Vegetable Tahari

Name: Vegetable Tahari
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 1 cup basmati rice (washed and soaked for 20 minutes); 1 pcs potato (medium, peeled and cubed); 1 pcs carrot (small, diced); 0.5 cup green peas; 1 cup cauliflower (small florets); 2 pcs onion (medium, thinly sliced); 2 pcs tomato (medium, finely chopped); 1 inch ginger (finely chopped); 4 pcs garlic (cloves, finely chopped); 2 pcs green chili (slit); 2 tbsp oil; 1 tsp cumin seeds; 1 pcs bay leaf; 3 pcs cloves; 2 pcs green cardamom; 1 inch cinnamon (small piece); 1 pinch turmeric powder; 1 pinch red chili powder; 1 tsp coriander powder; 1 pinch garam masala; 0.5 tsp salt; 2 cup water; 2 tbsp coriander leaves (chopped)

RATING

4.4/5(72)

TASTE SCORE

8/10

Fragrant one-pot rice cooked with mixed vegetables, warm whole spices, and a light tomato-onion masala. This homestyle North Indian tahari is comforting, colorful, and easy to pair with raita, pickle, or plain yogurt.

PREP

20m

COOK

30m

SERVES

1 KATORI

339 cal

SERVINGS

METHOD · 11 STEPS

prep · ~20 min
Prep the rice and vegetables.
1.Wash the basmati rice until the water runs mostly clear.
2.Soak the rice in water for 20 minutes, then drain well.
3.Peel and cube the potato, dice the carrot, and cut the cauliflower into small florets.
4.Slice the onions and chop the tomato, ginger, and garlic.
TIPDrain the soaked rice well so it fries lightly in the masala and stays separate after cooking.
temper · ~1 min
Heat the oil and bloom the whole spices.
Heat oil in a heavy pan or pressure cooker over medium heat. Add cumin seeds, bay leaf, cloves, green cardamom, and cinnamon. Let them sizzle until fragrant.
TIPKeep the heat medium so the whole spices release flavor without burning.
saute · ~7 min
Cook the onion, ginger, garlic, and chili.
1.Add the sliced onion and cook until light golden (5-6 minutes).
2.Add ginger, garlic, and green chili.
3.Cook until the raw smell fades and the mixture smells fragrant (1 minute).
saute · ~6 min
Make the masala base.
1.Add tomato and cook until soft and pulpy (4-5 minutes).
2.Add turmeric powder, red chili powder, coriander powder, garam masala, and salt.
3.Mix well and cook for 1 minute so the spices coat the onion-tomato base.
saute · ~5 min
Cook the vegetables with the masala.
Add potato, carrot, cauliflower, and green peas. Mix well and cook for 4-5 minutes so the vegetables are lightly coated and begin to soften.
mix · ~2 min
Add the rice and water.
Add the drained rice and gently mix for 1 minute without breaking the grains. Pour in water and stir once to combine.
TIPUse a light hand after adding rice so the cooked tahari stays fluffy, not mushy.
boil · ~3 min
Bring the tahari to a boil.
Raise the heat and bring the liquid to a gentle boil.
simmer · ~15 min
Cover and cook on low heat.
Lower the heat, cover tightly, and cook until the rice is tender and the water is absorbed.
TIPDo not stir while it cooks or the rice can turn sticky.
rest · ~5 min
Rest the tahari before fluffing.
Turn off the heat and let the tahari rest, covered, so the grains finish steaming and firm up.
garnish
Fluff with coriander leaves.
Open the lid, gently fluff the rice with a fork or flat spoon, and sprinkle chopped coriander leaves on top.
serve
Serve hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Drain the soaked basmati thoroughly before adding it to the pan so the grains fry lightly and stay separate.
2
Cook the onions only to light golden, not deep brown, so the tahari keeps its softer homestyle color and taste.
3
Cut potato, carrot, and cauliflower into similar small pieces so they finish cooking in the same time as the rice.
4
After adding water, stir just once; repeated stirring releases starch and can make the tahari sticky.
5
If the rice seems almost done but slightly firm, rest it covered off heat for 5-10 minutes before checking again.
6
Use a heavy-bottomed pot or tawa under the pan on low heat to prevent the bottom layer from catching.
7
Leftover tahari reheats best with a splash of water, covered, so the rice steams back to softness without drying out.

RECIPE VARIATIONS

Adapt it for your goals.

pressure cooker

Pressure-cooker

Make it in a pressure cooker for a quicker weekday version; use the same masala, then pressure cook just until the rice is done.

vegan

Vegan

This tahari is already vegan as written, making it an easy plant-based main to pair with pickle or a dairy-free raita.

jain

Jain

Skip onion, garlic, ginger, and potato; add more peas and cauliflower, and build flavor with cumin, tomatoes, and whole spices.

spicier

Spicier

Increase green chili and red chili powder for a sharper, more robust tahari that pairs especially well with plain yogurt.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Vegetable-rich one-pot meal

Potato, carrot, peas, cauliflower, onion, and tomato add variety, color, and a broader mix of plant nutrients in one dish.

✓

Contains plant-based fiber

The mixed vegetables and basmati rice contribute fiber that makes the tahari more satisfying than plain rice alone.

✓

Aromatic spices with depth

Cumin, cloves, cardamom, cinnamon, coriander, ginger, and garlic add strong flavor, so the dish tastes full without needing heavy richness.

QUESTIONS?

Frequently asked questions

Usually the rice was not drained well, there was too much stirring after adding water, or the pot cooked too long on heat. Resting the rice off heat also helps firm the grains.