Name: Mattar Bhaath (Rice With Peas and Potatoes)
Yield: Serves 4–6
Cuisine: Indian
Ingredients: 3 tbsp sunflower oil, rapeseed oil or ghee; 300 g potatoes, peeled and cut into 2 cm cubes; 30 g cashew nuts; 2–3 whole green chillies; 5–6 curry leaves; 20 g ginger, grated or finely sliced; 1 cinnamon stick or 3–4 pieces cassia bark; 2 tsp cumin seeds; 250 g basmati rice; 300 g frozen peas; 1½ tsp salt

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Biting Biting

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.

Ingredients

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

Method

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