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aloo tehri or tahri
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Tehri - a Chatpata Version

Course Main Course
Cuisine Indian, Pakistani
Author Sarah Mir

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