Vegan Tehri
Dive into a symphony of flavors with Vegan Tehri, a delightful one-pot Indian rice dish that's as vibrant as it is wholesome. Featuring aromatic basmati rice and a medley of colorful vegetables like carrots, potatoes, cauliflower, and peas, this Vegan Tehri is infused with traditional spices such as cumin, turmeric, garam masala, and cinnamon for a warm and inviting taste sensation. A finishing touch of fresh cilantro and optional lemon juice adds a burst of freshness that perfectly complements its fragrantly spiced profile. Perfect for a hearty lunch or dinner, this plant-based recipe is quick and easy to prepare, making it a fantastic choice for busy weeknights or relaxed weekends. Vegan, gluten-free, and packed with flavor, Vegan Tehri is sure to become a staple in your kitchen!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Basmati rice
- 2 cups Water
- 1 medium, diced Carrot
- 1 medium, diced Potato
- 1 cup Cauliflower florets
- 0.5 cup Green peas (fresh or frozen)
- 1 medium, thinly sliced Onion
- 1 large, finely chopped Tomato
- 1 teaspoon Ginger-garlic paste
- 2 tablespoons Coconut oil
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Garam masala
- 1 leaf Bay leaf
- 1 inch Cinnamon stick
- 2 whole Cloves
- 1 teaspoon (adjust to taste) Salt
- 2 tablespoons, chopped (for garnish) Fresh cilantro leaves
- 1 teaspoon (optional) Lemon juice
Instructions
Wash and soak the basmati rice in water for 20 minutes, then drain and set aside.
Heat coconut oil in a large pot or pressure cooker over medium heat.
Add cumin seeds, bay leaf, cinnamon stick, and cloves to the pot. Sauté for 30 seconds until fragrant.
Stir in the sliced onions and cook until golden brown, about 5-6 minutes.
Add the ginger-garlic paste and cook for 1 minute until the raw smell disappears.
Mix in the chopped tomato, turmeric powder, red chili powder, and salt. Cook until the tomatoes are soft and oil begins to release, about 3-4 minutes.
Add diced carrots, potatoes, cauliflower florets, and green peas. Stir well to coat the vegetables in the spice mixture. Cook for 2-3 minutes.
Drain the soaked basmati rice and add it to the pot. Gently mix with the vegetables and spices.
Pour in 2 cups of water and add garam masala. Bring the mixture to a boil.
Reduce the heat to low, cover the pot, and simmer for 15-18 minutes until the rice is cooked and the water is absorbed. Alternatively, if using a pressure cooker, cook for 1 whistle on medium heat and let the pressure release naturally.
Turn off the heat and let the Tehri rest for 5 minutes. Fluff the rice gently with a fork.
Garnish with freshly chopped cilantro leaves and a splash of lemon juice, if desired. Serve hot.
Nutrition Facts
Calories |
983 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.1 g | 49% | |
| Saturated Fat | 25.5 g | 127% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 4 mg | 2% | |
| Sodium | 4468 mg | 194% | |
| Total Carbohydrate | 144.5 g | 53% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 33.4 g | ||
| Protein | 22.2 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 272 mg | 21% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 2095 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
