This Indian rice dish is simple, comforting and utterly delicious. If you’re looking for something a little more traditional, skip the paneer. You’ll need 10 ingredients. The dish is gluten free, vegetarian and so easy to veganise. What’s not to love?

Wait, what’s the difference between Gujarati-Style Matar Bhaat and Pulao?

Think of it this way: Pulao is the Hindi word for a rice dish in which you sauté rice in fat with spices, then add vegetables (or any protein of your choice). You then cover it with water and a lid. Finally, cook it until all the ingredients are fragrant and tender. Gujarati-Style Matar Bhaat adopts this very same process. You could say it’s a type of pulao — just one that has its’ own name, history and repertoire in Gujarati cuisine. It’s a Gujarati treasure. We eat it with Kadhi (buttermilk cooked with spices and gram flour) and not much else.

How to serve Matar-Bhaat

You can enjoy it the Gujarati way — drowned in Kadhi, with a side of Khichiya Papad and raw onions. Or serve it as part of a large, thali-style meal. It’s a wonderful alternative to Jeera Rice when peas are in season.

Do I have to add peas?

Yes. It’s not Matar Bhaat without the matar (peas). You can opt for raw or frozen peas. If tender fresh peas in their pods are available, use them. There’s nothing quite like Matar Bhaat made with peas and their pods.

Do I have to add potatoes and paneer?

Not at all. If you’d like something more traditional, leave the potatoes and paneer out and add in more peas. I usually serve my Matar Bhaat with Kadhi as a one-bowl dinner which is why I like to bulk it out with some extras. Feel free to add any vegetables or protein you like.

What other vegetables can I add to Matar Bhaat?

Cauliflower, mushrooms, onions, peppers, courgettes and carrots are all great vegetable-based add ins.

How can I make a vegan version of this Gujarati-Style Matar Bhaat?

Simply replace the paneer for firm tofu (press it to drain excess water and pan-fry first). In place of tofu, you can also add cashews or peanuts. Swap the ghee for oil or your favourite plant-based butter.

Why do you add so few spices?

So here’s the key difference between Gujarati-Style Matar Bhaat and your average Pulao. Gujarati-Style Matar Bhaat is very delicate in flavour. It’s designed to carry the flavours of the sharp and tangy Kadhi you ladle on top. Steaming hot, the two dishes eaten together are harmoniously sour, sweet, spicy and comforting. You’ll notice the absence of ginger, garlic, onions and chilli in this recipe — that’s because those ingredients would typically be in the dish you pair with the Gujarati-Style Matar Bhaat. Let the flavour of the peas, and the fragrance of the Basmati rice shine.

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