Aloo Tahari Recipe – Hyderabadi Style

Aloo Ki Tehri or Aloo Tahari, prepared in Hyderabadi style, is a delicious and aromatic dish that combines the goodness of rice and potatoes. This recipe is easy to make and a flavorful delight that appeals to vegetarians and non-vegetarians alike. If you are a meat-based Tehri or Tahari fan, try this one— it will surely win your heart. Let’s dive into the step-by-step process of making this amazing dish.

Cooking Method Of Aloo Tahari

1. Preparing the spices:

Heat ½ cup oil in a pan on medium flame. Add 1 tsp cumin seeds and sauté for a minute. Add 10-12 whole black peppercorns and 6-7 cloves. Sauté the spices on medium-high flame until fragrant.

2. Sautéing the onions and ginger-garlic paste:

Add 2 medium-sized sliced onions to the pan. Fry them until they turn light golden. Avoid over-browning the onions. Once the onions are golden, add 1 tbsp ginger-garlic paste. Sauté for about 1 minute to remove the raw smell.

3. Adding tomatoes and green chilies:

Add 2 medium-sized roughly chopped tomatoes and 2-3 sliced green chilies to the pan. Cook on medium-high flame for 2 minutes until the tomatoes soften.

4. Mixing the spices:

Once the tomatoes soften, add the following spices:

½ tsp salt (adjust as per taste)

½ tsp red chili powder

2 tsp coriander powder

½ tsp turmeric powder

Mix the spices well.

Add ½ tsp roasted and crushed cumin seeds for enhanced flavor.

5. Adding yogurt:

Add 4 tbsp yogurt to the mixture. Reduce the flame to low while adding yogurt to prevent it from curdling. Mix the yogurt thoroughly into the spices. Increase the flame to medium, and add 3-4 tbsp water to prevent the spices from sticking to the pan. Cover and cook for 2-3 minutes until the oil separates from the spices.

6. Adding potatoes:

Add 4 large potatoes (cut into medium pieces) to the masala. Coat the potatoes well with the spice mixture and sauté for 4-5 minutes on medium flame.

7. Adding water and rice:

Pour 1 litre of water into the pan. Cover and cook until the potatoes are tender. Meanwhile, drain the soaked rice that has been sitting for 10-15 minutes. Once the potatoes are fully cooked, add the rice to the pan and gently mix.

8. Cooking the rice:

Cook the rice on high flame until most of the water evaporates. When only a little water remains, and the rice is 80% cooked, reduce the flame to low. Cover the pan and let the rice steam for 10 minutes on low flame.

9. Garnishing and serving:

After 10 minutes, uncover the pan. Garnish the rice with freshly chopped coriander leaves and sliced green chilies. Your fluffy and aromatic Aloo Tahari (Aloo Ki Tehri) is ready to serve.

Tips:

1. Soaking the rice for 10-15 minutes before cooking ensures it remains fluffy and non-sticky.

2. Always reduce the flame while adding yogurt to prevent curdling and ensure a smooth texture.

3. Avoid stirring the rice too often to prevent breaking the grains.

This Hyderabadi-style Aloo Ki Tehri is a flavorful delight that will be loved by everyone in your family. The aroma of spices and the rich taste of potatoes make it a dish you’ll want to make repeatedly.

Serving Suggestions:

Serve Aloo Ki Tehri hot with raita, papad, or a side of coriander chutney. It is a perfect choice for both lunch and dinner. If you enjoyed this recipe, please share it with your friends and family. Thank you!

Try this Also:

Muslim Style Chicken Biryani Recipe

Methi Chicken Recipe