Traditional Banarasi Chura Matar Recipe
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Full Recipe - https://www.whiskaffair.com/chura-mat...
Ingredients
1 cup thick poha
2 tablespoons ghee (divided)
1 teaspoon cumin seeds
1 whole bay leaf
1 teaspoon grated ginger
2 teaspoons chopped green chilies
1 cup green peas
½ teaspoon sugar
1 teaspoon salt (or to taste)
¼ teaspoon garam masala powder
¼ teaspoon black pepper powder
2 tablespoons chopped cilantro (fresh coriander leaves)
1 teaspoon freshly squeezed lime juice
Instructions
Transfer poha to a mesh strainer and rinse it well with water.
Drain well and keep aside.
While the poha is resting, heat 1 tablespoon of ghee in a pan over medium-high heat.
Note – Do not add more ghee at this point otherwise, the peas will fry instead of getting steamed.
Once the ghee is hot, add cumin seeds and bay leaf and let them crackle for 4-5 seconds.
Add ginger and green chilies to the pan and saute for 20-30 seconds.
Reduce the heat to low.
Add peas, salt, and sugar, and mix everything well.
Cover the pan with a tight-fitting lid.
Cook until the peas are softened (4-5 minutes).
Remove the lid and add garam masala powder and black pepper powder to the pan and mix well.
Add the soaked poha, and cilantro and mix everything well.
Add the remaining ghee, and lime juice and mix well. Serve hot.
Notes
You can use frozen green peas if you cannot find fresh ones.
Make chura matar in ghee to give it an authentic taste. But if you want to make a vegan version, you can use vegetable oil too.
You can skip adding green chillies if you are making it for kids. You can also add some chopped cashew nuts and raisins, to add a rich touch to the recipe.
This recipe is gluten-free and vegetarian and can be easily doubled or tripled.
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Ingredients
1 cup thick poha
2 tablespoons ghee (divided)
1 teaspoon cumin seeds
1 whole bay leaf
1 teaspoon grated ginger
2 teaspoons chopped green chilies
1 cup green peas
½ teaspoon sugar
1 teaspoon salt (or to taste)
¼ teaspoon garam masala powder
¼ teaspoon black pepper powder
2 tablespoons chopped cilantro (fresh coriander leaves)
1 teaspoon freshly squeezed lime juice
Instructions
Transfer poha to a mesh strainer and rinse it well with water.
Drain well and keep aside.
While the poha is resting, heat 1 tablespoon of ghee in a pan over medium-high heat.
Note – Do not add more ghee at this point otherwise, the peas will fry instead of getting steamed.
Once the ghee is hot, add cumin seeds and bay leaf and let them crackle for 4-5 seconds.
Add ginger and green chilies to the pan and saute for 20-30 seconds.
Reduce the heat to low.
Add peas, salt, and sugar, and mix everything well.
Cover the pan with a tight-fitting lid.
Cook until the peas are softened (4-5 minutes).
Remove the lid and add garam masala powder and black pepper powder to the pan and mix well.
Add the soaked poha, and cilantro and mix everything well.
Add the remaining ghee, and lime juice and mix well. Serve hot.
Notes
You can use frozen green peas if you cannot find fresh ones.
Make chura matar in ghee to give it an authentic taste. But if you want to make a vegan version, you can use vegetable oil too.
You can skip adding green chillies if you are making it for kids. You can also add some chopped cashew nuts and raisins, to add a rich touch to the recipe.
This recipe is gluten-free and vegetarian and can be easily doubled or tripled.
#matar #chura #churamatar #healthy #nutritious #delicious #indianwinter #paneer #peas #breakfastrecipe #matarpaneer #flattened #rice #poha #matarpoha #yummy #homemade #banarasistyle #banarasfood #kheda #spicymatar #vegetarian #matarkulcha #matarkaranji #dinner #tasty #freshpeas #churamatarrecipe #easyandquickrecipe
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در تاریخ 1401/11/21 منتشر شده
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