Matar Jhol recipe | How to make Matar Jhol recipe
Matar jhol recipe is a spicy gravy made with green peas (matar) cooked in a tomato curry. This recipe is adapted from aloo jhol recipe and is a popular North Indian dish mainly from Uttar Pradesh. The spicy thin curry floating over the curry is called as ‘tarri or jhol‘ and it adds spicy flavour to misal.
There are many variations of making this curry. Today, I have made it in a one-pot pan method. The other method is you can even boil green peas and then add it into the curry. Matar jhol is very popular all over India and is the easiest recipe to cook within 30 mins depending on the quantity.
Matar jhol can be served with puri, parantha, butter naan or steamed rice. It makes a good combination with jeera rice served along with round slices of onions and cucumber. Another popular recipe of matar is Aloo matar kachori.
The best season to enjoy any matar or peas recipe is during winter. So, give a treat to yourself and your family or enjoy your weekend with this delicious matar jhol with hot puris along with steamed rice or jeera rice.
Matar Jhol recipe Card
Matar Jhol recipe
Materials
For making tomato paste
- 2 large Tomatoes roughly chopped
- 2 Green chillies roughly chopped
- 1-inch Ginger chopped
For making Matar jhol
- 1 cup Green peas Fresh or Frozen
- 1 tsp Jeera/cumin seeds
- 1 tsp Rai/mustard seeds
- Bay leaf tej pata
- ½ tbsp Lal mirch powder/red chilli powder
- ½ tbsp Kitchen king masala
- 1 tsp Kasuri methi
- ¼ tsp Haldi/turmeric powder
- ½ tbsp Dhaniya powder/Coriander powder
- Salt per taste
- 2 to 3 tbsp Fresh coriander leaves finely chopped
- 1 tbsp Oil
Instructions
For making Paste:
- Add roughly chopped tomatoes, green chillies, and ginger in a mixer jar.
- Blend all the ingredients in the jar into a fine paste and keep it aside.
For making Matar jhol:
- Heat a tbsp of oil in the wok or kadhai and add jeera, rai, and tej pata. Saute all the ingredients for a few seconds.
- Now, lower the flame and add the tomato paste into the wok and stir it nicely.
- Turn the flame on medium and cover the wok with the lid and cook for few minutes till it turns aromatic.
- Then, add haldi, red chilli powder, coriander powder and kitchen king masala into the kadhai and give it a nice mix.
- Cover and cook for 10 to 12 minutes till the tomato paste and dry masala is cooked and oil starts releasing from the mixture.
- Now add salt to the masala and cook for a few seconds.
- When masala is cooked and a nice spicy aroma can be smelled, add green peas.
- Mix all the ingredients and cook for 2 mins without covering it.
- Now, add little water into the kadhai and mix it nicely and simmer it on medium flame.
- Lastly, garnish it with freshly chopped coriander leaves and crushed fenugreek leaves and give it a nice mix.
- Cover for at least a minute, so that the nice aroma stays into the gravy and every ingredient is mixed evenly.
- Matar jhol curry is ready to be served hot with puri, paratha or butter naan.
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Step by step instructions:
For making Paste:
- Add roughly chopped tomatoes, green chillies, and ginger in a mixer jar.
- Blend all the ingredients in the jar into a fine paste and keep it aside.
For making Matar jhol:
- Heat a tbsp of oil in the wok or kadhai and add jeera, rai, and tej pata. Saute all the ingredients for few seconds.
- Now, lower the flame and add the tomato paste into the wok and stir it nicely.
- Turn the flame on medium and cover the wok with the lid and cook for few minutes till it turns aromatic.
- Then, add haldi, red chilli powder, coriander powder and kitchen king masala into the kadhai and give it a nice mix.
- Cover and cook for 10 to 12 minutes till the tomato paste and dry masala is cooked and oil starts releasing from the mixture.
- Now add salt to the masala and cook for few seconds.
- When masala is cooked and a nice spicy aroma can be smelled, add green peas.
- Mix all the ingredients and cook for 2 mins without covering it.
- Now, add little water into the kadhai and mix it nicely and simmer it on medium flame.
- Lastly, garnish it with freshly chopped coriander leaves and crushed fenugreek leaves and give it a nice mix.
- Cover for at least a minute, so that the nice aroma stays into the gravy and every ingredient is mixed evenly.
- Matar jhol curry is ready to be served hot with puri, paratha or butter naan.
Finally, I would like to share my other veg Curry recipes from my blog. This includes Lobia recipe, Dal dhokli recipe, kala chana masala, Dum aloo recipe, Paneer kadhai recipe, Mushroom kadhai gravy recipe, Matar Jhol recipe, spicy misal pav recipe, matar ke chole recipe, etc. Also, go through our Indian bread section for a variety of rotis like Butter naan recipe, palak paratha recipe, kachori recipes and thalipeeth recipe. In addition to this, do visit my other recipes collection from my blog like Main course collection, Breakfast collection, Desserts collection, etc.
Did you try this recipe?
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