Matar Chole is a flavourful and hearty North Indian recipe that brings together the goodness of green peas (matar) and chickpeas (chole) in a rich, spicy gravy. This matar chole recipe is the earthy savoury flavour combined with aromatic spices that are bound to be on the Indian foodie's list of favourites. The preparation starts by boiling chickpeas and green peas together until they are tender, and then they are simmered in a spiced tomato-based gravy with onions, tomatoes, ginger, garlic, and a lot of spices like cumin, coriander, garam masala, and turmeric. What is achieved is a thick, delectable curry perfectly paired with rice, roti, or bhature. This matar chole is quite satisfying and wholesome while offering a good source of protein, fibre, and vitamins. The spices bring a hearty, soothing dish together with the right amount of spiciness and tanginess. The spice level can easily be toned up or down depending on the user's preference, or even composed with cilantro, green chillies, or a squeeze of lime to enhance the flavours. Whether it is a family meal or a special occasion, matar chole is sure to be a crowd-pleaser.Perfect for lunch or dinner, this dish is satisfyingly tasty. This match of peas and chickpeas can be a healthier alternative to regular meat-based curries. Try this matar chole recipe and enjoy a deliciously comforting dish made perfect for any occasion!

• 1 cup matar
• 2 tbsp oil
• 1 bay leaf
• 3 cardamom
• 1 cinnamon
• 4 cloves
• 1/2 tsp fennel
• 1 tsp cumin
• 1 onion
• 1 chilli
• 1 tsp ginger garlic paste
• 1/4 tsp turmeric
• 1 tsp chilli powder
• 1 tsp coriander powder
• 1/2 tsp cumin powder
• 1 tsp amchur
• 1 1/2 cup tomato puree
• 1/2 tsp garam masala
• 1 tsp kasuri methi
• 2 tbsp coriander
• 1/4 tsp pepper powder
• 1 pinch hing
• 3/4 tsp salt

• Matar Chole is an explosion of bold Indian flavors, starting with overnight-soaked white peas cooked until tender.
• In a pan, saut whole spices like bay leaf, cinnamon, and asafoetida until aromatic.
• Add golden-browned onions, ginger-garlic paste, and ground spices including turmeric, red chili powder, coriander, and amchur for tanginess.
• Stir in tomato pur e, simmer until the mixture thickens, then add the cooked peas.
• Let the flavors meld into a spicy, tangy, and smoky blend.
• Finish with kasuri methi, garam masala, and a sprinkle of fresh coriander
• Serve hot with roti, kulcha, or as part of a chaat ensemble for a comforting and versatile dish that delights every palate.