Achari Aloo Tahari

Ingredients

• 2 Potatoes (Cut into small pieces; approximately 300 g edible potato)
• 1 Tomato
• 2 Green chilies
• 0.5 Onion (Sliced)
• 1 tsp Ginger-garlic paste
• 1 packet Achar masala (Use one packet of Shan achar masala or 5–6 tbsp homemade achar masala)
• 2 tbsp Yogurt
• Cilantro (A handful; estimated at approximately 15 g)
• Oil (Use as desired; nutrition estimated using approximately 2 tbsp)
• Salt (To taste, if needed; the cooking water should be slightly salty)
• 3 cup Uncooked rice
• 4.5 cup Water (Add with the rice)

Steps

1. 1

   Heat oil in a pot over medium heat. Add the sliced onion and green chilies, and lightly fry them.

2. 2

   Add the ginger-garlic paste, tomato, and achar masala. Fry the mixture over high heat for 30–40 seconds.

3. 3

   Add the yogurt and fry the mixture a little longer until incorporated.

4. 4

   Add the chopped potatoes and mix well so they are coated with the spiced mixture.

5. 5

   Cover the pot and cook the potatoes over low heat for 5–6 minutes.

6. 6

   Add the cilantro and uncooked rice to the pot.

7. 7

   Pour in 4.5 cups of water. Taste the water and make sure it is slightly salty; add salt if needed.

8. 8

   Bring the mixture to a boil and cook until the water has been absorbed.

9. 9

   Cover the pot and cook over low heat for 15 minutes.

10. 10

    Mix the tahari gently, then serve with salad and raita.

Notes

The author gives a choice of one packet of Shan achar masala or 5–6 tablespoons of homemade achar masala. Serve with salad and raita.

Nutrition per serving

• main
• one-pot
• rice
• vegetarian
• South Asian
• Pakistani-inspired
• stovetop
• comfort food