Aloo Gobi Matar ki Tehri Recipe:
A humble UP-style rice recipe, the Aloo, Gobi and Matar ki Tehri.
Some recipes are simple, soulful and humble and that defines this aromatic rice preparation from the eastern UP, the tehri. It’s a wholesome meal on its own, spicy vegetables and aromatic rice cooked together and best served with a side of plain curd to mellow down the heat of this spicy rice.
I learned to cook this tehri recipe from my mom-inlaw and it’s now my best rescue on the lazy nights when I need something quick and easy to stir and feed our home food carvings.
Ps- The recipe traditionally is a one pot dish, where in the rice isn’t fried separately but rather stirred into the fried vegetables along with the whole spices and the extra ghee in one go, and then pressure cooked usually. I however argue that just frying the rice with ghee and whole spices separately uplifts the quality of the cooking, and we get more fragrant and strands separated rice.
Ingredients (Serves 2):
- 1 cup rice, (the local fine varieties are used traditionally but we can use our regular basmati)
- 5-6 med florets of cauliflower, aprox 100 gms
- 2 medium onion, finely sliced
- 2 medium potatoes, quartered
- A quarter cup of fresh green peas
- 2-3 green chillies, chopped
- 2 tsp ginger garlic paste
- 2 tbsp Vegetable oil
- 2 tbsp pure ghee/ butter
- 2 med bay leaves
- A 2inch cinnamon stick
- 1 small sprig of mace
- 2 black cardamom
- 4 cloves
- ½ tsp turmeric
- ½ tsp red chilli pwd
- 1 heaped tsp coriander pwd
- ¼ tsp garam masala pwd
- Salt to taste
- Wash the rice, drain and keep aside. Then heat the ghee in a deep dish (casserole or wok), add the whole spices, cardamom, bay leaves, cloves, cinnamon, and mace, allow them just turn fragrant.
- Add the drained rice and fry until the rice strands separate, stirring carefully so as to not break the strands. Strain the rice out and keep aside.
- To the same wok add the remaining vegetable oil and add onions and chopped green chillies and fry for a minute until the onions just turn pinkish golden. Then add ginger-garlic paste and fry for a minute.
- Add potatoes and cauliflower, chilli, turmeric and coriander pwd and fry for 3-4 mins on a medium flame. Then add the green peas, some salt and fry for another 2-3 minutes.
- Then mix the fried rice along with the whole spices into the vegetables. Now either cook this entire rice and vegetables either in a pressure cooker or if your wok is large enough you can cook in the same wok. I use the same wok, so I add 2 and ½ cups of water and bring it to a full boil and gradually allow the water to be soaked and come to the level of rice on high flame, stirring occasionally. Then reduce the heat to low and cover with a tight lid and allow to cook for 6-7 minutes, or until the rice is cooked. Then sprinkle the garam masla pwd and serve with fresh beaten curd.
- If using a pressure cooker: just drain all the rice and veggies into the cooker, add some water to the wok and make sure all the spices are extracted and measure it along with extra water to make 2 cups of liquid and add to the cooker. Adjust salt and cook on a medium flame to just one whistle. Let the steam settle, sprinkle the garam masala pwd and serve with fresh beaten curd.
Dos and Don’ts:
- The time and process of cooking the rice may vary according to the quality of rice you are using, so please adjust water and time accordingly.
- The amount of chillies used must be adjusted to taste.