Aloo Matar Tahari Recipe ( Potato Peas Masala Rice )

Aloo Matar Tahari | Aloo Matar Pulao | How to Make Aloo Ki Tahari Recipe with step-by-step photos

Aloo Matar Tahari is a simple vegetarian one-pot dish. Right now, I just want to share this delicious tahari recipe with you. It is a basic combination of rice and potatoes with peas, which you can add to vegetables of your choice; you can even add chicken, beef, or mutton to enhance the taste. Additionally, stock can be added.
                          

It’s simple and delicious rice that is normally served with raita and salad or kabab, etc. It is one of my favorite meals that I like to have with raita and chutney. Tahari is prepared from Basmati rice or Ponia rice, a kind of basmati that is a bit broken up by a grain of rice. So here I am using Ponia rice for making tahari. I am not using any stock or meat in it, but you can as desired. So let's begin. 

Quantity of Water in Rice:

For soaked rice, 1 cup of water for 1 cup of rice

For unsourced rice,e 1.5 cups of water for 1 cup of rice

If you have tried this Aloo ki Tahari Recipe, then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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Firstly, soak the rice in warm water for 2 hours, take all the ingredients, and prepare them all. 

Boil 6 cups of water to add the rice.

Pictorial:

In the pot, heat the oil, add onion slices, andsautée for 2-3 minutes, then add whole spices. Fry with onion for a minute, then add tomatoes, mix them with onions and whole spices, and allow to cook for 2 minutes until tomatoes are soft.

Start to add spices and stir to mix well; splash some water if spices are sticking to the base of the pot, then add citric acid, green chilies, and curry leaves, and stir them well.

Now add beaten yogurt, and stir to mix them until aroma arises; put peas and potatoes, and mix them well for a minute.

Now add water, bring to a boil, cover the pot, and let them cook till the vegetables are soft.

Add soaked and drained rice, stir them well over low-medium heat, then pour hot and boiled water

Bring to a boil and cover the pot; allow to cook for around 5 minutes over medium-high heat till the water has evaporated. 

Once the water has evaporated, reduce the heat and sprinkle coriander leaves; simmer for another 5 minutes over very low heat.

Remove from the heat, and rest it for 5 minutes. After 5 minutes, transfer to the serving dish; Aloo Matar Tahari is ready to serve with raita and salad, and chutney.y 

                                   

Bihari Style Fried Matar Masala Recipe ( Green Peas Masala )

Bihari Matar Masala | Matar Ghugni || How to make matar masala with step-by-step photos and video

Matar Masala is quite an amazing, easy recipe with a few ingredients, a bit spiced, fabulous taste. It is the symbol of every Bihari and Bengali household. Another name for this recipe (Ghugni) is used in Bihari families as well, and ghugni can be cooked with white and black chickpeas.

Outside of Bihar, people need help to easily recognize and understand the word Ghugni. This is the reason I wrote Matar Masala to get easily understood; this is a Bihari-style version. Matar Ghugni is served as a snack for breakfast and even at lunch as desired.

To cook matar masala, can use frozen, canned, or fresh peas. I cook matar masala in olive oil; you can cook any vegetable oil or mustard oil as desired.

If you have tried this Fried Matar Masala, don’t forget to rate the recipe. You can also follow me on social media

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Here is my recipe video for Matar Masala:

Preparation of Matar Masala Recipe:

                     

To prepare this recipe, first remove the skin of the onion and cut it into thin slices. Remove the stalks of green chilies. Freshly crush the black pepper in a mortar or pepper crusher.

Heat the oil in the pressure cooker/pot.

Put onion slices in medium-hot oil.

Sauté the onion slices.s

Once the onion slices turn lightly golden. en.

Put peas in the pot 

Fry the master with onion for 4-5 minutes.tes

Add green chilies to the matter.

Further, fry them for 2 minutes.

Keep mixing by adding all dry spices.

Once it is roasted well

Pour 1 cup of water into the ghugni

Bring the mixture to a boil, and allow it to cook till turnssoftt 

Remove the lid, and you can see the water has evaporated from the green peas.

Now add black pepper powder. 

Stir to mix well, splash some water, and simmer it for about 2-3 minutes over a very low flame.

Now transfer to the serving bowl; matar masala is ready to serve

Matar ghugni can be served with bread loaf, pav bread, and Bihari dal chawal. I will share Bihari dal chawal soon. 

Chicken korma Recipe ( Murghi Ka Qorma )

Chicken Korma | Korma Recipe || How to Make Chicken Korma with step-by-step photos

Chicken Korma is a gravy dish typically made with yogurt, nuts, and spices. A Mughal-era original, Chicken Korma is the perfect dinner party dish that is easy, quick, and a no-fuss recipe- one of the most popular Pakistani chicken korma dishes to create a mouthwatering dish. You can serve it with boiled/brown rice, naan, and roti.
                        

This Pakistani chicken korma recipe does not call for many ingredients. You need just common ingredients, and a delicious Pakistani food recipe will be ready.
I always prefer this delicious korma with matar pulao and flavored white basmati rice, along with raita and salad. I love to have this also with sheermal and tandoori naan.

So let's begin 

If you have tried this Chicken Korma recipe, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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Wash the chicken pieces under running water.   

                 

Cut the thin onion slices. 

           

Make almond paste

                    

Place a wok on the stove, add enough oil, then heat it. Now add onion slices into the hot oil. Fry on high heat until it turns translucent. 

                         

Constantly keep stirring; otherwise, the onion slices may burn dark. Now reduce the heat to low-medium, then keep stirring over medium heat until you get a nice golden brown color. 

Now fry the onion, transfer it to the plate, and spread it; set aside.

                         

Add ghee/desi ghee to the pot/pan; heat, then put green cardamom and crackle for a second. Right after, add ginger-garlic paste to the oil. Sauté it for a minute or until the aroma arises. Now put chicken pieces in the pot. Fry the chicken pieces with ginger-garlic until they change color; add spices along with a little warm water.

Stir to mix well until the oil separates from the chicken.

Now add beaten yogurt, fried crumbled onions, and almond paste; stir to combine well.

             

Cover with the lid for 10 minutes or until the meat is tender. Remove the lid and sprinkle 1/2 tsp mace and nutmeg powder, and kewra essence. Simmer it for 10 minutes. 

       

Now turn off the flame. 

Ready to serve with naan, rice,sheermal, tandoori roti