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Potato & Green Pea Rice (Aloo Matar Tehri)

INGREDIENTS:

  1. Basmati Rice 2 cups (soaked for 30 minutes and drained)
  2. Green Peas 1 cup
  3. Potatoes 2 large, (peeled and cut into 1-inch cubes)
  4. Mustard Oil 3 tbsp
  5. Onion 1 large, thinly sliced
  6. Ginger-Garlic Pate 2 tbsp
  7. Green Chilis 2-3 slit
  8. Asafoetida (Hing) a pinch
  9. Bay Leaf 1
  10. Cumin Seeds 1 tsp
  11. Green Cardamom 3-4
  12. Cloves 3-4
  13. Cinnamon 1-inch
  14. Turmeric Powder 1 tsp
  15. Kashmiri Red Chilli powder 1tsp
  16. Coriander Powder 1 tsp
  17. Garam Masala Powder 1 tsp
  18. Salt to taste
  19. Lemon Juice 1 tsp
  20. Warm Water 4 cups

METHOD:

Serving Size: 4-5

Heat 2 tbsp of oil in a heavy-bottomed pot. Fry the potatoes until they develop a golden-brown crust on all sides. Remove and set aside.

Blanch the green peas in boiling salted water for 3-4 minutes. Immediately drop them in ice-cold water. This ensures the peas stay vibrant green.

In the same oil, add hing, cumin seeds and the whole spices. Once they sizzle, add the sliced onions. Sauté until the onions turn golden brown. 

Add the ginger-garlic paste and slit green chilis. Sauté until the raw smell dissipates. Add the powdered spices mixed with half a cup of water. Cook until the oil starts to separate.

Add the fried potatoes and rice. Gently saute the rice for 2-3 minutes so the grains are coated in the spiced oil.

Add warm water, salt and lemon juice. Bring to a rolling boil, then reduce the heat to the lowest setting.

Cover and cook for 12-15 minutes until the rice is done and the water is absorbed. Switch off the heat and fold the green peas into the tehri as you fluff the rice. Since they are already cooked, they just need to be warmed through by the heat of the rice. Let it rest for 10 minutes. 

Garnish with sliced green chilis and chopped coriander leaves. Serve with a side of plain curd or raita, a wedge of lemon and onion-cucumber salad.







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