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?
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.
A New Way to Make Tehri
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?
My favourite way to eat Tehri is straight from the pot. No, no, I kid. My favourite way to eat this Tehri recipe is with some green chutney style raita (blitz a little yogurt, chilies, mint, salt, roasted cumin powder) 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
- 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
- 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!
LOL... I'm a carbaholic too. I tried to cut it out for two weeks before I went on vacation so I wouldn't feel so bad abt myself when I inhaled every food I saw, but suffice it to say I even started dreaming of bread :(. Recipe looks great!
hahaha every time I think of quitting carbs I go into depression and make myself a big pizza - within an hour.
Lol I know what u mean... Cause when I deprive myself I end up eating double when I finally break down
Came out spicy as mentioned! I love this version with the kick for myself. Really makes my senses alert. 🙂 I have kids in the house under 7 and they wanted to enjoy it but couldn't so I will tone it down slightly for them next time.
Sarah Mir says
Absolutely fair to reduce spices for the fam, but I am glad you enjoyed the kick!
Carbs carba carbs... I know it is going to kill me someday :). Your MIL tehri seems so so tempting to make I can almost smell and taste it from here. Really I need to make this. Thank you and thank your mil for sharing this wonderful recipe.
hahaha thanks Amira! always happy to see you come by!
Looks great - I so need t make this.
Thanks so much Mezba!!!
I like a one pot meal! And I love your Tehri 🙂
Thanks so much Vaish 🙂
How have I never heard of Tehri before! It looks really delicious. I'm going to pin it and try. May have to put in my meal plan!
thanks Salma! I should warn you that my kids couldn't eat this one - including my one year old (whose spice tolerance is higher than my four year olds lol)
Pink Chai says
I've never had Tehri before, but I've also never met a bowl of rice (or any carb) I didn't love before! I also love me some serious spice so I will definitely be trying this out 🙂
I think it's a very North Indian/Pakistani dish - btw your bhindi looks A-MAZING, I am planning on making it next week!
Stumbled upon your website while searching for a beef biryani recipe that called for only a pound of beef 🙂 Recipe sounds perfect, I will try your version.
Funnily though, this tehri and the aloo anda salan recipe you posted is exactly how the dishes are made in my moms home! Infact we call it tehri too, unlike normal people who call it TAHARI 😉
makes me so happy to hear that and I laughed so hard when I saw your tahari comment! hope the biryani turns out well, it's a go to for me!
This Cake is Desi says
Why do I keep missing posts.. I guess I'm too old to understand technology:( .. My most favorite meal .. My son in law would have given you ten points just for calling it tehri.. Karachi k log.. :p
Delicious! I actually enjoyed making it as much as we all as a family enjoyed eating it! Perfect comfort food while using pantry staples aa we are in through midst of quarantine! The tomatoes were a great touch, gave it a richer flavor! Yum!!!!
Am glad you think so Afreen! And yes it's SO nice to be able to make dishes with what we have!
Such a fabulous recipe. On a monthly rotation in our house!!!!
Thank you Marium!!! SO happy to hear that!
Just love my rice too...no rotis, chapaties can make up for it. When it's dosa or chapati day, I am an unmotivated person, LOL. My fav rice dishes will b fried rice - spicy, just like do it Thai or Malay style (i am from Singapore). We get a wide variety of fried rice here at the food stalls too. Just love them for their comforting effect. Apart from biryani, pulao, I have never tried tehri. But it comes close to a veg biryani.
Well then you absolutely should! It's delicious!
Irtaza Abdul Qayyum says
Hi Sarah I made this yesterday out of pure frustration on what to cook and it turned out amazing, had it with cucumber Raita and mint chutney absolutely delicious weekday meal. 🙂
That's the BEST combination! Thank you so much for making it and I am so happy you liked it!
Tried it the other night and it was a hit! Thank you for sharing this recipe, I was pleasantly surprised .
Sara Baig says
Trying this recipe out today! I was just wondering if you have timings for some steps like how long to cook the tomato and the rice on low heat? I’ve noticed you’ve done this for other recipes and it is very helpful! Also, do you cook the rice covered or uncovered?
Hi Sara! Fair question - I think the tomatoes take about 5-6 minutes to cook properly and for the rice honestly it varies by brand and if you have presoaked. I usually buy Falak brand and soak for an hour at most. it takes me about 12-15 minutes. Typically you'd bring it to a boil and cook partially covered until the water level drops just below the rice. At that point cover the pot and let it cook through covered. Hope that helps!
Farah Saeed says
Amazing receipe, thanks for sharing!
I am so glad you liked it!!!
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!