Matar Ke Chole | Safed Vatana Usal | White Peas Curry

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Matar ke chole is a simple Indian curry made with dried white peas infused with earthy spices and herbs. This curry tastes delicious and is very easy to make.

This is a vegan, protein-rich,diabetic-friendly, one-pot curry best served with any Indian flatbread or with jeera rice.

About Matar Ke Chole

Matar ke chole in English translates to white peas curry. This is a simple everyday kind of Indian curry recipe made using dried white peas infused with basic Indian spices & herbs.

This is an incredibly tasty, rich and filling curry that pairs best with roti and paratha. This curry also pairs best with jeera rice along with some spicy pickle and papad.

Traditionally it is paired with Kulcha and is popularly served in dhabas and restuarants as Matar Kulcha.

This recipe is widely prepared in many Indian households with slight variations depending from region to region.

This matar or dried white peas are also used to make the popular Mumbai street food ragda pattice or ragda poori.

Many times when I am planning to make chaat recipes using these white peas, I always tend to soak some extra peas which can be then converted into making this delicious chole curry the next day.

To make this matar ke chole (curry), dried peas are soaked for about 6-8 hours or overnight. Once soaked they double in size. Then they are pressure cooked till soft.

This curry is mildly spiced and is a perfect recipe for beginners as it’s quite simple and straightforward.

This matar curry has a semi-thick consistency. If planning to pack for lunch box make sure to use very little water while making the curry.

You can also make this curry in a pressure cooker and in an instant pot.

Video Recipe

lngredients

Sukhe Matar / Safed Vatna (Dried White Peas) – We need to pre-cook the matar till they are soft. I cook in a pressure cooker for about 7-8 whistle.

Onion-Tomatoes – These make the base for the curry. We will require one large onion finely chopped along with one tomato finely chopped. If you do not eat onion, totally skip it, the curry tastes delicious without it too.

Whole Spices – We will require whole spices like cardamon, cloves and cinnamon which impart a nice flavour to this matar ke chole.

Spices & Herbs – Basic Indian spices go into making this delicious matar ke chole. Here instead of using garam masala I normally like to use kitchen king masala which is available in any Indian grocery store.

Oil – We will require 2 tablespoons of oil. I have used sunflower oil.

Water – To cook the peas and to adjust the consistency of the curry.

Variations

You can use chickpeas or dried green peas instead of white peas for making this recipe.

I have used onion & garlic in this recipe, you can totally skip if you don’t eat or don’t like it. It still tastes amazing.

Serving Suggestion

You can serve this matar ke chole with roti, paratha, chapati and even with jeera rice or as a side dish with pulao.

You can also serve the peas curry by itself adding some tamarind chutney (Imli chutney) and green coriander chutney along with raw onions.

This makes a perfect one-pot meal that is delicious and filling.

Storage Options

This matar ke chole stays good for about 4-5 days in the refrigerator. Reheat before serving.

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Step-by-Step Safed Vatana Usal Recipe

How to make Matar Ke Chole (white peas curry)

• Soak 1 cup matar (white peas) for 6-8 hours or overnight. These peas double in size when soaked so one cup will yield 2 cups of boiled matar required for the recipe.

• Once soaked, drain the water. Add a 1/2 teaspoon of turmeric powder & 1/4th teaspoon hing (asafoetida) in the peas and pressure cook the matar (peas) using 4 cups of water til 7-8 whistle. (these white peas take a long time to cook hence I always prefer to cook until 7-8 whistle until the peas are soft and cooked perfectly).

• Boiled Sukhe Matar (Dried White Peas) is ready.

• In a kadai, heat oil. Add cloves, green cardamon pods, cinnamon stick, bay leaf and cumin seeds (jeera). Saute for 15-20 seconds till the whole spices release their aroma.

• Add finely chopped onions.

• Saute onions till translucent.

• Add ginger-garlic paste and finely chopped green chillies.

• Saute till the raw smell of ginger-garlic fades away.

• Add finely chopped tomatoes.

• Cook this onion-tomato mixture till the tomatoes are soft.

• Add turmeric powder, red chilli powder, kitchen king masala (OR Garam Masala) and salt to taste.

• Mix well so that the spices are nicely incorporated with the onion-tomato mixture.

• Add the boiled matar (white peas).

• Add a cup of water or as per the consistency you need.

• Cover and let the matar ke chole simmer on low flame for about 6-8 minutes. Stir occasionally.

• Lastly, garnish with fresh coriander leaves and serve hot with flatbreads or jeera rice.

• Delicious Matar Ke Chole (White peas curry) is ready to serve. Serve with any flatbreads or with jeera rice.

Note:

Instead of using dried white peas (matar) you can also use chickpeas for making this recipe.

I have used onion & garlic in this recipe, you can totally skip it if you do not eat. It still tastes amazing.

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