Spinach Rice

Wednesday, January 28, 2009

Ingredients

2 cups raw rice (cook in such a way that each grain is separate)
1 Big bunch of spinach leaves (chopped)

4 to 5 green chillies (adjust to your spice level)

1 large tomato chopped

1" piece ginger
1 Tablespoon Ghee(Clarified butter) or oil

1/2 teaspoon turmeric powder

pinch of asafoetida
whole spices (6 cloves, 1 " piece cinnamon stick -3, 6 cardamoms, 3 bay leaves)

Method

1) Heat 1/2 teaspoon oil in a pan add green chillies to it and fry for few seconds and then add chopped spinach and fry for 1 or 2 mins until the rawness disappears, take out of the flame and cool aside

2) Blend ginger, green chilli-spinach (need not be smooth paste) and keep aside.

3) Heat 1 tablespoon Ghee/oil, add whole spices, turmeric powder, asafoetida and fry for a minute and add the spinach paste and fry for 2 to 3 mins

4) Now add the tomatoes and fry for another 2 to 3 mins, add salt and mix this paste with rice.

Garnish with coriander leaves or cashew nuts and serve with Raita or plain Yogurt