Spinach & Tomato Rice


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Spinach and tomato rice is a tempting combination of spinach paste and tomato puree blended with rice. A colorful and tasty rice or pulao preparation which is even full of nutrition.

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Ingredients


2 cups long grained rice (basmati)
2 bunches of spinach (palak) , washed, boiled and pureed
1 cup tomato puree
2 onions , finely chopped

Paste
1 " piece of ginger (adrak)
green chillies
3 pods of garlic (lehsun)

Tempering
1 tsp cumin seeds (jeera)
3 cloves (laung / lavang)

Garnish
3 tbsp fresh grated coconut
a few of ginger (adrak) julliennes

others
2 tsp ghee
salt to taste

Method

  1. Cook rice separately with pinch of salt & less water than usual.
  2. Allow to cool.
  3. For the gravy
  4. Heat ghee in a kadai.
  5. Add cummin,cloves,bayleaf.
  6. When it sputters add onions & fry till brown.
  7. Add tomato puree,ginger-garlic-green chilly paste & cook till ghee separates.
  8. Add little water if puree is thick in the beginning.
  9. Once cooked add spinach puree & cook for 5 mins.
  10. Add salt to taste.
  11. When gravy thickens turn off the flame & mix in the rice gently,separating the grains.
  12. Garnish with coconut scrapings,ginger juliennes & serve hot
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This recipe was contributed by akvan on 04 Jul 2006


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