Lucknowi Gobi Aloo ki Tahiri Spiced vegetables layered with rice, butter and garam masala

(from xombi’s recipe box)

Source: Maunika Gowardhan

Serves 4 people

Categories: Indian


  • 650gms white onions thinly sliced
  • 5 tbsp vegetable oil
  • 3 tbsp softened butter
  • 250gms basmati rice
  • 600mls water or vegetable stock
  • 2 bay leaves
  • 1 tsp cumin seeds
  • 8 black peppercorn
  • 5 cloves
  • 1" cinnamon
  • 5 garlic cloves roughly chopped
  • 11/2" ginger roughly chopped
  • 2 green chillies
  • 1 tbsp coriander seeds coarsely crushed
  • 1/4 tsp mild chilli powder
  • 1 tsp turmeric powder
  • 1 tsp garam masala powder
  • 3 tbsp Greek yoghurt/ thick yoghurt whisked
  • 350gms potatoes cut into quarters
  • 350gms cauliflower cut to florets
  • Salt to taste
  • Fresh coriander for garnish


  1. In a large frying pan heat the vegetable oil on a medium heat and add 400gms of the onions. Fry for 25-30 minutes stirring every few minutes. As they begin to turn golden brown drain the fried onions on kitchen paper and set aside.

  2. Coarsely crush the whole spices in a pestle and mortar and set aside. Add the garlic, ginger and chilli in a blender and blitz to a fine smooth paste with a splash of water.

  3. Heat butter in a large heavy bottom sauce pan on medium heat until the foam begins to subside. Add the crushed coarse spices and fry for 20 seconds. Add the remaining onions and stir well frying for 12-14 minutes. Now add the garlic, ginger and chilli paste and fry for a minute. Add the coarse crushed coriander seeds, mild chilli powder, turmeric powder and garam masala. Add a splash of water, scrape the bottom of the pan stir well and fry for 20 seconds. Add the potatoes and cook for 5 minutes.

  4. Taking the pan off the heat add the yoghurt stir well and put it back on a low heat. Add half the amount of water or stock and simmer with the lid on for 4 minutes. Stir well, season to taste and add the cauliflower florets. Continue simmering with the lid on for 5 minutes.

  5. Now add the rice, handful of fried onions and the remaining water. Put the heat up to medium and cook for 8 minutes without the lid. Turn the heat back to a low setting and continuing cooking with the lid on for 14-15 minutes. Turn the heat off and let the tahiri rest.

  6. Leave the Tahiri to cool slightly for 20 minutes before you open the lid. Serve with the fried onions for garnish and some fresh coriander. Accompany the tahiri with pudina raita and some mooli or onion salad.

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