Rice and Curry Sizzler
by Tarla Dalal
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Added to 375 cookbooks
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The rice and curry sizzler is ideal for a monsoon night, when you yearn for a steaming hot, spicy dinner that will make you feel snug and warm. It is a sumptuous one-dish meal that you can whip up quite easily. The use of pav bhaji masala gives it a very enticing flavour despite the simple procedure. If you do not have a sizzler plate, you can serve on a hot, sterilized dish that will retain the heat for a while, but the rice and curry should be piping hot, and the arrangement should be neat and tempting!
- Heat the oil on a non-stick tava (griddle) and add the cumin seeds.
- When the seeds crackle, add the onions and sauté on a medium flame for 1 to 2 minutes.
- Add the green chillies, spinach and salt and sauté on a medium flame for 30 seconds.
- Add the rice and a little salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Keep aside.
- Heat the oil on a non-stick tava (griddle), and add the onions and sauté on a medium flame for 1 to 2 minutes.
- Add the tomatoes, green chillies, pav bhaji masala and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
- Add the potatoes and mash using a potato masher. Mix well and cook on a medium flame for 1 minute.
- Add 2 tbsp of water, green peas, paneer, coriander and chilli powder, mix well and cook on a medium flame using a potato masher for 1 to 2 minutes.
- Add another 2 tbsp of water, little more salt, mix well land cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
- Heat a sizzler plate over an open flame till it is red hot.
- Place the curry on the centre of the plate.
- Arrange the rice all around the plate.
- Sprinkle the oil and water mixture evenly over the plate and serve immediately with papad.
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