Aloo Matar Pulao, Methi Kheera Raita

For aloo matar pulao, in a hot kadhai, add ghee, melt it, and then add heeng (asafoetida), black cardamom, cloves, bay leaves, cinnamon, cardamom, cumin and fennel seeds.

Now add the roughly sliced onions, chopped garlic and chopped ginger. Cook it all on high flame. Add sliced green chillies. Add roughly sliced tomatoes when the onions turn a little pink. Add some salt, turmeric, chilli powder, coriander powder, and pav bhaji masala. You can add sambar masala, kitchen king masala or any flavourful masala instead of pav bhaji masala. Give it a quick stir and cook it on high flame.

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Now add diced potatoes and mix them well. We have to cook the potatoes for 3 to 4 minutes. Add kasoori methi and stir again. Add green peas, then add water. Add the soaked rice, lemon juice, mint leaves and coriander leaves. Give it a stir, then add some salt to taste after adding the rice. Cover the kadhai with a lid and cook it on low flame till the rice soaks up all the moisture.
Remove the lid and the aloo matar pulao is ready to be served hot with Methi Kheera Raita. Enjoy!

For Methi Kheera Raita, in a bowl, soak some kasoori methi in water for 5 minutes. For tempering, add some oil and heeng in a hot pan. Add the soaked methi and roast them all for 30- 40 seconds on low flame.

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Add them to curd, and then add green chillies, salt, black salt, coriander leaves, chilli powder, and roasted cumin powder. Make sure to check whether the cucumbers are not bitter by having a little bite. Grate the cucumbers and add them to the curd. Whisk them all and the raita is ready.