Matar ke Chole is a popular North Indian dish made using green peas (matar) and potatoes (aloo), simmered with fragrant spices. This recipe includes cumin, coriander, bay leaves, and garam masala for an authentic flavor.
A hearty and filling dish that can be enjoyed with puri, paratha, or rice, Matar ke Chole is perfect for any meal, whether it’s breakfast, lunch, or dinner.
This easy-to-follow recipe takes a few simple ingredients and turns them into a comforting dish loved by all.
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What is Matar ke Chole?
Matar ke Chole, a popular street food, is a flavorful dish prepared with soaked green peas and a mix of fragrant spices.
While it’s a famous street food across India, especially in North India, it is equally loved in homes as a wholesome and filling meal. The combination of green peas and potatoes gives this dish a thick, gravy-like texture that pairs wonderfully with puris, parathas, or even plain rice.
The recipe is versatile, with many regional variations.
In Kolkata, it’s referred to as Ghugni, while in the north, it’s commonly known as Matar ke Chole.
Ingredients list of Matar ke Chole
- 400g soaked green matar (green peas)
- 3 medium-sized potatoes, peeled and cut into small pieces
- 2 bay leaves
- 4 dry chilies
- 3 cloves
- 1 stick cinnamon
- 3-4 black peppercorns
- 1/2 teaspoon cumin seeds
- 2 medium-sized onions, chopped
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 2 medium-sized tomatoes, chopped
- 1 teaspoon ginger-garlic paste
- 1/2 teaspoon cumin powder
- 1/3 teaspoon garam masala powder
- 1/2 teaspoon coriander powder
- Fresh coriander leaves for garnish
- Mustard oil, ghee, or refined oil
- Salt to taste
- Optional: Pinch of sugar to balance the taste
Step-by-Step Matar ke Chole Instructions
Step 1: Soak the Matar (Pea)
Soak 400g of dry green peas (matar) overnight in water.
Step 2: Prepare the Ingredients
Chop all the vegetables (potatoes, onions, tomatoes), and gather the spices (bay leaves, dry chilies, cloves, cinnamon, and black pepper).
Step 3: Pressure Cook Matar and Potatoes
In a pressure cooker, add the soaked matar, chopped potatoes, 1 bay leaf, 2 dry chilies, and the raw garam masala (3 cloves, cinnamon stick, black pepper).
Add enough water to cover the ingredients and cook for 3 to 4 whistles until the matar and potatoes are tender.
Step 4: Prepare the Masala
Heat mustard oil (or ghee/refined oil) in a pan.
Once the oil is hot, add 1 bay leaf, 2 dry chilies, and 1/2 teaspoon cumin seeds.
Sautéefor a few seconds.
Add the chopped onions and fry until they turn golden brown (about 6-7 minutes).
Stir in 1 teaspoon red chili powder, 1/2 teaspoon turmeric powder, and cook for a few seconds.
Add the chopped tomatoes and cook until they soften.
Stir in 1 teaspoon ginger-garlic paste and cook for 1 minute.
Add 1/2 teaspoon cumin powder, 1/3 teaspoon garam masala powder, and 1/2 teaspoon coriander powder.
Cook the masala on medium heat for 2 minutes.
Step 5: Combine Matar and Masala
Add the cooked aloo matar to the prepared masala.
Pour in the water used to cook the aloo matar, stir well.
Mash some of the potatoes with a spoon to thicken the gravy.
Add salt and cook on high heat for 5 minutes until the gravy thickens.
Step 6: Final Touches
Garnish with freshly chopped coriander leaves.
Optionally, add a pinch of sugar to balance the flavors.
Serve Matar ke Chole hot with puri, paratha, or rice.
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Health Benefits of Matar ke Chole
Rich in Protein: Green peas are an excellent source of plant-based protein, making this dish a great choice for vegetarians.
Packed with Fiber: Both potatoes and green peas are high in dietary fiber, aiding digestion and keeping you full for longer.
Vitamin-Rich: The dish is rich in vitamins A, C, and B6, boosting immunity and promoting skin health.
Heart Health: The use of mustard oil or ghee adds good fats to the diet, beneficial for heart health when consumed in moderation.
Pro Tips for Matar ke Chole
Soaking the Peas: Always soak the green peas overnight.
This reduces cooking time and ensures they absorb the spices well, resulting in better texture and flavor.
Use Fresh Spices: For the best flavor, use fresh whole spices like bay leaves, cloves, cinnamon, and cumin.
This enhances the aromatic quality of the dish.
Adjust Spice Levels: Tailor the heat by adjusting the amount of red chili powder and green chilies to your liking.
You can make the dish mild or extra spicy depending on your taste.
Thicken the Gravy: Mash some of the cooked potatoes to naturally thicken the gravy, giving it a rich and creamy texture.
Flavor Balance: Add a pinch of sugar at the end to balance the tanginess from tomatoes and the heat from the spices.
Oil Choice: Mustard oil adds a unique, robust flavor to the dish.
However, if you prefer a subtler taste, you can opt for ghee or refined oil.
Make it Healthier: For a lighter version, reduce the oil and use boiled potatoes instead of fried for a lower-calorie option.
Serve Hot: Matar ke Chole tastes best when served piping hot.
Garnish with fresh coriander for a burst of color and freshness.
Consistency Control: If you prefer a thicker gravy, cook uncovered for a few more minutes to let the liquid reduce.
Enhance with Lemon Juice: A dash of lemon juice at the end adds a fresh, tangy kick and enhances the flavors.
Notes for Matar ke Chole:
Make Ahead: You can cook the green peas and potatoes ahead of time and store them in the refrigerator for up to 2 days.
This makes the final preparation quicker.
Substitutions: If you don’t have green peas, you can substitute with white peas (safed matar) or even chickpeas (chole), but the cooking time may vary.
No Onion-Garlic Version: For a satvik (no onion-garlic) version, simply skip the onions and garlic.
The dish will still taste delicious with the other spices.
Adjust Gravy Consistency: If you like a thinner gravy, add more water while cooking.
For a thicker, richer gravy, cook it uncovered until it reaches your desired consistency.
Add Vegetables: For a more nutritious version, you can add carrots, green beans, or even bell peppers along with the potatoes.
Reheating Tip: When reheating, add a little water to maintain the gravy consistency, as it tends to thicken when stored.
Serving Suggestion: This dish pairs beautifully with puri, paratha, or steamed rice.
It can also be enjoyed as a chaat with chopped onions, tomatoes, and a squeeze of lemon.
Variations for Matar ke Chole:
Aloo Matar Chole: Add more potatoes to the dish and mash them slightly to thicken the gravy.
This creates a creamier texture and a hearty meal.
Matar Chole Chaat: Turn this dish into a street food-style chaat by topping it with chopped onions, tomatoes, green chilies, tamarind chutney, and sev.
Serve with papdis or puris for a delicious snack.
No Onion-Garlic Matar Chole: Skip the onions and garlic entirely to make a satvik version, perfect for fasting days or festivals. Increase the amount of tomatoes and spices to ensure the dish remains flavorful.
Kolkata-Style Ghugni: In Kolkata, this dish is known as Ghugni, where it’s often made with yellow peas (safed matar) instead of green peas.
The dish is also a bit more liquidy and typically topped with chopped onions, chilies, and coriander.
Carrot and Peas Chole: Add diced carrots along with potatoes to increase the nutritional content of the dish.
The sweet flavor of carrots complements the spiciness of the masala.
Methi Matar Chole: Add fresh fenugreek (methi) leaves to the dish for a unique flavor twist.
The bitterness of methi pairs well with the sweetness of the peas.
Paneer Matar Chole: For a protein-rich variation, add paneer cubes.
Fry them lightly and mix them into the chole towards the end for a rich, creamy taste.
Dry Matar Chole: Skip adding water and keep the dish dry for a stir-fried version.
This can be enjoyed as a side dish or a filling for wraps and sandwiches.
Matar Ke Chole with Coconut: For a South Indian twist, add grated coconut or coconut milk to the gravy.
This will give the dish a rich, creamy texture and a slightly sweet flavor.
Matar Chole with Chickpeas: Mix green peas with chickpeas for a combination of textures and flavors, making the dish even more filling and nutritious.
FAQs:
Can I make this recipe without onions and garlic?
Yes, you can skip onions and garlic for a satvik or no-onion, no-garlic version. The dish will still be flavorful.
Can I add other vegetables?
Yes, you can add carrots, cauliflower, or even spinach for added nutrition.
Can I store Matar ke Chole?
Yes, store the leftovers in the fridge for up to 2 days and reheat before serving.
What can I serve with Matar ke Chole?
It pairs well with puri, paratha, rice, or even pav.
Is Matar ke Chole good for weight loss?
It can be part of a weight loss diet if cooked with minimal oil and paired with whole grains.
Conclusion
Matar ke Chole is a versatile and nutritious dish that’s easy to prepare and packed with flavors.
Whether you enjoy it with puris, parathas, or rice, it’s a satisfying meal that’s perfect for any time of the day.
With its health benefits and rich taste, it’s a dish you’ll come back to time and time again.
Recipe Card:
Easy Matar ke Chole | आलू मटर का छोला
Ingredients
Ingredients
- 400 g soaked green matar green peas
- 3 medium-sized potatoes peeled and cut into small pieces
- 2 bay leaves
- 4 dry chilies
- 3 cloves
- 1 stick cinnamon
- 3-4 black peppercorns
- 1/2 teaspoon cumin seeds
- 2 medium-sized onions chopped
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 2 medium-sized tomatoes chopped
- 1 teaspoon ginger-garlic paste
- 1/2 teaspoon cumin powder
- 1/3 teaspoon garam masala powder
- 1/2 teaspoon coriander powder
- Fresh coriander leaves for garnish
- Mustard oil ghee, or refined oil
- Salt to taste
- Optional: Pinch of sugar to balance the taste
Instructions
Step-by-Step Recipe Instructions
Step 1: Soak the Matar
- Soak 400g of dry green peas (matar) overnight in water.
Step 2: Prepare the Ingredients
- Chop all the vegetables (potatoes, onions, tomatoes), and gather the spices (bay leaves, dry chilies, cloves, cinnamon, and black pepper).
Step 3: Pressure Cook Matar and Potatoes
- In a pressure cooker, add the soaked matar, chopped potatoes, 1 bay leaf, 2 dry chilies, and the raw garam masala (3 cloves, cinnamon stick, black pepper). Add enough water to cover the ingredients and cook for 3 to 4 whistles until the matar and potatoes are tender.
Step 4: Prepare the Masala
- Heat mustard oil (or ghee/refined oil) in a pan.
- Once the oil is hot, add 1 bay leaf, 2 dry chilies, and 1/2 teaspoon cumin seeds. Sauté for a few seconds.
- Add the chopped onions and fry until they turn golden brown (about 6-7 minutes).
- Stir in 1 teaspoon red chili powder, 1/2 teaspoon turmeric powder, and cook for a few seconds.
- Add the chopped tomatoes and cook until they soften.
- Stir in 1 teaspoon ginger-garlic paste and cook for 1 minute.
- Add 1/2 teaspoon cumin powder, 1/3 teaspoon garam masala powder, and 1/2 teaspoon coriander powder. Cook the masala on medium heat for 2 minutes.
Step 5: Combine Matar and Masala
- Add the cooked aloo matar to the prepared masala.
- Pour in the water used to cook the aloo matar, stir well.
- Mash some of the potatoes with a spoon to thicken the gravy.
- Add salt and cook on high heat for 5 minutes until the gravy thickens.
Step 6: Final Touches
- Garnish with freshly chopped coriander leaves. Optionally, add a pinch of sugar to balance the flavors. Serve hot with puri, paratha, or rice.
Notes
- Make Ahead: You can cook the green peas and potatoes ahead of time and store them in the refrigerator for up to 2 days. This makes the final preparation quicker.
- Substitutions: If you don’t have green peas, you can substitute with white peas (safed matar) or even chickpeas (chole), but the cooking time may vary.
- No Onion-Garlic Version: For a satvik (no onion-garlic) version, simply skip the onions and garlic. The dish will still taste delicious with the other spices.
- Adjust Gravy Consistency: If you like a thinner gravy, add more water while cooking. For a thicker, richer gravy, cook it uncovered until it reaches your desired consistency.
- Add Vegetables: For a more nutritious version, you can add carrots, green beans, or even bell peppers along with the potatoes.
- Reheating Tip: When reheating, add a little hot water to maintain the gravy consistency, as it tends to thicken when stored.
- Serving Suggestion: This dish pairs beautifully with puri, paratha, or steamed rice. It can also be enjoyed as a chaat with chopped onions, tomatoes, and a squeeze of lemon.
Nutrition Chart per Serving (Approx.)
| Nutrient | Amount (Per Serving) |
|---|---|
| Calories | 210 kcal |
| Protein | 7g |
| Carbohydrates | 35g |
| Fat | 5g |
| Fiber | 9g |
| Sodium | 500mg |
| Potassium | 400mg |