Quick And Easy Delhi Style Matar Kulcha Recipe 


[{"selector":"#anim-5cd2aa55-d503-4fc1-8f6c-8a6c0acbc13b [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(26.81208473934995%, 0, 0) translate(25%, 0%) scale(1.5)","translate3d(0%, 0, 0) translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.14,.34,.47,.9)","fill":"forwards"}] [{"selector":"#anim-20f92f5e-6798-4645-94c1-e4487f4fbda9","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-c3b4e6df-6c54-4cdd-ba05-96988986e261","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] Craving for the exact same taste of Delhi’s street style matar kulche? Here's how you can make the tastiest Matar Kulcha at your home in no time!

Ingredients

[{"selector":"#anim-998f1a2a-1a34-4764-81ea-00bdc5a1bae7 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(-25%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-b044ebaa-21eb-4cc9-97f4-61dbbf4c547b","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-e5195660-c634-4155-addc-e4f683827d34","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-c11c6901-c0b5-460a-a62e-a2deea6a6366","keyframes":{"transform":["translate3d(0px, 130.92987%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Matar- 2 cups Onion- 1 medium piece Tomatoes- 1 medium piece Green chillies- 2 pieces Garam Masala- 1 Tsp Yellow chilli powder- 1 Tbsp Black salt- 1 Tsp Red chilli powder- 1 Tbsp Imly ki chutney- 3 Tsp Green chutney- 2 Tsp Some coriander Lemon juice

Step 1

[{"selector":"#anim-fb58b6ad-4c72-4894-a875-09450ee65543 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-a63022ea-7282-48e9-b125-b95d04ff5db3","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-7096a8c8-322b-48fa-bd70-f2005459fbc5","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-dfe17f64-ac16-4725-9ada-ad28519883f3","keyframes":{"transform":["translate3d(0px, 232.86550%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Pressure cook the matar on medium to high flame for 3-4 whistles, do add salt to taste with Matar

Step 2

[{"selector":"#anim-e56f72c8-4974-4d29-99ce-156bed06e1b1 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-fafbec21-756b-4dd6-9c0f-49afe74be984","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-1394095a-719f-4d3b-a012-cafa08b21167","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-6dc94aa3-c0ea-4584-8609-9c757b708b0d","keyframes":{"transform":["translate3d(0px, 316.03180%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Take a Kadhai add Butter- 2 Tbsp Red chilli powder- 1 Tbsp, green chillies, sauté and mix

Step 3

[{"selector":"#anim-e487d395-107f-477a-bfc6-3cb23822bee5 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(-7.105427357601002e-15%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-b9cd77a0-b32a-43af-b3a6-3f94a80d2542","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-6ce4306c-2ed2-4f77-b821-66b94a4e0e71","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-58757c20-3017-498b-895f-ee26ae0c9398","keyframes":{"transform":["translate3d(0px, 348.03419%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Add black pepper powder, garam masala, yellow chilli powder and mix.

Step 4

[{"selector":"#anim-acb9caad-77ff-4160-b536-df17dc80ccf8 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(1.0658141036401503e-14%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-55a3e4e6-5d30-4f38-8551-b7f28ef52abf","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-91fe1691-1e0d-4f83-95e2-1fcb756d39a8","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-b207f632-065a-4100-abeb-10651147bd4f","keyframes":{"transform":["translate3d(0px, 343.41878%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Add the boiled matar and toss it all for 3-4 minutes with spices and mix it well.

Step 5

[{"selector":"#anim-15dc0bd1-cac6-49f2-98b3-6731eb4dadd6 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-a57c9c9b-4756-44e9-95b0-1b8d999a712e","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-79ad07d6-a7ee-434f-8340-620d44617b37","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-27f57031-f445-4749-b770-49198195a416","keyframes":{"transform":["translate3d(0px, 356.81016%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] The matar is ready, add green and imly chutney to it. Garnish with lemon juice and coriander.

Step 6

[{"selector":"#anim-c553df4d-2107-43b9-8244-f02cd0cf2e52 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(-7.105427357601002e-15%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-16dc9eae-0526-4cad-adee-aa657ea12de2","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-d6e406be-5923-4344-90a9-37c0e1b4ccba","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-bd76b759-4444-4263-b134-7b53946770bd","keyframes":{"transform":["translate3d(0px, 338.80336%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Serve it with ready to eat kulchas with sliced onions, chutney and lemon.

[{"selector":"#anim-0be9f62e-2ac1-4e77-8eaf-1328971245ae [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] Click Here For More