Ingredients
- 350 GRAMS SPINACH LEAVES WASHED, CLEANED STALKS REMOVED
- 100 GRAM FENUGREEK LEAVES
- 6 LARGE GREE CHILLIES WASHED, STALKS REMOVED
- 2 CUPS MEDIUM GRAIN WHITE RICE
- 1.5 CUPS FINELY CHOPPED WHITE ONIONS
- 3 TBSP GARLIC PASTE
- 3 TBSP GINGER PASTE
- 1.25 CUPS TOMATOES FINELY CHOPPED
- 1 TEASPOON RED CHILLI POWDER
- FOR TEMPERING/TADKA
- 1 TEJPATA OR DRY BAY LEAF
- 1 INCH STICK CINNAMON
- 4 BLAC PEPPERCORNS
- 1 TEASPOON WHOLE CUMIN SEEDS
- 2/3 CUP VEGETABLE OIL
Instructions
- HEAT OIL ON MEDIUM FLAME IN A LARGE POT. ADD CINNAMON STICK, BLACK PEPPERCORNS AND BAY LEAF AND SAUTE 1 MINUTE. ADD CUMIN SEEDS AND COOK UNTIL GOLDEN AND FRAGRANT ABOUT 1 MINUTE.
- ADD ONIONS AND SAUTE 3-4 MINUTES UNTIL SOFT.
- ADD GARLIC AND GINGER PASTE AND SAUTE 2-3 MINUTES STIRRING TO PREVENT BURNING.
- ADD TOMATOES AND RED CHILLI POWDER AND CONTINUE TO COOK UNTIL TOMATOES ARE PULPY AND OIL LEAVES THE SIDES OF THE MASALA ABOUT 3-4 MINUTES. STIR TO PREVENT MASALA FROM STICKING TO THE BOTTOM OF THE PAN.
- ADD FENUGREEK AND SPINACH AND COOK 5-6 MINUTES UNTIL LEAVES HAVE WILTED AND LOST SOME OF THEIR WATER.
- ADD DRAINED RICE AND TOSS IN SPICES GENTLY SO AS NOT TO BREAK THE GRAINS. STIR IN THE GREEN CHILLIES.
- ADD 4.5 CUPS BOILING HOT WATER AND 2 TEASPOONS OF SALT. STIR, COVER AND COOK ON A SMALL FLAME UNTIL RICE IS FLUFFY. YOU CAN ALSO POUR THIS MIXTURE INTO A PRESSURE COOKER. YOU WILL NEED 3.5 CUPS OF WATER FOR A PRESSURE COOKER.
- ONCE RICE LOOKS LIKE ITS ALMOST DONE SWITCH OFF FLAME UNDER PRESSURE COOKER OR COOKING POT AND ALLOW RICE TO COOK IN ITS OWN HEAT.
- FLUFF UP WITH A FORK. TASTE FOR SALT AND SERVE WITH PAPADS
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