Matar Kadhi – Creamy & Quick

Step 1: Prepare the Curd-Besan Batter

In a bowl, combine 1 cup curd and 2 tablespoons of besan. Whisk thoroughly until the mixture is smooth and lump-free. Add 1 cup of water and whisk again to create a thin, consistent batter. Set aside.

Step 2: Sauté Aromatics and Onions

Heat 2 tablespoons of oil in a large pan or kadhai over medium-low heat. Add 1 tablespoon of Panchphoron and let it splutter and become fragrant. Then, add 1 teaspoon of grated ginger, 2 chopped green chillies, and 1 tablespoon of grated garlic. Sauté for about 1-2 minutes until the raw smell disappears and they turn light golden. Add 1 large chopped onion and cook until it turns golden brown, stirring occasionally.

Step 3: Add Peas and Spices

Once the onions are golden, add 3/4 cup of green peas to the pan. Immediately add 1/2 teaspoon of turmeric powder, 1/2 teaspoon of red chilli powder, 1/2 teaspoon of coriander powder, and salt to taste. Mix all the ingredients well and sauté for 2-3 minutes, ensuring the peas are slightly cooked and the spices are fragrant.

Step 4: Cook the Kadhi

Pour the prepared curd-besan mixture into the pan. Add an additional 2 cups of water. Stir continuously on medium heat until the kadhi comes to a rolling boil and begins to thicken. This should take about 7-8 minutes. Once it boils, reduce the heat to low and simmer for another 5-7 minutes, stirring occasionally, until it reaches your desired consistency.

Step 5: Prepare and Add Final Tempering (Tadka)

In a separate small pan, heat 1 tablespoon of oil. Add 1 tablespoon of grated garlic and sauté until it turns golden brown. Add 2 whole red chillies and cook until they are fragrant and slightly darkened. Turn off the heat. Let the oil cool slightly for about 30 seconds, then add 1 teaspoon of Kashmiri red chilli powder for color (optional) and mix quickly. Pour this tempering over the cooked kadhi.

Step 6: Garnish and Serve

Garnish the Matar Kadhi with a generous amount of fresh chopped coriander leaves. Stir gently to incorporate the tempering and coriander. Serve the hot Matar Kadhi with steamed rice, onions, and tomatoes for a delicious meal.

• Whisk the curd and besan mixture thoroughly to avoid lumps.

• Stir the kadhi continuously after adding the curd mixture until it comes to a boil to prevent curdling.

• Adjust the amount of water to achieve your desired kadhi consistency.

• Sauté the initial tempering ingredients on a slow flame to prevent burning and ensure maximum flavor.

• Add other vegetables like chopped carrots or potatoes along with peas.

• For a richer flavor, use ghee instead of oil for tempering.

• Add a pinch of asafoetida (hing) to the initial tempering for an aromatic touch.