Aloo Mutter Gobhi ki Tehri is a comforting and soulful one pot meal from Uttar Pradesh. A form of pulao but more flavourful!
While growing up, I had a neighbour friend who hailed from Uttar Pradesh and like all kids and teenagers do, I used to enjoy eating food in his house more than mine. There used to be a joy in ducking mum and eating that Sunday lunch at his house. A lot of those Sunday lunches used to feature a humble aloo mutter gobhi ki tehri and curd.
In the first look, Aloo Mutter Gobhi ki tehri can be mistaken and passed off as a pulao. It may as well be a form of it but there is a humbleness and flavour to it, which has so much more character to it. Or may be it’s just my memories. Nostalgia has a strong way of playing with food and taste buds at times.
Last time, when I went back to Delhi, I asked my friend’s mom to teach me how to make this. It was so much fun giggling over memories and stuff we used to do when we were kids. Aunty reminded me of many things we used to do back then, most of us not to be mentioned on the blog in public. I had the most beautiful day that afternoon, going down memory lane and learning to cook from her This Aloo Mutter & Gobhi ki Tehri was one of the dishes I learnt along with a couple of more recipes. Sharing them here with you, since love needs to be shared, isn’t it?
And honestly, I have loads of such recipes which remind me of my childhood. Like my grandmom’s special nankhatai recipe which she learnt from a neighbour, or the rajma chawal which used to be a special Sunday afternoon lunch option! Food, always at the heart of any memory, isn’t it?
Aloo Mutter Gobhi ki Tehri
- 1 cup basmati rice
- 1/3 cup Peas Fresh / Frozen
- 2 potatoes chopped
- 2 onions sliced
- 2 green chillies sliced
- 2 tsps ginger garlic Paste
- 2 tbsps ghee
- 1/4 tsp heeng
- 1 bay leaf
- 4 cloves
- 1/2 inch cinnamon Stick
- 2 cardamom Black
- 1/2 tsp turmeric Powder
- 1 tsp chilli Powder
- 2 cups water Warm
- to taste salt
- Wash and soak the rice for 30 minutes. While the rice is soaking proceed to make fry the vegetables for the aloo mutter gobhi ki tehri.
- In a large heavy bottom pan or a kadhai, heat ghee and when it is moderately hot, add heeng to it and saute for 1 minute till fragrant. Add the whole spices namely cardamom, bay leaves, cloves, cinnamon, and allow them just turn fragrant by sauting for 2 minutes or so.
- Add sliced onions and green chillies and fry for a till the onions just turn pinkish golden. Then add ginger-garlic paste and fry for a minute.
- Add potatoes and cauliflower along with the dry spices i.e. chilli and turmeric powder and fry for 3-4 mins on a medium flame. Add the green peas, some salt and fry for another 2-3 minutes.
- Add the washed, soaked and drained rice to this and fry gently for about 2 minutes. Taking care not to break the rice. The key to a good aloo mutter gobhi ki tehri is to cook it in slow flame without a cooker but if you are running short of time, transfer this to a cooker, add 1.75 cup warm water and cook till one whistle. Switch off the gas and let the steam release naturally. Or if you want to cook in rice cooker, shift everything along with 2 cups of warm water and let it cook. But the best way to actually cook is to move it to small burner on sim, add two cups of warm water, cover with a plate and let it cook without disturbing too much. Stir only once or twice while cooking. When the rice looks cooked and the water is dried, let it sit in it steam for 5 minutes and separate grains using a fork.
- Serve warm with curd sprinkled with salt and chilli powder for a comforting and soulful meal.