We often use Kabuli chana for making gravy or Sabzi. But if we use peas and chana together it has an awesome and unique taste. Today we will make matar chole Sabzi.
Clean and soak dry peas over night.
Wash soaked dry peas with water and place them in a pressure cooker. Peel and wash potatoes and also place them in cooker along with dry peas. Add ½ tsp salt, food soda and 1 bowl water in the cooker and close it. When it simmers once, reduce the flame and cook for 3-4 more minutes. Now turn of the gas.
Make a fine paste of tomato, green chilly and ginger with help of mixture grinder.
Take oil in pan and place it on flame for heating. Add cumin powder and coriander powder and stir 1-2 times. Also add tomato paste in the pan and stir constantly. When oil starts separating add 100 grams or 1 bowl water, ½ tsp salt, red chilly powder and garam masala. Let the gravy boil. Add boiled dry peas and potatoes into the gravy. Cook until for 3-4 minutes until it boils. Delicious and mouth drooling Matar chole are ready.
Take out chole in a serving bowl and garnish with green coriander powder. Serve piping hot matar chole with naan, chapatti or rice and enjoy eating.
