Jun 8, 2010
Here’s a winner to a real North Indian flavour. Enjoy this traditional rice goody…. just minus the fat from it like I have done in this recipe as excess fat hinders with the absorption of calcium in the body.
Preparation Time: 10 mins.
Cooking Time: 20 mins.
Serves 4

INGREDIENTS

6 cups spinach (palak), chopped and blanched
2 cups cooked rice
1 tsp cumin seeds (jeera)
1 cup onions, finely chopped
15 cloves garlic, finely chopped
½ cup tomatoes, finely chopped
2 tsp ginger-green chilli paste
salt to taste
1 tsp oil

METHOD

Blend the blanched spinach in a blender to a thick purée. Keep aside.
Heat the oil in a non-stick pan, add the cumin seeds.
When they crackle, add the onions and garlic and sauté till the onions turn translucent.
Add the tomatoes and ginger-green chilli paste and sauté for another 4 to 5 minutes.
Add the puréed spinach and salt and cook for another 5 to 7 minutes.
Add the rice and cook for another 2 minutes.
Serve hot.

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