Peeli Matar Aloo ki Sabji | Yellow Peas Curry | Matra ki Sabji

Matra (Yellow Peas) aloo ki sabji (पीली मटर आलू की सब्ज़ी) is a very common and popular dish in India. Dried Yellow Peas curry is a delicious, vegan and gluten free. It is also known as ‘ragda’ in Maharashtra, ‘matra’ in North India and ‘ghugni’ in Bengal. This simple and colorful curry is generally served as a chaat or curry. This is no onion no garlic recipe.

This is a famous street food of North India and served with kulcha or Amritsari kulcha. In Uttar Pradesh, Street Vendors serve this curry as ‘chole kulche’ along with kulchas. It is also very popular as a chaat. You can also find ‘matra chaat’ easily in the streets of UP. Aloo patties is topped with this matra curry as a ragda to make ‘Ragda Pettice’. It can be used in so many chaat items like pani puri, aloo tikki or cheela chaat.

Ragda Patties

Yellow peas are high in nutritions. Peas are like lentils and chickpeas and they are a standout source of protein, healthy carbs, fibres and many minerals. Yellow peas are packed with other important nutrients too. Some of these include calcium, iron, magnesium, copper, selenium, folate and choline. They may help to reduce the risk of chronic diseases like diabetes, heart disease and cancer. Eating more yellow peas may even help you maintain a healthier weight.

The process of this curry is very simple and easy to make. To prepare matra ki sabji, soak peas for 8-9 hours or overnight. Next morning it is pressure cooked till it become soft. Then it is cooked with tomatoes, potatoes and basic spices like turmeric powder, coriander powder, amchoor powder and garam masala. Its taste can be enhanced with ginger and green chilli. You may skip potatoes. I have made it without onion and garlic but you can add them.

This tangy, spicy matra aloo curry can be served as a main course for lunch or dinner. You can enjoy it with kulcha, roti, paratha along with pickle.

Course: Main Course
Cuisine: Indian
Prep Time: 8 hours
Cook Time: 25 minutes
Servings: 4

Ingredients:

2 medium potatoes
1 cup Dried Yellow peas (peeli matar)
3 medium tomatoes
½ tsp. ginger
Some chopped green chilli
½ tsp. cumin seeds (Jeera)
A small pinch asafoetida (heeng)
½ tsp. turmeric powder
½ tsp. coriander powder
¼ tsp. red chilli powder
¼ tsp. amchoor powder
¼ tsp. garam masala
2 tbsp. oil
Salt to taste

Instructions:

Wash yellow peas with water and soak overnight in water. Next day drain the water and take it in a pressure cooker. Add turmeric powder, salt, approx. 2 cup water and pressure cook for 10-11 minutes or till they are cooked completely.

Let the pressure release all by itself. Remove from the cooker and set aside.

Now wash potatoes very well and put in pressure cooker. Add enough water and close the lid. Pressure cook for 4 to 5 whistles on medium flame or till the potatoes are softened.
Let the potatoes cool, then peel and break into small pieces.

Wash tomatoes very well and blend into a smooth puree along with ginger and green chilli.
Heat oil in a kadhai, add cumin and heeng.

When cumin splutters, add tomato puree, turmeric powder, coriander powder and red chilli powder.

Sautee puree till oil starts to leave the sides of the masala. Stir in between occasionally. Add potatoes and peas.
Add 1 cup water in kadhai. If required, you can add more water to adjust consistency. Adjust salt to taste.
Cook on low flame for 5 minutes. After that add amchoor powder and garam masala. Mix properly.
Matra aloo ki sabji is ready.

Enjoy with paratha, poori or roti along with curd and papad.

Tips:

• You can skip potatoes and cook yellow peas alone.
• Here, I have made this recipe without onion and garlic but you can add them.
• Cook time can vary for peas depending on how fresh they are. Very fresh dried peas take less time to cook, whereas if they've been sitting around for a couple of years they may take longer. If it is not cooked properly, you may add some pinch of baking soda at the time of pressure cooking.

You may also try:

Aloo Matar ki Sabji