Aalu Ki Tahri / Potato Tahri another one pot meals in my collection of meals. Easy, quick and delicious meal which can be prepared in a jiffy.
Aalu Ki Tahri / Potato Tahri is a simple full of flavors pulao is served with Burhani – a buttermilk drink or some boondi ka raita. The best thing about this recipe is use of pantry spices which enhances the flavors and aroma. So what constitute a good tahri ? A good quality rice or potato?
Well for us it is neither but the amount of spices used. A perfect tahri should be the one where each particle of rice is full of flavor. And for that flavor, we need spices. The combination of whole spices like shahjeera, bay leaves, black pepper , cloves , cinnamon, a small piece of star anise are used. Turmeric gives the color to the rice. While green chilly paste and red chilly give the hot factor. And a small amount of onion balances all the flavors.
I usually cook this tahri on days when I have leftover curries. But not enough to complete the meal. So this tahri gives a strong support to the leftover chicken/meat curry with some burhani or pyaz dahi kachumber. The pairing of chicken curry with tahri is so good and it is much like at my home. My space talks a lot about meal pairing. Well the thing is at my in laws house, this is so so important. Like with tamatar ki chutney , phiki dal will go. With some other veggie khatti dal and so on. So let’s check the recipe now
Huma Kalim
Serves 2 people
Aalu Ki Tahri / Potato Tahri another one pot meals in my collection of meals. Easy, quick and delicious meal which can be prepared in a jiffy.
30 minCook Time
30 minTotal Time
Save RecipeIngredients
- (I)
- 2 cups Rice (washed & soaked for 10 minutes)
- 4 tbsp oil
- 2 tbsp ghee
- Whole garam masala (1/2 tsp shahjeera, 1bay leaves,4 black pepper , 3 cloves ,1"cinnamon, a small piece of star anise
- 2 tbsp chopped onion
- 2 tbsp ginger garlic paste
- 1 tsp green chilly paste
- (II)
- 1/2 tsp turmeric
- 1 tsp red chilly
- 1/2 tsp garam masala powder
- 1 medium size tomato chopped
- 1 medium size potato cut in 6
- Salt to taste
- (III)
- 2 green chilly
- 2 tsp chopped coriander
- 2 cups water
Instructions
- In a cooker, heat ghee & oil.
- Once heated add the whole garam masala.
- Once it crackles, add the onion & fry till translucent
- Add ginger garlic & green chilly paste. Fry for few minutes to remove raw smell
- Add all the dry spices. Saute
- Add the tomato & potato pcs. Saute till tomato is mushy and oil separates
- Add the rice, water, green chilly & chopped coriander
- Close the cooker & give three whistles & 10 minutes on lowest flame.
- Serve hot with Burhani
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