Aloo Matar ki Masala Khichdi

  • Prep Time : 20m
  • Cook Time : 15m
  • Ready In : 35m

A rich and flavored version of the humble khichdi. This quick dish can easily be a strong competitor for the vegetable biryani. Recommended to spice up lazy Sunday afternoons.


  • 250 gms of Rice
  • 4 Medium sized Potatoes
  • One bowl of Green Peas
  • ½ tsp Coriander Powder (Dhaniya Powder)
  • ½ tsp Cumin Seed Powder (Jeera Powder)
  • ¼ tsp Pepper Powder
  • 2 Cloves
  • 2 Small Cardamoms
  • 2 tsp Ginger Paste
  • 2 tsp Garlic Paste
  • 2 Green Chilies
  • ½ tsp Red Chili Powder
  • 2 tsp Clarified Butter (Desi Ghee)
  • 2 tbsp Oil
  • ½ small bowl of Coriander Leaves (Dhaniya Leaves)
  • 1 chopped Onion
  • 2 tsp grated Ginger
  • Salt to taste
  • 6 cups of Hot Water
  • ½ Cup of Water


Step 1

Wash the rice with water, and soak it for 20 minutes and drain the water

Step 2

Peel the potatoes and cut them into halves

Step 3

Keep the sliced green chili, chopped onion and grated ginger aside. Take the remaining masala and grind it in a grinder with a little bit of water to form a fine paste

Step 4

Heat the oil in a cooker on a medium flame. Add onions and sauté till they turn into golden brown. Add the grinded masala, green chilies and salt. To this and ½ cup of water and cook well for 3-4 minutes till the oil starts to separate from the masala gravy

Step 5

Add the potatoes and cook till the potatoes become tender

Step 6

Add the soaked rice and mix it well with the masala. To this add 5-6 cups of hot water followed by grated ginger, clarified butter (ghee), coriander leaves and salt to taste

Step 7

Mix the ingredients well and close the lid of the cooker. Cook on medium flame.

Step 8

Remove the cooker after two whistles and allow the pressure to release.

Open and serve the khichdi with Ghee and Dhaniya Chutney

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