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5 from 1 vote

Aloo Matar ki Tehri / Matar Vadi Wale Chawal

Aloo Matar Mangodi Ki Tehri- A spicy Rice pilaf made with potato peas and lentil Nuggets- a specialty from Uttar Pradesh and Rajasthan
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Course, Main Dish, Rice preparation
Cuisine: Indian, Uttar Pradesh Cuisine
Keyword: aloo matar gobhi tehri, aloo matar ki tehri
Servings: 3

Ingredients

  • 1 cup Rice/chawal
  • 150 grams Potatoes / Aloo (2 small size)
  • 1 Tomatoes / Tamatar
  • 1 cup Green Peas / Hari Matar
  • 1/2 cup Moong daal mangodi
  • 1 cup Cauliflower /phool gobhi optional
  • 1.5 tsp Ginger / Adrak
  • 1/4 cup Fresh Coriander / Cilantro / Hara Dhaniya chopped
  • 2 1/4 cup Water / Paani
  • 1/2 tsp Turmeric Powder / Haldi Powder
  • 1 tsp Red Chilli powder / Laal mirch powder
  • 1 tsp Salt / Namak
  • 1/3 tsp Garam Masala Powder

Tempering / Tadka

  • 4 tbsp Clarified Butter / Desi Ghee
  • 1 tsp Cumin Seeds / Sabut Jeera
  • 2 Green Cardamom / Hari Elaichi
  • 2 Cloves / Lavang

Instructions

  • Wash and soak rice in enough water for 20 minutes.
  • Peel and chop potatoes and cauliflower in medium size pieces,and tomato in small pieces.
  • Heat ghee or oil in a pressure cooker/pressure pan.
  • Add cumin seeds,cardamom ,cloves and the vadi's.
  • Stir fry on low flame till golden in colour.
  • Drain the water from the soaked rice and add rice in the cooker ,saute gently for few seconds.
  • Now add potato,tomato,ginger, peas and all the spices.
  • Stir for a minute and add water and mix gently.
  • Pressure cook on medium heat for 1 whistle (or till done)
  • Open the cooker only when cooled down completely.
  • Add chopped fresh coriander and gently fluff with a fork.
  • Serve hot with a tsp of ghee on top .

Notes

Serving suggestions-
best served with yoghurt, raita or gujrati kadi