Vegan Matar Kulcha
Discover the deliciously satisfying Vegan Matar Kulcha, a plant-based twist on a beloved North Indian street food classic! This recipe pairs a hearty green pea curry, simmered with aromatic spices like cumin, coriander, and garam masala, with soft and fluffy vegan kulchas. In just 35 minutes, you can create this wholesome, flavor-packed dish that's perfect for lunch or dinner. The tangy hint of lemon juice and the freshness of chopped coriander elevate the curry to a whole new level, while the warm kulchas provide the perfect canvas for soaking up the rich, spiced flavors. Ideal for those seeking comforting vegan Indian cuisine, this recipe is easy to follow and guaranteed to impress!
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 2 cups Frozen green peas
- 2 cups Water
- 1 medium Onion, finely chopped
- 1 medium Tomato, finely chopped
- 1 tablespoon Ginger-garlic paste
- 1 medium Green chili, finely chopped
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Garam masala
- 1 teaspoon Salt
- 2 tablespoons Cooking oil
- 1 tablespoon Lemon juice
- 2 tablespoons Fresh coriander leaves, chopped
- 4 pieces Vegan kulchas
Instructions
In a pot, add 2 cups of water and bring it to a boil. Add the frozen green peas and cook for 5-7 minutes until they are tender. Drain and set aside.
In a pan over medium heat, heat the cooking oil. Add the chopped onion and sauté until translucent.
Add the ginger-garlic paste and green chili to the pan. Cook for 2 minutes until the raw smell goes away.
Stir in the chopped tomato and cook until the tomatoes soften and the oil starts separating.
Add ground cumin, ground coriander, red chili powder, turmeric powder, and salt. Mix well and cook for another minute.
Add the cooked green peas to the mixture, stirring to combine the spices and peas thoroughly. Cook for 5 minutes, stirring occasionally.
Pour in 1/2 cup of water, mixing well, and allow the mixture to simmer for another 5 minutes to let the flavors meld.
Add the garam masala and lemon juice, then stir and cook for an additional minute. Garnish with fresh coriander leaves.
Serve the matar curry hot with warmed vegan kulchas on the side. Enjoy!
Nutrition Facts
Calories |
399 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.7 g | 16% | |
| Saturated Fat | 1.5 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 938 mg | 41% | |
| Total Carbohydrate | 62.2 g | 23% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 8.6 g | ||
| Protein | 12.0 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 73 mg | 6% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 465 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
