Chatpati Matar Ki Phali, Masala Matar

Ingredients

• 350 gfresh whole pea pods
• 3 tspcooking oil
• 1/2 tspcumin seeds
• 1/3 tspcarom seeds
• 1 pinchasafoetida powder
• 2 tsplemon juice
• 1/4 tspturmeric powder
• 1/3 tspblack salt
• 3/4 tspred chilli powder
• to tastesalt
• to tastetoasted sesame seeds, for garnish

Instructions

1. 1

   Wash the pods

   Wash the fresh, tender pea pods and set them aside.

2. 2

   Heat the oil

   Set a broad, heavy pan over the heat and add the oil.

3. 3

   Bloom the spices

   Add the cumin seeds, carom seeds and asafoetida to the pan.

4. 4

   Add pods

   When the cumin starts to crackle, add the turmeric and fresh pea pods.

5. 5

   Season the pods

   Add the salt and black salt, then mix well.

6. 6

   Cover the pan

   Sprinkle over 1 tbsp of water and cover the pan with a lid.

7. 7

   Cook gently

   Cook over low heat for about 5 minutes.

8. 8

   Stir occasionally

   Stir the pods 2–3 times as they cook.

9. 9

   Check for browning

   Continue until the pods are cooked and have a few golden or brown spots.

10. 10

    Add chilli

    Add the chilli powder and mix it through.

11. 11

    Finish with lemon

    Turn off the heat, add the lemon juice and mix.

12. 12

    Garnish the dish

    Garnish with toasted sesame seeds.

13. 13

    Serve hot

    Serve hot.

What is chatpati matar ki phali?

This North Indian dish cooks whole tender pea pods with a lively mix of spices, then finishes them with lemon juice. The name signals a tangy, spicy preparation, while the short, covered cook keeps the pods tender enough to eat as a side.

The method works because the spices are briefly warmed in oil before the pods go in. A splash of water helps them soften, and chilli and lemon are added at the end for a fresher, sharper flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 55 calories, 3g protein, 7g carbs, 3g fat.

The pea pods provide most of the carbohydrates and fibre, while the oil supplies most of the fat; this is a modest-protein side dish. Pair a serving with dal or another protein-rich dish and a plain grain to make a more balanced plate.

Choose tender pea pods

Fresh pods: choose young, crisp pods that are not tough or fibrous. Wash them well and drain them before cooking so excess water does not dilute the seasoning.

Whole pods: this recipe cooks the pods whole rather than shelling the peas. Remove any tough ends or strings if needed, while keeping the pods intact.

Build the spice base

Cumin and carom: let both seeds warm in the oil until the cumin starts to crackle. This brief tempering gives the dish its aromatic base; keep the heat controlled so the seeds do not burn.

Asafoetida and turmeric: add these with the pods as directed, so they season the oil and vegetables without spending too long in the hot pan.

Keep the pods tender

Covered cooking: the tablespoon of water creates a little steam under the lid, helping the pods cook through on low heat. Stir two or three times so they cook more evenly.

Doneness: look for tender pods with a few golden or brown spots. If they are still firm after about 5 minutes, cook them a little longer over low heat and check again.

Add the punch at the end

Chilli powder: stir it in once the pods are cooked, then switch off the heat. This keeps the chilli flavour distinct and reduces the chance of the powder scorching.

Lemon juice: mix it in off the heat for a lively finish. Taste before adding more salt, as black salt and regular salt both contribute seasoning.

Serve as a side

Serve the pods hot alongside dal, rice or flatbreads as part of a meal. Their tangy, spiced flavour also pairs well with a cooling yoghurt dish.

Add sesame seeds just before serving for the garnish specified in the method. Keep the rest of the plate simply seasoned so the spices in the pods can stand out.

Recipe notes & tips

• Use a broad, heavy pan so the pods have room to cook and develop a little colour.
• Keep the heat low while the pan is covered to soften the pods without scorching the spices.
• Stir only two or three times during cooking, as directed, to let the pods make contact with the pan.
• Add the lemon juice after turning off the heat for a fresher finish.
• Taste before adding extra salt because black salt is already included.
• Toast the sesame seeds before using them as a garnish.

Variations

• Milder chilli: reduce the chilli powder to suit your preference.
• More tang: add a little extra lemon juice after tasting the finished dish.
• Extra sesame: scatter on more toasted sesame seeds for a nuttier garnish.
• Fresh finish: add chopped fresh coriander just before serving.
• Oil choice: use a neutral cooking oil with a high smoke point for the tempering.

Common mistakes to avoid

• Tough pods: choose young, tender pods and remove any stringy seams before cooking.
• Burnt seeds: keep the pan at a moderate heat and add the pods as soon as the cumin crackles.
• Uneven cooking: use a broad pan and stir the pods two or three times while covered.
• Too much water: stick to the specified 1 tbsp so the pods steam briefly rather than turn watery.
• Scorched chilli: mix in the chilli powder after the pods are cooked, then turn off the heat after mixing.
• Over-salting: taste before adding more salt, as the recipe includes both black salt and regular salt.

How to store

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a covered pan with a small splash of water, or warm briefly in the microwave; the pods may soften further.

Frequently asked questions