Having been born and brought up in UP, I got many chances to sample the traditional cuisine of the state and came across a few recipes which are peculiar to the region and are not very popular outside the state. Aloo Matar Gobhi Ki Tahri is one such dish which was religiously made in my house during the winter, specially for the Sunday lunch. Accompanied with a spicy and tangy coriander and mint chutney, raita, papad and a huge dollop of ghee in the center, Aloo Matar Gobhi Ki Tahri was a much sought after dish for us while growing up just like Dahi Wala Pulao. Basking in the winter sun and devouring the Tahri was a favorite Sunday Ritual. Light on spices and heavy on flavours, here is how to make Aloo Matar Gobhi Ki Tahri.

Aloo Matar Gobhi Ki Tahri

Aloo Matar Gobhi Ki Tahri

Aloo Matar Gobhi Ki Tahri Recipe

 

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Prep time

10 mins

Cook time

30 mins

Total time

40 mins

 

Author: Neha

Recipe type: Main Course

Cuisine: Indian

Serves: 4

Ingredients

• Oil - 1 tbsp
• Ghee - 1 tsp
• Heeng - ¼ tsp
• Cumin seeds - ½ tsp
• Cloves - 3-4
• Black peppercorn - 5-6
• Black cardamom - 3
• Onion - 1 cup ( Chopped )
• Tomato - ½ cup ( Chopped )
• Green peas - ½ cup
• Potato - 1 cup ( Cut into small cubes )
• Cauliflower - 2 cup ( Cut into small florets )
• Coriander powder - 3 tsp
• Red chili powder - 1 tsp
• Turmeric powder - 1 tsp
• Garam masala powder - 1 tsp
• Salt to taste
• Long grain basmati rice - 2 cups

Instructions

1. Wash the rice and soak in enough water for 30 minuets.
2. Heat oil and ghee in a pressure pan.
3. When the oil is hot, add heeng, cumin seeds, cloves, peppercorns and cardamom.
4. Fry for a few seconds.
5. Add onion and fry till it turns slightly brown.
6. Add tomatoes and fry for a minute.
7. Add peas, potato and cauliflower and fry on high heat for 2-3 minutes.
8. Add coriander powder, red chili powder, turmeric powder, garam masala powder and salt and fry for a minute.
9. Strain the rice and add in the pressure cooker along with 3 and ½ cups of water.
10. Pressure for one whistle on high heat.
11. Remove the pan from heat.
12. Let the pressure release on it's own.
13. Open the lid and slightly fluff the Tahri with a fork.
14. Serve hot.
15. It is best eaten with a dollop of ghee on top, papad, raita and coriander chutney.

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