Step-by-Step Instructions

1. 1.Prepare the Kadhi Batter

   In a bowl, combine 1 cup curd and 2 tablespoons of besan. Whisk thoroughly until a smooth, lump-free batter is formed. Add 1 cup of water and mix well. Set aside.

2. 2.Sauté Aromatics

   Heat 2 tablespoons of oil in a large pan. Add 1 tablespoon of Panchphoron and let it splutter. Then add 1 teaspoon grated ginger, 2 chopped green chilies, and 1 tablespoon grated garlic. Sauté until fragrant and lightly browned.

3. 3.Cook Onions and Peas

   Add 1 large chopped onion to the pan and sauté until it turns golden brown. Next, add 3/4 cup green peas, 1/2 teaspoon turmeric powder, 1/2 teaspoon red chili powder, 1/2 teaspoon coriander powder, and salt to taste. Mix well and cook until the peas are slightly tender and the spices are well combined, about 3-4 minutes.

4. 4.Simmer the Kadhi

   Pour the prepared curd and besan mixture into the pan. Add 2 more cups of water. Stir continuously on medium heat until the kadhi comes to a boil and thickens, which takes about 7-8 minutes. Continue to simmer for a few more minutes until the kadhi reaches your desired consistency.

5. 5.Prepare and Add Tempering

   In a separate small pan, heat 1 tablespoon of oil. Add 1 tablespoon grated garlic and sauté until golden. Add 2 whole red chilies and fry until crisp. Turn off the heat, let it cool slightly, then add 1/2 teaspoon Kashmiri red chili powder (optional) for color. Immediately pour this tempering over the simmering kadhi.

6. 6.Garnish and Serve

   Garnish the Matar Kadhi with fresh chopped coriander leaves. Serve hot with steamed rice and sliced onions.