Aloo Matar Tehri

By Ranveer Brar · 90 min

Ingredients

Instructions

1. In a handi, heat the ghee. Add the green and black cardamom, black peppercorns, cloves, mace, cinnamon stick, bay leaf, cashews and raisins and sauté for one minute.
2. Add the potatoes and 1 cup of water, cover and cook for 4-5 minutes.
3. Add salt to taste, the cauliflower, green peas and prepared curd mixture, and cook until the oil separates from the masala.
4. Add the coriander leaves, the soaked sella basmati rice, 2-3 cups of water and salt to taste. Cover and cook on low heat for 12-15 minutes until cooked.
5. Transfer the tehri to a serving platter, drizzle with the finishing ghee and mix gently.
6. Garnish with mint sprig, green chilli and coriander sprig, and serve hot with the alsi ki chutney.
7. For the curd mixture: combine the beaten curd, ginger garlic paste, coriander powder, red chilli powder and turmeric, and set aside.
8. For the flax chutney: dry roast the salt and flax seeds for 2-3 minutes until they splutter, then transfer to a tray to cool.
9. Coarsely grind the garlic, green chillies, coriander leaves and toasted flax seeds in a mortar. Transfer to a bowl, add the beaten curd and mix well.

Summarized from Ranveer Brar's video. Watch it for the details.

More recipes with

GarlicRicePotatoYoghurtCashewPeaRaisinCauliflower