Mattar Bhaath

Rice With Peas and Potatoes

Preparation info
  • Serves


    • Difficulty


Appears in
Biting Biting: Snacking Gujarati-Style

By Urvashi Roe

Published 2022

  • About

My friend Henry loves rice and peas. Mattar bhaath always makes me think of him because I guess it is the Gujarati equivalent. I love it piping hot for brunch with a large dollop of yoghurt, and it’s also a great base to have in the fridge for easy arancini when friends pop over.


  • 250 g basmati rice
  • 3 tbsp sunflower oil, rapeseed oil or ghee


Wash the rice following the steps. Cover with warm water and set aside.

Heat the oil in a pan which has a firm-fitting lid. After a few minutes add a few cumin seeds. They should fizzle nicely. Add the rest of the cumin seeds, the cinnamon or cassia bark, curry leaves, cashew nuts and green chillies and then the cubed potatoes.

Now drain the rice and add it in. Toss everything t