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Chikkar Matar Masala
- Total Time: 50 minutes+ 6-8 hrs.
- Yield: 4 1x
Description
Chikkar Matar Masala is a rich and creamy North Indian curry made with white peas, potato, and curd, slow-cooked in desi ghee and aromatic spices. This Delhi-style safed matar recipe is perfect for pairing with kulchas, naan, or jeera rice. Silky in texture and loaded with flavor, it’s a soul-satisfying dish you’ll crave again and again!
Ingredients
Scale
- 250g white peas (सफेद मटर), soaked overnight
- 3.5 cups water
- ½ tsp salt
- 1 medium potato (आलू), halved
- 1 cup curd (दही)
- 3–4 tbsp desi ghee
- 2 green chilies (हरी मिर्च), finely chopped
- 2-inch piece ginger (अदरक), finely chopped
- 2 medium onions (प्याज़), finely chopped
- 1 tsp red chili powder
- ½ tsp turmeric powder
- 1 tbsp coriander powder
- 1 tsp roasted cumin powder (भुना जीरा पाउडर)
- 1 tsp pomegranate seeds (अनारदाना), crushed
- Salt to taste
- 1 tsp kasuri methi (कसूरी मेथी), crushed
- ½ tsp garam masala (गर्म मसाला)
Instructions
- In a pressure cooker, add the soaked white peas, halved potato, salt, and water.
- Pressure cook for 7–8 whistles until the peas are soft and mushy.
- Once the pressure releases, take 2 ladles of the boiled peas, the boiled potato, and curd.
- Blend everything into a smooth, creamy paste.
Prepare the Masala Base:
- Heat desi ghee in a kadhai.
- Add chopped green chilies and ginger; sauté for a minute.
- Add finely chopped onions and cook until golden brown (about 5–6 minutes).
- Add the blended matar-potato-curd paste.
- Mix in red chili powder, turmeric, coriander powder, roasted cumin powder, and anardana.
- Cook on medium heat, stirring occasionally, until the masala releases oil (about 9–10 minutes).
- Add the remaining boiled peas along with their water.
- Mix well and adjust consistency with warm water if needed.
- Cover and cook for another 6–7 minutes to let the flavors blend.
- Finish by adding crushed kasuri methi and garam masala.
- Mix well and simmer for another 1–2 minutes.
- Serve hot with kulchas, naan, paratha, or jeera rice. Enjoy!
Notes
- Soak the white peas overnight for best results. It ensures even cooking and a creamy texture.
- Pressure cook for 7–8 whistles to get that soft, melt-in-the-mouth consistency. The peas should be mushy, not just tender.
- Use fresh curd that isn’t too sour. It balances the richness without overpowering the dish.
- Blending boiled matar + potato + curd creates a creamy base – this step is the secret to the silky texture.
- Use desi ghee for an authentic flavor. It adds a rich depth that oil can’t replicate.
- Sauté onions till golden – don’t rush this step. It gives sweetness and body to the curry.
- Add spices after the puree, not before – this allows them to cook evenly and infuse the gravy.
- Adjust the gravy consistency with warm water – avoid cold water as it can dull the flavors.
- Kasuri methi and garam masala go in at the end to keep their aroma intact.
- For extra richness, add fresh cream, but it’s optional if you prefer a light version.
- For a tangy kick, squeeze a few drops of lemon juice just before serving.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Cuisine: North Indian
