UP Style Aloo Matar Gobhi Ki Tehri
Thursday, December 10, 2020
The first time I came across Tehri was in a Recipe booklet that came along with my Hawkins Pressure Cooker.
Back then, it seemed just like another Pulao recipe, but years later after having read multiple blogs/food accounts, I realized that Tehri & Pulao are very different
For a lot go them in UP & Bihar, Tehri is comfort food, A lazy Sunday lunch
What is the difference between Tehri & Pulao ??
For anybody outside of Uttar Pradesh, Tehri will probably seem like a variation of Vegetable Pulao, but they both are not the same
Also, For a South Indian Vegetarian like me, It is was quite difficult to differentiate between the two, especially since we make so many different kinds of Pulao
Tehri is more like a no-fancy kinda meal whereas a Pulao is a bit of a delicately spiced dish
From what I've gathered, there are slight variations in the way Tehri is made. In some parts of UP, it is made in Mustard Oil whereas in other regions, they use Ghee.
Some also add Moog Dal Vadis but the most common vegetables used are winter favorites like Cauliflower, Potatoes, fresh Green Peas & even Red carrots
Also, there is No Onion, No Ginger or Garlic & no plethora of whole spices as well
Just some Cumin Seeds & Hing. A couple of bay leaves if you must add. Turmeric Powder & Red Chilli Powder are the only 2 Spice Powders added. You can add a little bit of Garam Masala as well & that's about it
Whereas a Pulao is Northen Part of India used a lot of whole spices, Ginger, Garlic & No Turmeric
You Will Need:
- 1.5 cups Basmati Rice
- A small head of Cauliflower
- 2 large Potatoes
- 1/2 cup fresh Green Peas
Spices Needed:
- 1/2 teaspoon Turmeric Powder
- 1 & 1/4 teaspoon Red Chilli Powder
- 1.2 teaspoon Garam Masala
- 2 Bay Leaves
- 1 teaspoon Cumin Seeds
- 1/8 teaspoon Hing
Other Ingredients
- 2 tablespoon Ghee/Mustard Oil
- Salt as per taste
- 2 cups Hot Water
Pressure Cooker Method
Clean Basmati Rice in several changes of water, Drain & set it aside until ready to use.
Cut the Cauliflower into florets, dice the potatoes (Soak Potatoes in water until ready to use)
In a Pressure Cooker, Heat Ghee/Mustard Oil & Splutter Cumin Seeds, Add hing, Bay Leaves & Add cauliflower & Potatoes, Give it a mix
Add Turmeric Powder, Red Chilli Powder, Garam Masala & some salt. Sauté for 2-3 minutes until the Red Chilli powder is no longer raw
Add 2 cups of Hot water & give it a mix. Now ass in Green Peas, Basmati Rice & Salt.
Close the lid & Pressure Cook for 1 whistle
Once the Pressure is released, gently fluff with a fork & Serve with Green Chutney, Raita & Papad for a hearty meal
Instant Pot Method
Clean Basmati Rice in several changes of water, Drain & set it aside until ready to use.
Cut the Cauliflower into florets, dice the potatoes (Soak Potatoes in water until ready to use)
Select the Sauté mode in the Instant Pot, Select 'Normal/Medium' mode
Add Ghee/Mustard Oil. Once hot, Splutter Cumin Seeds, Add hing, Bay Leaves & Add cauliflower & Potatoes, Give it a mix
Add Turmeric Powder, Red Chilli Powder, Garam Masala & some salt. Sauté for 2-3 minutes until the Red Chilli powder is no longer raw
Add 2 cups of Hot water & give it a mix. Now ass in Green Peas, Basmati Rice & Salt. Deglaze the Pot
Cancel the Sauté Option. Close the lid
Select "Pressure Cook' on High for 3 minutes
After 3 minutes, Do an NPR (No Pressure Release) for 3 minutes
Release any remaining Pressure after 3 minutes of NPR
Turn off the Instant Pot & let the Tehri cool down a bit. Gently fluff with a fork
Serve with Green Chutney, Raita & Papad for a hearty meal
UP Style Aloo Gobhi Matar Ki Tehri
Yield: 4-5
Ingredients
- 5 cups Basmati Rice
- A small head of Cauliflower
- 2 large Potatoes
- 1/2 cup Fresh Green Peas
- 1/2 teaspoon Turmeric Powder
- 1 & 1/4 teaspoon Red Chilli Powder
- 2 teaspoon Garam Masala
- 2 Bay Leaves
- 1 teaspoon Cumin Seeds
- 1/8 teaspoon Hing
- 2 tablespoon Ghee/Mustard Oil
- Salt as per taste
- 2 cups Hot Water
Instructions
- Pressure Cooker Method
- Clean Basmati Rice in several changes of water, Drain & set it aside until ready to use.
- Cut the Cauliflower into florets, dice the potatoes (Soak Potatoes in water until ready to use)
- In a Pressure Cooker, Heat Ghee/Mustard Oil & Splutter Cumin Seeds, Add hing, Bay Leaves & Add cauliflower & Potatoes, Give it a mix
- Add Turmeric Powder, Red Chilli Powder, Garam Masala & some salt. Sauté for 2-3 minutes until the Red Chilli powder is no longer raw
- Add 2 cups of Hot water & give it a mix. Now ass in Green Peas, Basmati Rice & Salt.
- Close the lid & Pressure Cook for 1 whistle
- Once the Pressure is released, gently fluff with a fork & Serve with Green Chutney, Raita & Papad for a hearty meal
- Instant Pot Method
- Clean Basmati Rice in several changes of water, Drain & set it aside until ready to use.
- Cut the Cauliflower into florets, dice the potatoes (Soak Potatoes in water until ready to use)
- Select the Sauté mode in the Instant Pot, Select 'Normal/Medium' mode
- Add Ghee/Mustard Oil. Once hot, Splutter Cumin Seeds, Add hing, Bay Leaves & Add cauliflower & Potatoes, Give it a mix
- Add Turmeric Powder, Red Chilli Powder, Garam Masala & some salt. Sauté for 2-3 minutes until the Red Chilli powder is no longer raw
- Add 2 cups of Hot water & give it a mix. Now ass in Green Peas, Basmati Rice & Salt. Deglaze the Pot
- Cancel the Sauté Option. Close the lid
- Select "Pressure Cook' on High for 3 minutes
- After 3 minutes, Do an NPR (No Pressure Release) for 3 minutes
- Release any remaining Pressure after 3 minutes of NPR
- Turn off the Instant Pot & let the Tehri cool down a bit. Gently fluff with a fork
- Serve with Green Chutney, Raita & Papad for a hearty meal
0 comments