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Home » All Recipes » Aloo Matar Ki Tehri/Tahri

Aloo Matar Ki Tehri/Tahri

Apr 1, 2019 | Last Updated: Feb 8, 2024 | by Swati

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Aloo Matar ki Tehri/Tahri, is a one pot meal made with rice, potatoes and peas cooked in aromatic Indian whole spices with desi ghee/mustard oil.

It is a very simple wholesome meal for busy days that gets ready within 30 mins. It is Gluten-free and can be made Vegan (without ghee). Serve Aloo Matar ki Tahri with raita , pickle or chutney of your choice.

Aloo matar ki tahri recipe

Tehri/Tahri flavourful rice dish hails from Uttar Pradesh(India) and is a popular weekend meal with raita, papad and pickle. It is popularly associated with Awadhi cuisine but as per me not only in the Awadh region(Lucknow and adjoining areas), it is one of the most popular comfort meals in also in other parts like Western Uttar Pradesh (from I come).

It is so popular in U.P that every region and every household has its own version of this dish. There is Aloo Matar ki Tehri, Vadi(Sun-dried Lentil Dumplings) aur Aloo Ki Tehri, Vadi and fresh Toor Dal beans(Lilva Beans/Fresh Split Pigeon Pea) or Sabziyon ki Tahri/Mixed Vegetable Rice. You can also find variations in the way of making. Many add dahi/yogurt while making it, while many skip adding ginger and garlic paste to it. It can be prepared in a pan with Dum method or you can make it in pressure cooker (Stove top or Instant Pot).

Tehri can be called a variation of Biryani and Pulao, somewhere in between the two.

Tehri and it's variations

Tehri is a regular dish that make quite often. I make it in its simplest form that I am presenting in this post.

No ginger and garlic, simple vegetables like peas and potatoes and add either Dal Vadis or Soya granules whatever is available with me . Adding spoonful of desi ghee and eating tehri with yogurt and pickle gives you the ultimate comfort food experience.

Fresh Peas add on to the taste of this dish but you can use frozen as a well. It takes just a few minutes to make it, only thing is you need to soak rice 15-20 minutes before making it. Also, many people add cauliflower to it, but I skip it as I don't like the cauliflower in pulao or tehri. You can add if you want.

What kind of Rice is used for making Tahri/Tehri

Long Grain Rice like Basmati Rice is the best to make it. We don't use any other rice variety so can't comment on what will be the next best rice to use.

Aloo Matar Ki Tehri

Ingredients to make Aloo Matar ki Tehri/Tahri

Rice- I use long grain Basmati rice(best for tahri/pulao/biryani preparation). You can use medium grain rice also.

Vegetables- Potato and fresh seasonal peas (when making winters). You can use frozen peas also. You can add mixed vegetables like cauliflower, carrots, beans, corn etc.

Spices- Whole Spices - Bay leaf, Cinnamon, Cloves, Black Pepper, and Black Cardamom. Powdered Spices- Turmeric Powder, Red Chilli Powder, Garam Masala and Coriander Powder. I have used Mustard oil here in the recipe. You can use any other plant oil with neutral flavour. Ghee is commonly used in traditional recipes.

I have added nutrella nuggets /soy nuggets which are commonly used in Indian cooking. You skip it or add add moong dal vadis/mangodi. Fry mangodi before add to Tahri.

How to make Aloo Matar ki Tehri

We can cook Tehri in Instant Pot as well as in Pressure cooker in stove-top. I have included bot the method with different recipe cards.

For rice to cook well and each grain apart, wash rice nicely 2-3 times. Then soak it in water for at least 20 mins.

Keep all your ingredients ready before starting to cook Tahri.

Check the detail recipe in Recipe Card.

Instant Pot Method for making Tehri/Tahri

Aloo Matar Ki Tehri

Aloo Matar Ki Tehri(Instant Pot Method)

Swati
Tehri or Tahri call it by any name, is a one pot meal made with rice and vegetables cooked in aromatice Indian whole spices with desi ghee/mustard oil. Serve with raita, pickle or chutney or even plain yogurt. Instant Pot Method of making Aloo Matar Ki Tehri.
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
Course Dinner, Lunch, Main
Cuisine Indian, North Indian
Servings 4

Ingredients
  

  • 1 Cup Basmati Rice
  • 1/2 Cup Soya Granules/Nutrela
  • 1 Potato Medium
  • 1/2 Cup Peas (Fresh/Frozen)
  • 2 Tomatoes
  • 1 Onion(Medium)
  • 1-2 Whole Green Chillies
  • 1 tsp Cumin Seeds/Jeera
  • 1 Bay Leaf
  • 1 Cinnamon Stick(small)
  • 4-5 Cloves
  • 4-5 Black peppercorns
  • 1-2 Black Cardamom
  • 2 tbsp Oil/Desi Ghee/Mustard Oil
  • 1 tsp Coriander Powder
  • 1-2 tsp Garam Masala
  • 1/2 tsp Turmeric Powder
  • 1/2-1 tsp Red Chilli Powder optional
  • Salt to taste

Instructions
 

  • Wash and soak rice in enough water. 
  • Roughly chop Onions and tomatoes.
  • In a pan heat water, once the water starts boiling add 1/4 tsp , add soya granules to it. Switch off the flame and let the granules soak in water for few minutes. Strain the granules and keep aside.

Making it in Instant Pot

  • Switch on the saute mode of Instant pot on high for 10 minutes.
  • Add oil/ghee, when it warms up(the screen shows hot), add cumin seeds and other whole spices. 
  • When the aroma from the spices starts coming, add onions and whole green chillies. You can also finely chop chillies.
  • When the onions start turning translucent, add tomatoes and cook till it starts getting soft. 
  • Add garam masala powder, red chilli powder and turmeric powder. Mix nicely.
  • Add the potatoes. peas and soya granules and mix with onion tomato masala. 
  • Drain the water from the rice and mix with the veggie masala. Add salt and mix well.
  • Cancel the saute mode add water just enough to soak rice. 
  • Cover the lid and set the pressure cook mode(high) with timer for 5 minutes. 
  • Once the timer goes off cancel the pressure cook mode, release the pressure, and open the lid. Fluff rice lightly, with fork.
  • Serve hot with  choice of raita/yogurt and spoonful of desi ghee on it.

Notes

Please note the total time in cooking the dish may be longer than 5 minutes. When I say Cooking time 5 minutes, it is the time after IP comes to pressure and the timer beeps for start pressure cook mode. The total time to come to pressure may vary as per the quantity in the inner pot.
Also, when using Mustard oil, heat the oil to its smoking point, cool it a bit and then add the whole spices. You can heat oil in a separate pan and then add to inner pot for preparing tehri.
5 minutes for cooking when the rice is soaked for a minimum of 20 minutes. If you are adding rice without any soaking time for soaking just for 5 minutes, increase the time to 7-8 minutes.
Rice mode is also used to cook Rice but I prefer cooking rice on pressure cook mode.
Keyword Tahri, Tehri
Did you try the recipe..Share @foodtrails25 or tag me #foodtrails25!
Tried this recipe?Share @foodtrails25 or tag me #foodtrails25!

Stove-Top Methodfor making Tehri/Tahri

Vegetable Tehri recipe

Vegetable Tahri/Subz Tehri (Pressure Cooker Method)

Swati
Tehri or Tahri call it by any name, is a one pot meal made with rice and vegetables cooked in aromatice Indian whole spices with desi ghee/mustard oil. Serve with raita, pickle or chutney or even plain yogurt. Stove-Top Method of making Mixed Vegetable Tehri.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
Course Dinner, Lunch, Main
Cuisine Indian, North Indian, Uttar Pradesh Cuisine
Servings 4 people

Ingredients
  

  • 1 cup Basmati Rice
  • ½ cup Dal Vadi/Mangodi Moong Dal Vadis
  • 1 Potato Medium
  • ½ cup Peas fresh/frozen
  • 1 Carrot cut in batons/small portions
  • 6-7 Cauliflower florets
  • ¼ cup Green Beans/French Beans or as required
  • 2 Tomatoes roughly chopped
  • 1 Onion(Medium) thinly sliced
  • 5-6 Garlic Cloves
  • Fresh ginger small piece
  • 1-2 Whole Green Chillies
  • 1 tsp Cumin Seeds/Jeera
  • 1 Bay Leaf
  • 1 Cinnamon Stick(small)
  • 4-5 Cloves
  • 4-5 Black peppercorns
  • 1-2 Black Cardamom
  • 2-3 tbsp Oil/Desi Ghee/Mustard Oil
  • 1 tsp Coriander Powder
  • 1-2 tsp Garam Masala
  • 1/2 tsp Turmeric Powder
  • 1-1/2 tsp Red Chilli Powder optional
  • Salt to taste

Instructions
 

  • Wash and soak rice for at least 20 mins. in enough water. 
    1 cup Basmati Rice
  • Roughly chop onions and tomatoes.
  • Keep your vegetables ready. Cut peel and cut potato in cubes, cut beans and carrots in batons or small pieces. Wash peas and cauliflower florets.
    ½ cup Dal Vadi/Mangodi, 1 Potato Medium, 1 Carrot, 6-7 Cauliflower florets, ¼ cup Green Beans/French Beans, ½ cup Peas
  • Make coarse paste of ginger garlic and green chillies using a mortar pestle.
    5-6 Garlic Cloves, 1-2 Whole Green Chillies, Fresh ginger
  • Heat about 1-2 tbsp ghee in a pressure cooker. Add moong dal vadi in it and fry till it is light brown and gives roasted aroma.
    2-3 tbsp Oil/Desi Ghee/Mustard Oil, ½ cup Dal Vadi/Mangodi
  • Take out and keep aside.
  • Add 1 tbsp more ghee, add cumin seeds and other whole spices. 
    1 tsp Cumin Seeds/Jeera, 1 Bay Leaf, 1 Cinnamon Stick(small), 4-5 Black peppercorns, 1-2 Black Cardamom, 4-5 Cloves
  • When the aroma from the spices starts coming add onions and then ginger garlic and chilli paste.
    1 Onion(Medium)
  • When the onions start turning translucent and raw smell of garlic goes away, add tomatoes and cook till it starts getting soft. 
    2 Tomatoes
  • Add the vegetables and mix with onion tomato masala. 
  • Add garam masala powder,coriander masala, red chilli powder, turmeric powder, and salt. Mix nicely.
    1 tsp Coriander Powder, 1-2 tsp Garam Masala, 1/2 tsp Turmeric Powder, 1-1/2 tsp Red Chilli Powder, Salt to taste
  • Cook vegetables in masala for a 1-2 mins.
  • Drain the water from the rice and mix with the veggie masala and mix well.
  • Add water just enough to soak rice. About 1 cup and less 1/4 cup . Depending on your rice variety.
  • Cook rice on medium flame till 2 whistles. 
  • Once done, wait for the pressure in cooker to settle down, then open the lid. Fluff the rice lightly.
  • Serve hot with choice of raita/yogurt and spoonful of desi ghee on it.

Video

Notes

To make No Onion No Garlic Vegetable Tehri, skip onion and garlic. Add tomatoes in ghee after adding whole spices and add crushed ginger and green chillies. 
Do not add water more then 1 +1/4 cup the rice will be very mushy.
You can use any neutral plant oil like olive, rice bran, avocado in place of Ghee. But the Ghee elevates the taste of this rice preparation.
Add or skip any vegetables in the recipe. 
You can skip moong dal vadi and can add soya granules (nutrella). Or, skip both. 
Keyword Tahri, Tehri, Uttar Pradesh Cuisine
Did you try the recipe..Share @foodtrails25 or tag me #foodtrails25!
Tried this recipe?Share @foodtrails25 or tag me #foodtrails25!

Stepwise pics..

Soaked Rice
Spices for Pulao
Peas and cubed potatoes
Nutrella/Soya Granules
Aloo Matar Ki Tehri

I served it with Boondi Raita, Mix Veg Raita and Cilantro and Mint Chutney. Try it with Spinach and Pomogrante Raita.

Even Chaas/Indian Buttermilk or plain yogurt with Mango pickle goes very well with it.

I am linking this Aloo Matar Ki tehri to Mega Blogging Marathon, where group of bloggers will be blogging non-stop continuously for a month, with Sundays off. This is the first time I am participating in Mega Marathon, though I have been a part of Blogging Marathon since last few months.

This is my entry for the theme.. with A..Aloo Matar Ki Tehri

The theme, for Mega Blogging Marathon is “Biryani/Pulao/Khichdi Festival!! all of this April, by Srivalli from Spice Your Life. Click here to know more about Mega Blogging Marathon... ” We would be sharing 26 different recipes with only sunday’s off. There is one simple rule in this theme, is that the dish has to feature a grain. Hopefully I will manage and share 26 different recipes healthy recipes with Rice, and some healthy grains like Quinoa, Bajra and many more. Some cooked in Instant Pot and some in Pressure Cooker or both the versions.

Do make this simple and rustic rice dish. I am sure you and your family will love this.

Say hello to me on my social media accounts.. FB, Pinterest and Instagram. Whenever you make this do post on my FB page or tag me on Instagram. Pin the recipes for later use.

If you like my work, then do hit the follow button and subscribe to the blog to get notifications on new posts and share the blog with your loved ones. I promise won't spam your mailbox ?.

Thanks for stopping by and keep coming back!!

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Comments

  1. Veena Krishnakumar

    July 23, 2019 at 7:16 am

    Thank you for the instapot variation, I am going to try this. Looks so easy to make in instapot and am sure this aloo matar ki tehri is super delicious

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  2. Renu Agrawal Dongre

    April 05, 2019 at 3:27 pm

    There looks yum and delicious. We use to have a lot of Teri when I was a kid. We made using mung vadi (mangodi), I wanted to make for this BM, but had no mangodi left ? and can't make it here as no sun. Feeling like having that bowl for myself.

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    • Swati

      April 05, 2019 at 9:39 pm

      Thanks Renu.. it tastes great even without mangodis though I too miss those here..

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  3. Pavani

    April 04, 2019 at 11:48 am

    Wow, can’t wait to try this delicious dish and looks so flavourful.Thank you for sharing!

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  4. kalyani

    April 02, 2019 at 5:53 pm

    love tehri ! simple or with veggies + soya, its always a great dish to have at a party / sunday brunch , Swati 🙂

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  5. srividhya

    April 02, 2019 at 12:55 pm

    I love Tehri. Most of the times, I just make it with potatoes alone. But this one with peas and soy is surely delicious and healthy too. Love that extra protein.

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  6. the #1 Itinerary

    April 02, 2019 at 5:43 am

    Great post ?

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  7. gayathriraani

    April 01, 2019 at 8:41 pm

    The combination of aloo and matar can never go wrong. I didn't know about tehri before this BM, but loved it when I made. Nice to know about so many variations that can be made with a single recipe. Wonderful start to the month.

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  8. Preeti

    April 01, 2019 at 6:42 pm

    Love to eat this tahri recipe with boondi raita.. totally amazing and tasty.

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  9. harini

    April 01, 2019 at 12:35 pm

    Wow! Such a flavorful one pot dish this is. I have been thinking about tehri for a while now and this post of yours definitely gives me the extra push to make this soon. Love it. Looking forward to more such dishes in this series.

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  10. Sowmya:)

    April 01, 2019 at 10:55 am

    Such a delicious beginning to this mega marathon Swati. Love this simple and flavorful tehri. Bookmarking it to try asap

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    • Swati

      April 03, 2019 at 5:05 pm

      Thanks Sowmya!!

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  11. Sushma Pinjala

    April 01, 2019 at 9:42 am

    Good one. Love soya chunks/ Granulas in Puloa. Perfectly done.

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  12. Sharmila Kingsly

    April 01, 2019 at 9:32 am

    Simply love Tehri ,always comes handy in a busy working day but tastes a delight in every grain...Lovely start!!

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  13. Suma Gandlur

    April 01, 2019 at 9:20 am

    Comfort food at it's best and that mustard oil must have added a kick. I too am fond of tehri and your tehri bowl looks inviting.

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  14. vaishalisabnani

    April 01, 2019 at 3:27 am

    That Tahiri is quite wholesome ! Soya , aloo matter , wow , you actually don’t need a accompaniment! The whole spices must have made it really flavourful .
    Great start !

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  15. Megala

    April 01, 2019 at 3:17 am

    Looks so delicious! Makes me feel hungry now.

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  16. Srivalli Jetti

    April 01, 2019 at 1:59 am

    Thats a delicious start Swati, I love tehri and with all that spices and aloo would have surely made it so yummy!..Good to have you join us for Mega BM.

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  17. tastyrecipesfrompooja

    April 01, 2019 at 1:09 am

    Delicious! Our Indian cuisine is really amazing indeed! Such versatile rice and other dishes make our cuisine so rich!

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Swati Malik

A passionate foodie, food blogger.. blogging about my food experiences, and food stories.. Love to click pics and cook for my loved ones. Aham Bhramasmi!!

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A passionate foodie, food blogger.. blogging about my food experiences, and food stories.. Love to click pics and cook for my loved ones. Aham Bhramasmi!!

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