My name is Sarah and I am a carbaholic. There, I said it, it's done. Judge me all you skinny people with your zoodles and quinoa. By the way I like both things just fine, but put a steaming bowl of tehri in front of me and well.... I think you know how this plays out. You enjoy your zoodles ok?
A New Way to Make Tehri
I have always loved Tehri unlike the rest of my siblings which meant I didn't get to eat it as often as I liked. When I did it always felt special. The version I grew up with had a spice paste, no tomatoes, no seeds, no curry leaves. It is a dish that I had only ever seen made in my house and it didn't even occur to me that there was another way to make it.
When I got married my mother in law told me about her way - a way that involves tomatoes, curry leaves, and onion seeds. The combination creates a flavor explosion which makes this such a fun change from the usual. It is also different from my usual Tehri recipe that I do not pre fry the potatoes for it. In this one you slice them nice and thin and cook it with the rest of the dish making this a one pot meal. Who doesn't like a one pot meal?
What to Serve with Aloo Tahri
My favourite way to eat this Tehri recipe is with some green chutney style raita and some kachumbar. Kachumbar for those of you who don't know is a simple salad with chopped onions, tomatoes, cucumbers, cilantro, chilies and lemon juice. The fresh acidity of the kachumbar with the tangy raita and the flavorful Tehri is a big ol flavour party I always want to be invited to.
If you make this Tehri then let me know how it turns out! You can rate the recipe below, and/or leave a comment! You can also share your recreations with me on Instagram @flourandspiceblog. Can't wait to see your version!
Tehri - a Chatpata Version
Ingredients
- 2 cups basmati rice washed and soaked
- 1 ½ to 2 cups potatoes sliced into ½ cm thick squares
- 1 onion diced
- 4 tomatoes finely diced
- 1-2 sprigs of curry leaves
- ½ tsp nigella/onion seeds/kalonji
- ½ tsp cumin seeds
- 2-3 finely sliced green chillies
- 2 tsp salt
- 1 tsp turmeric
- 1 ½ tsp red chilli powder
- ½ tsp coriander powder
- a glug of neutral oil - enough to cook the bottom of your pan
- optional: lemon for squeezing, green chilies for garnish
Instructions
- Take out a nice big pot, preferably non stick, but if you use a heavy bottomed one then increase the oil and make sure you keep checking for sticking (add a little water).
- Heat the oil and add in your cumin seeds, nigella seeds, and curry leaves.
- When it gets spluttery and aromatic add your onions and green chillies and saute on until the onion starts to brown at the edges.
- Then add the rest of your spices and stir fry until they darken slightly, if they stick to the bottom of the pan add a splash of water.
- Then add your tomatoes and cooked till the 'wetness' sautes out and you're life with a rich paste with the oil rising above it - in Urdu we call this Bhunna
- Add your potatoes and saute for a minute or two.
- Now add your rice, and then add just enough water that you have approximately half an inch of water rising above your rice. Now some brands cook quicker than others so please adjust the water accordingly. In a pinch you can add more, but taking water away – that’s not so doable.
- Bring the water to a boil, and cook on medium till the water level drops to that off the rice, then simmer on low heat to tender fluffy perfection. Again if your brand of rice cooks quickly then please start with less water and watch your cooking times!
- Top with a little lemon juice and sliced green chilies and serve hot with raita and kachumbar
Making it later? Pin it below to save the recipe!
Eraj says
My first time ever making Tahiri (true story), so glad I came here looking for a good recipe! This was incredibly flavorful and comforting, just the right amount of spicy, the way a good tahiri should be.
Sarah Mir says
I was surprised to read that, but also so pleased that you enjoyed it!!!
Sanna Hussain says
game changer recipe after trying a few different ones
LOVE IT!!!
Angelica says
Hi Sarah!
I tried your tehri recipe and it turned out really well. Since my toddler has started enjoying adult food so I did not add the chillies and it still turned out good. We enjoyed it with raita, salad and fried green chillies. The Kari patta adds a nice flavour. Loved it! Thankyou for sharing!
Sarah Mir says
Hi Angelica! SO happy to hear that it worked even without the chilies! thank you for leaving a review!
Mia says
Made this today. Delicious 😋
Crystal says
This is such a quick, flavorful and easy recipe. Start to finish it took me 25 mins. My family relished it! Thank you.
Sarah Mir says
Crystal! I am SO happy to hear you say that! thank you!