By Spinach Tomato Rice is a flavorful and nutritious dish combining the earthiness of spinach, the tanginess of tomatoes, and the heartiness of rice.
Here’s a simple recipe to make it:
Ingredients:
- 1 cup basmati rice (or any preferred rice)
- 2 cups fresh spinach leaves, chopped
- 2 medium tomatoes, chopped
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1-2 green chilies, slit (optional)
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon mustard seeds
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon red chili powder (adjust to taste)
- 1/2 teaspoon garam masala
- 2 cups water (adjust for the type of rice)
- 2 tablespoons cooking oil or ghee
- Salt to taste
- Fresh coriander leaves for garnish (optional)
Instructions:
- Cook the Rice:
- Rinse the rice well under cold water and drain.
- In a pot, add rice and water, and bring to a boil.
- Reduce the heat, cover, and simmer until the rice is cooked and the water is absorbed. Set aside.
- Prepare the Spinach Tomato Mixture:
- Heat oil or ghee in a large pan over medium heat.
- Add cumin and mustard seeds. Let them splutter.
- Add chopped onions and sauté until they turn golden brown.
- Add minced garlic, grated ginger, and green chilies. Sauté for another minute until fragrant.
- Add chopped tomatoes, turmeric powder, red chili powder, and salt. Cook until the tomatoes soften and release their juices.
- Add the chopped spinach and cook until the spinach wilts and blends with the tomato mixture.
- Stir in the garam masala and mix well.
- Combine:
- Gently fold in the cooked rice into the spinach tomato mixture.
- Mix until the rice is evenly coated with the spices and vegetables.
- Adjust salt and spices as needed.
- Garnish and Serve:
- Garnish with fresh coriander leaves if desired.
- Serve hot with yogurt, raita, or a side salad.
Tips:
- For added flavor, you can mix in a tablespoon of lemon juice or sprinkle some roasted peanuts or cashews on top.
- Adjust the spice level according to your preference.
