Monday, March 15, 2010

Tahri (rice with potato and peas)

Maybe I've already mentioned this, but I have the best co-workers. They are friendly, entertaining and often bring food in to share with the office. I'm very enthusiastic about this last part, so sometimes they share the recipes as well.

One woman often makes this rice with potatoes and peas. I had expressed a lot of interest in getting the recipe and learning how to cook other types of Indian food. So one day she brought me a gift: a whole bag of Indian spices, basmati rice (the type in the woven bag) and this recipe. She told me she wanted me to be fully prepared. "Now you can make any type of Indian food you want!"

I've made this twice already but forgotten to take a photo both times. I'm just going to post it anyway and maybe the next time I make it I'll update.

Anyway, this recipe goes directly out to Zoe, since it's essentially a combination of her peas recipes. My co-worker also told me she sometimes just cooks the peas and spices without the rice or potatoes (soulmate?)
Recipe: tahari (rice with potato and peas)
2 cups basmati rice
2 tbsp oil
3/4 cup green peas (frozen or fresh)
2 potatoes, chopped into small cubes
1/2 tsp fenugreek seeds
1/2 tsp turmeric
1 tsp ginger powder (or freshly grated ginger)
1 tsp garlic powder (or freshly grated garlic)
2 tsp coriander powder
salt and chili powder to taste (I use 1/2 to 1 tsp chili)
  • Wash the rice and let it soak for 30 minutes. Mix the turmeric, ginger, garlic, coriander, salt and chili in a bowl with a small amount of water. It should have the consistency of a thin paste.
  • Heat the oil and cook the fenugreek seeds until golden brown. Add the spice-water mixture and cook until all the water is gone and the oil is separated from the spices.
  • Add the peas and a little bit of water. Cover and let simmer until the peas are "half-tender".
  • Add the potatoes and more water if necessary. Cover and let them cook until the potatoes are also half-tender.
  • There should not be much water left in the pan. Add 3 cups of water (but if you have extra water in the pan, add a bit less than 3 cups) and the rice.
  • Cook on high heat for a few minutes and then cover and let simmer until all the water is gone and the rice is tender and delicious.

This rice is wonderful by itself or alongside daal or some other soupy main dish.

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