Vegetable Tahari – Indian Comfort Food

Step 1: Prepare the Pan and Ghee

Turn on the stove to medium-high heat. Add 2 tablespoons of ghee to a large pan or wok and let it heat up.

Step 2: Temper Cumin Seeds and Hing

Once the ghee is hot, add 1 teaspoon of cumin seeds. Wait until the cumin seeds start to 'dance' or move in the ghee, indicating it's hot enough. Add a pinch of hing (asafoetida).

Step 3: Sauté Aromatics and Whole Spices

Add the diced onions to the pan and sauté until they turn light brown. Then, add the minced ginger and garlic. Continue to sauté until fragrant. Add the 2 bay leaves and 1 cinnamon stick directly to the pan. Place the 3-4 green cardamom pods, 4 cloves, and 1/2 teaspoon of black peppercorns into a small spice pouch (like a tea bag) and add it to the pan.

Step 4: Add Powdered Spices

Move the pan slightly off the direct heat to prevent burning. Add 1 teaspoon of cayenne pepper, 1 teaspoon of turmeric powder, and 1 teaspoon of cumin powder. Mix well with the sautéed aromatics. Turn the heat down slightly.

Step 5: Incorporate Vegetables

Add the chopped cauliflower, drained diced potatoes, and peas to the pan. Stir to combine with the spices. Add the chopped cilantro. Stir the vegetables for about 1 minute.

Step 6: Add Rice and Salt

Add the soaked and drained basmati rice to the pan. Gently stir the rice with the vegetables and spices to ensure everything is well coated. Add 2 teaspoons of salt.

Step 7: Add Water and Simmer

Stir the mixture for about 1 minute. Add 2 cups of water to the pan. Bring the mixture to a boil. Once boiling, cover the pan with a lid and reduce the heat to medium. Let it cook for approximately 7-8 minutes without stirring.

Step 8: Rest and Fluff

After 7-8 minutes, check if all the water has been absorbed by gently poking with a fork. If no water remains, turn off the stove. Leave the covered pan on the warm stove for about 5 minutes to allow the rice to steam further. Uncover the pan and gently fluff the Tahari with a fork.

Step 9: Serve Tahari

Remove the spice pouch from the Tahari. Serve the delicious Tahari hot, optionally garnished with papad, yogurt, salad, achaar, sev, and a drizzle of extra ghee.

• Soak basmati rice for 15-20 minutes before cooking for best texture.

• Keep diced potatoes in water to prevent them from turning red.

• Use a spice pouch (like a tea bag) for whole spices like green cardamom, cloves, and black peppercorns for easy removal after cooking.

• Do not stir the rice while it's simmering to ensure even cooking and prevent sticking.

• Let the Tahari rest for 5 minutes after turning off the heat for perfect fluffy rice.

• You can use either fresh or frozen peas.

• Adjust the amount of cayenne pepper to your spice preference.