Aloo ki Tahari Recipe

 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

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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

Ingredients

• 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

Instructions

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.