Matar Chhole Recipe | matar Chhola

matar chhole recipe

Matar Chhole Recipe: An excellent all-purpose or multipurpose curry for Indian flatbreads or chaat recipes This recipe’s gravy is full of spice and flavor, but the addition of boiled white peas infuses the aroma, making it ideal for chaat recipes. The gravy base can be served for lunch or dinner with a variety of roti and paratha, but it tastes especially good with masala puri or any chaat recipe.

White peas, or matar, are well-known in Indian cuisine, particularly in Indian street food recipes. In most of these chaat recipes, it is used as a spicy sauce that combines dry and wet ingredients. However, it can also be prepared in a unique way to be used as a curry or sabji, as well as a sauce in chaat recipes.

Let’s face it, let’s be honest!! We’d all like to have a recipe that could meet the majority of our daily needs. There are no such magical recipes, but certain dishes can be made to serve multiple purposes. Matar ke chole is one such curry that is used not only as a sabji but also as a gravy sauce in many chaat recipes. I make this curry in bulk and store it in the refrigerator. When I’m in the mood for chaat, I take a portion of it and make masala puri or samosa chaat. The addition of green chutney and tamarind chutney to this gravy makes it a perfect combination meal. At the same time, you can serve it with a variety of Indian bread for lunch and dinner, such as roti, chapati, kulcha, and naan.

Moreover, some additional tips, suggestions, and variations to the matar chole recipe. To begin, soak dry matar thoroughly, preferably overnight, so that it softens when pressure is cooked. In fact, you can soak matar and freeze it for later use. Second, once the gravy is made, you can add more chaat masala if you intend to use it in chaat recipes. It is not required or mandatory, but you may include it for added flavor. Finally, after resting, the gravy may lose water content and thicken. As a result, when reheating it, you may need to add water to achieve the desired consistency.

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Matar Chhole Recipe Card:

matar chhole recipe

Matar Chhole Recipe

Matar chole is a spicy, savoury, and tangy gravy curry made from pressure-cooked white matar or peas in tomato puree. The popular and delicious chole recipe is common in most Indian cities, and there are numerous ways to prepare chole recipe.
Prep Time 15 mins
Cook Time 30 mins
Soaking Time 8 hrs
Total Time 8 hrs 45 mins
Course curry
Cuisine indian street food
Servings 4 Servings
Calories 134 kcal


For quick pressure cooking:

  • 1 cup white peas / safed matar (soaked overnight)  (soaked overnight)
  • 1/2 tsp  salt
  • 1/4 tsp  turmeric
  • 3 cups  water

For the curry:

  • 2 tbsp oil
  • 1  bay leaf
  • 3  pod cardamom
  • 1 inch  cinnamon
  • 4  cloves
  • 1/2 tsp  fennel
  • 1 tsp  cumin
  • pinch hing
  • 1  onion (finely chopped)  (finely chopped) 
  • 1  chilli (slit)  (slit)
  • 1 tsp ginger garlic paste
  • 1/4 tsp  turmeric
  • 1 tsp  chilli powder
  • 1 tsp  coriander powder
  • 1/2 tsp  cumin powder
  • 1/4 tsp pepper powder
  • 1 tsp  aamchur
  • 3/4 tsp  salt
  • cup  tomato puree
  • 1 cup  water
  • 1/2 tsp  garam masala
  • 1 tsp  kasuri methi (crushed)  (crushed)
  • 2 tbsp  coriander (finely chopped)  (finely chopped)


  • First, soak 1 cup white peas for 8 hours, or until thoroughly soaked.
  • Remove the soaked white peas from the water and place them in the cooker.
  • Add 1/2 teaspoon salt, 1/4 teaspoon turmeric, and 3 cup water
  • Cover and cook for 4 whistles, or until the peas are tender.
  • Heat 2 tbsp oil in a large kadai. 1 bay leaf, 3 cardamom pods, 1 inch cinnamon, 4 cloves, 1/2 teaspoon fennel, 1 teaspoon cumin, and pinch hing
  • Cook until the spices become aromatic.
  • 1 onion, 1 chilli, and 1 tsp ginger garlic paste are now added.
  • Sauté the onions until they are golden brown.
  • Keeping the flame low, add 1/4 teaspoon turmeric, 1 teaspoon chilli powder, 1 teaspoon coriander powder, 1/2 teaspoon cumin powder, 1/4 teaspoon pepper powder, 1 teaspoon aamchur, and 3/4 teaspoon salt.
  • Cook until the spices become aromatic.
  • Add  1½ cup tomato puree and continue to cook until the oil separates.
  • Now stir in the boiled white peas.
  • Adjust the consistency of the curry by adding 1 cup water as needed.
  • Cover and cook for 10 minutes, or until the flavours have been absorbed.
  • Now add 1/2 teaspoon garam masala, 1 teaspoon kasuri methi, and 2 tablespoons coriander Combine thoroughly.
  • Finally, serve matar ke chole alongside roti, kulcha, or chaats.
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  • First and foremost, adjust the consistency of the curry before serving because it thickens as it cools.
  • You can also use chole masala instead of all of the spice powder.
  • Furthermore, do not overcook the peas as they will become mushy.
  • Finally, when prepared spicy, matar ke chole tastes fantastic.

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