वीडियो ट्यूटोरियल
वीडियो चैप्टर
Instructions
Prepare Your Creamy Kadhi Batter
Start by whisking 1 cup of curd with 2 tablespoons of besan until you have a perfectly smooth, lump-free mixture. Gradually add 1 cup of water and mix well to create a consistent batter. This ensures your kadhi is velvety smooth!
Sauté Aromatics for the Kadhi Base
Heat 2 tablespoons of oil in a large pan. Add 1 tablespoon of panchphoran, 2 chopped green chilies, 1 teaspoon grated ginger, and 1 tablespoon chopped garlic. Sauté these on low flame until fragrant, then add 1 finely chopped large onion. Cook the onion until it turns golden brown to build a rich flavor base.
Cook Peas and Spices
Add ¾ cup of fresh peas to the pan along with ½ teaspoon each of turmeric powder, red chili powder, and coriander powder. Season with salt to taste. Sauté all ingredients on low flame, stirring continuously, until the peas are tender and the oil begins to separate.
Simmer Your Matar Kadhi
Pour the prepared curd and besan batter into the pan. Add 2 more cups of water, adjusting the consistency to your liking. Stir continuously to prevent the kadhi from curdling until it comes to a boil. Let it simmer for 7-8 minutes until it thickens and flavors meld beautifully.
Prepare the Desi Tadka Magic
In a separate small pan, heat 1 tablespoon of oil. Add 1 tablespoon of chopped garlic and sauté until light brown. Stir in 2 whole red chilies. Turn off the heat and, once slightly cooled, add ½ teaspoon of Kashmiri red chili powder (optional, for vibrant color). This tadka will elevate the kadhi's aroma and appearance.
Final Touch & Serve
Pour the hot tadka over the simmering kadhi. Stir gently to combine. Garnish generously with fresh, chopped coriander leaves for an added burst of freshness. Your delicious, homemade Matar Kadhi is now ready to be served hot with rice or roti!
