सिर्फ 1बार हरे मटर की कढ़ी रेसिपी देखेंगे तो अभी बनाएंगे स्वाद के दीवाने हो जयेंगे MATAR Kadhi Recipe

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

1. 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

2. 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

3. 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

4. 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

5. 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

6. 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

7. 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

8. 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

9. 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

10. 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