peas, 0.25 tsp black salt, 1 tsp kasuri methi (crushed), and regular salt to taste. Stir gently and continue simmering for another 5 minutes until peas are tender and the kadhi thickens slightly.
Time: PT5M
Temperature: Medium‑Low
Prepare Final Tempering (Tadka)
In a small frying pan, heat 1 tbsp ghee (or oil) over medium heat. Add 2 broken dry red chilies, a few curry leaves, and quickly stir. Turn off the flame and sprinkle 1 tsp Kashmiri red chili powder, mixing gently.
Time: PT2M
Temperature: Medium
Finish and Serve
Pour the hot tadka over the simmering kadhi, give a quick stir, cover the pan, and let it rest for 2 minutes. Serve the green pea kadhi hot with steamed rice.
Time: PT2M
Nutrition Facts
- Calories
- 180
- Protein
- 6 g
- Carbohydrates
- 20 g
- Fat
- 6 g
- Fiber
- 4 g
Dietary info: Vegetarian, Gluten‑Free (besan is naturally gluten‑free), Dairy
Allergens: Dairy, Mustard, Fenugreek
Ingredient Substitutions
- Instead of Plain Yogurt: Greek yogurt (thin with water), Buttermilk (adjust thickness with water)
- Instead of Gram Flour (Besan): Chickpea flour, All‑purpose flour (different texture, not recommended)
- Instead of Turmeric Powder: Fresh turmeric (grated, 1 tsp equivalent)
- Instead of Red Chili Powder: Paprika (milder), Kashmiri red chili powder (for color, add later)
- Instead of Vegetable Oil: Ghee, Sunflower oil
- Instead of Cumin Seeds: Ground cumin (½ tsp)
- Instead of Mustard Seeds: Dry mustard powder (¼ tsp)
- Instead of Whole Coriander Seeds: Ground coriander (½ tsp)
- Instead of Fenugreek Seeds (Methi Dana): Kasuri methi (dry leaves) – add later
- Instead of Asafoetida (Hing): Garlic powder (tiny pinch)
- Instead of Curry Leaves: Bay leaf (different flavor)
- Instead of Onion: Shallots, No onion (omit for plain kadhi)
- Instead of Ginger‑Garlic‑Green Chili Paste: Ginger‑garlic paste + fresh green chili
- Instead of Fresh Green Peas: Frozen peas (same amount)
- Instead of Black Salt (Kala Namak): Regular salt + a pinch of citric acid
- Instead of Kasuri Methi (Dried Fenugreek Leaves): Fenugreek seeds (tiny amount)
- Instead of Salt: Sea salt
- Instead of Ghee (Clarified Butter): Vegetable oil
- Instead of Dry Red Chilies: Red chili flakes (¼ tsp)
- Instead of Kashmiri Red Chili Powder: Paprika
Equipment Needed
- Blender or Grinding Jar
- Mixing Bowl
- Saucepan or Kadhai
- Spatula or Wooden Spoon
- Lid for saucepan (optional)
- Small Frying Pan (for tempering)
- Measuring Cups and Spoons
- Knife and Cutting Board
- Serving Bowl (optional)
Critical Steps — Do Not Skip
- Blend yogurt and besan until completely smooth to avoid lumps.
- Never add salt before the kadhi reaches a boil; it prevents curdling.
- Add the final tempering off the heat to preserve the color of Kashmiri chili powder.
Chef Tips from the Video
- Use slightly sour yogurt for a tangier kadhi; the natural acidity balances the gram flour.
- Crush kasuri methi between your palms before adding to release its aroma.
- For extra richness, finish with a drizzle of melted ghee just before serving.
Troubleshooting
Kadhi splits or curdles.
Ensure no salt is added before boiling. Stir continuously while adding the yogurt‑besan mixture and keep the flame moderate.
Kadhi is too thick.
Add a little extra water (½‑1 cup) and simmer gently until desired consistency is reached.
Kadhi is bland.
Add a pinch more black salt or a splash of lemon juice at the end; increase the amount of kasuri methi.
Storage
Refrigerator: Store in an airtight container for up to 3 days. Reheat gently on low heat, stirring.
Freezer: Freeze in portion‑size containers for up to 1 month. Thaw overnight in fridge and reheat.
Room temperature: Not recommended; dairy can spoil.
Make-Ahead Tips
- The kadhi flavor deepens after a few hours; refrigerate and reheat before serving.
- Prepare the yogurt‑besan batter a day ahead and keep refrigerated.
Frequently Asked Questions
What is the cultural significance and history of Green Pea Kadhi in Indian winter cuisine?
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.
What are the traditional regional variations of Matar Kadhi in Indian cuisine?
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.
How is Green Pea Kadhi traditionally served in North Indian households?
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.
During which Indian festivals or celebrations is Matar Kadhi commonly prepared?
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.
What authentic ingredients are essential for a traditional Green Pea Kadhi versus acceptable substitutes?
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.
What other Indian dishes pair well with Green Pea Kadhi?
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.
What are the most common mistakes to avoid when making Green Pea Kadhi at home?
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.
Why does this Green Pea Kadhi recipe add salt only after the kadhi starts boiling?
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.
Can I make Green Pea Kadhi ahead of time and how should I store it?
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.
What texture and appearance should I look for to know my Green Pea Kadhi is done?
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.
What does the YouTube channel CookwithParul specialize in?
The YouTube channel CookwithParul specializes in Indian home‑cooking tutorials, focusing on traditional family recipes, seasonal dishes, and practical cooking tips for everyday cooks.
How does the YouTube channel CookwithParul's approach to Indian cooking differ from other Indian cooking channels?
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.
Last updated: August 24, 2026
