Aloo Tahari Recipe

Wash the rice in several changes of water until it runs nearly clear, then soak it in fresh water.

⏱ 30 min

Heat the oil in a heavy pot on medium heat. Add the whole spices and let the cumin crackle, then add the onion and fry until golden brown.

⏱ 8 min

Add the ginger-garlic paste and fry for a minute, then add the tomatoes, yogurt, salt, red chilli, turmeric and coriander powder. Bhuno until the oil separates.

⏱ 6 min

Add the potatoes and stir to coat them in the masala. Fry for a few minutes so they take on colour.

⏱ 4 min

Add the hot water and bring to a rolling boil. Taste it: it should be slightly saltier than you would like the rice.

⏱ 3 min

Drain the rice and add it to the pot with the aloo bukhara and green chillies. Stir once gently and cook on high heat, uncovered, until the water is absorbed and small holes appear on the surface.

⏱ 8 min

Scatter the mint and coriander, cover tightly (wrap the lid in a cloth if it is loose) and leave on dum on the lowest heat, with a tawa under the pot if you have one.

⏱ 15 min

Turn off the heat and leave it covered for 5 minutes, then fluff gently with a flat spoon from the sides and serve.

⏱ 5 min