Aloo gobi mutter tehri
Aloo gobi mutter tehri

Hello everybody, it’s Drew, welcome to my recipe site. Today, we’re going to prepare a special dish, aloo gobi mutter tehri. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Aloo gobi mutter tehri is one of the most well liked of recent trending meals on earth. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. They are nice and they look wonderful. Aloo gobi mutter tehri is something that I have loved my whole life.

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To begin with this recipe, we must first prepare a few components. You can cook aloo gobi mutter tehri using 18 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Aloo gobi mutter tehri:
  1. Make ready 1 cup basmati rice
  2. Prepare 250-300 gm cauliflower(cut florets into medium sized)
  3. Get 250 gm mutter
  4. Make ready 2-3 potatoes(cut potatoes into medium sized, not small)
  5. Prepare 1-2 finely chopped green chilies
  6. Make ready 1/2 tablespoon cumin seeds
  7. Take 1/2 tablespoon ginger paste
  8. Make ready 2 bayleaf
  9. Get 1 cinnamon
  10. Get 2 black cardamom
  11. Prepare 3-4 green cardamom
  12. Prepare 3-4 cloves
  13. Take 4-5 black pepper powder
  14. Get 1 teaspoon garam masala powder
  15. Prepare 3-4 tablespoon ghee
  16. Get to taste Salt
  17. Take Handful fresh coriander leaves finely chopped for garnishing
  18. Prepare as needed Water for soaking rice

Aloo Matar Gobhi tehri is a dish from Uttar Pradesh (UP). That is why many people will say it UP style Tehri. It is also very popular in Pakistan. The Aloo Matar gobhi Tehri is similar to vegetable Biryani.

Instructions to make Aloo gobi mutter tehri:
  1. Firstly wash, rinse and soak the rice in required amount of water for 15 to 20 minutes.Also boil mutter for 4 to 5 minutes. Water used for boiling can be used in tehri,drain mutter and keep aside.
  2. Now take a kadhai or a and,add ghee, heat it properly, then saute cauliflower florets until brown and keep aside. Same way saute potatoes until brown and keep aside.
  3. As the ghee in the kadhai is already heated add cumin seeds. Stir it, then add bayleaf,cinnamon cloves,ginger green chillies coarsely grinded black and green cardamom,cauliflower florets, potatoes, mutter.Stir and mix nicely. Then add salt garam masala powder. Mix well.
  4. Drain the soaked rice, add in kadhai.Add required amount of water. (Water used for soaking can be used)
  5. Now cover it with a lid and let it cook 8 to 10 minutes on medium flame. In between check and stir.
  6. Switch off the heat after that. Garnish with fresh coriander leaves and serve hot with plain curd or raita.

Aloo Gobi Ki Tehri (potato And Cauliflower Yellow Rice) Awadhi cuisine has loads of impact on the influence of foods in India. The Nawabs of lucknow had keen interest in food and they considered food as a means to satisfy their soul. Tehri is one of the recipes. Though Briyani is one of the most characteristic dish which laid the foundation for the identity of Indian cuisine all over the world. Aloo matar gobhi ki Tehri / Tahri / tahari - Mangodi pulao is a very popular Pulao /Pilaf in India especially in the states of Uttar Pradesh and Punjab.

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