Spicy Spinach-Corn Tomato Rice
Makes: 2 to 3 serves
Ingredients:
Ingredients:
Cooked rice – 1 bowl
Frozen corn – a handful
Frozen green peas – a handful
Spinach – 1 cup (very finely chopped)
Onion – 1 (finely chopped)
Tomatoes – 2 (finely chopped)
Coriander leaves – 2 teaspoons (finely chopped)
Salt – 1½ teaspoons
Seasoning:
Oil – 2 teaspoons
Bay leaves – 2
Cinnamon – 2
Cloves – 4
Cardamom – 1
Cumin seeds – 1 teaspoon
Grind coarsely:
Ginger – 1 inch piece
Garlic – 1
Green chillies - 2
Method:
Method:
- Heat oil in a non-stick kadai.
- Add ingredients mentioned under seasoning & fry for a minute.
- Add the coarsely ground paste & fry till golden brown.
- Add chopped onions & sauté for 2 to 3 minutes.
- Add chopped tomatoes, salt & sauté for 3 to 5 minutes.
- Add corn, green peas & spinach & sauté for 2 more minutes.
- Add the cooked mixture to rice & mix well.
- Garnish with coriander leaves & serve with raitha.