Matar Jhol recipe
Matar jhol recipe is a spicy gravy made with green peas (matar) cooked in a tomato curry.
Yield: 2 people
Calories: 205kcal
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.