Dinner/ Pakistani Recipes/ Potatoes/ Recipes/ Vegetarian

Aloo ki Tahari Recipe

Aloo ki Tahari or Aloo Chawal a simple vegetarian one-pot dish made with rice and potatoes.

 Aloo ki Tahari or Aloo Chawal is a simple vegetarian one-pot dish made with rice and potatoes.

It is one of my favourite Desi comfort foods, and I love having it with lots of raita on the side. The way it’s always been made at my place has been with potatoes (and there’s always an extra potato for me!), but other vegetables like beans or peas can also be added. It can easily be served on its own as a meal with raita or chutney on the side, or paired with a gravy like chicken korma or chicken karhai.

Taheri is known for its vibrant yellow colour, which is due to use of turmeric – a magical spice with anti-inflammatory and anti-biotic properties that has been used for generations in Pakistani cooking. Of course, it has recently been re-discovered in the west leading to many concoctions of golden milk or as we call it ‘ammi kay haath ka haldi doodh’

But that’s a story for another blog post. Right now, I just want to share this delicious tahari recipe with you, and enjoy a bowl of the same while I catch up on my season of Arrow.

For more vegetarian recipes on the blog click HERE

Would love it if you could try out and rate the recipe, and let me know how it was in the comments below! 
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Aloo Tahari or Aloo Chawal a simple vegetarian one-pot dish made with rice and potatoes.
5 from 1 vote

Aloo Tahari or Aloo Chawal

Aloo ki Tahari or Aloo Chawal is a simple vegetarian one-pot dish made with rice and potatoes.

Course Main Course
Cuisine Pakistani
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 5 people
Calories 1800 kcal


  • 2 cups or ½ kg basmati rice
  • ¼ cup oil
  • 1 medium onion sliced
  • 1 tablespoon ginger garlic paste
  • 10 - 12 black peppercorns
  • 3 cloves
  • 1 teaspoon cumin seeds sufaid zeera
  • 2 black cardamom bari elaichi
  • 2 inch piece cinnamon
  • ½ teaspoon turmeric
  • ½ teaspoon coriander powder
  • ½ - 1 teaspoon red chili powder
  • salt to taste
  • 2 tomatoes cut into cubes
  • 4 - 6 medium potatoes cut into 6 – 8 pieces


  1. Clean and wash rice. Soak for ½ hour, and set aside.
  2. Heat oil.Fry onions for a few minutes till light golden.

  3. Add ginger garlic paste, followed by whole spices (peppercorn, cloves, cumin seeds and cardamom). Saute for a minute and then add the powdered spices (coriander powder, red chili powder and turmeric). Cook for 2 – 3 minutes, adding a splash of water if spices are sticking to the pan.
  4. Add cubed tomatoes and potatoes. Cook for 5 – 10 minutes, till tomatoes are soft.
  5. Add rice with about 4 cups water. Add salt to taste and give it a stir.Cook on medium – high flame till water has almost evaporated.

  6. Once the water has evaporated, add 2 – 3 green chilies on top. Close the lid and keep on low simmer (dum) till rice is cooked through.
  7. Serve hot with raita on the side.

Recipe Notes

Other vegetables like beans or peas or cauliflower can be added to tahari based on personal taste.


  • Reply
    Baigan ki Borani (Eggplant with Yoghurt) | Mirchi Tales
    October 11, 2017 at 1:42 am

    […] on it’s own with roti or as a side with rice (for e.g. with matar pulao or sabzi pulao or aloo ki tahari). The addition of yoghurt in the recipe makes it a refreshing dish for the […]

  • Reply
    Javeid Yildiz
    October 18, 2017 at 9:13 pm

    Goes well with peas

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