Tiranga Bowl
45 minutes
Indian/Indian Fusion
Serves: 2
Indian Independence Day is around the corner and you need to make this delicious Rice Bowl to celebrate it. The basmati rice is perfect for this dish as every grain is cooked to perfection. It is complemented with 2 gravies, makhani sauce, palak sauce and topped with shredded paneer. The recipe has no onion or garlic is jain. The dish is wholesome and works so well together and it was a huge hit.
Ingredients
1 cup basmati rice
3 plum tomatoes
1/4 cup cashews
3 whole kashmiri red chili
Salt as needed
1/2 tsp sugar
1 tsp red chili powder
1/2 tsp garam masala
1 tablespoon all purpose flour
3 tablespoon oil
1 bay leaf
1/4 tsp kasoori methi
4 green chilies
2 cups spinach
1 tsp coriander powder
1/4 cup shredded paneer
1 tsp cumin seeds
Preparation
- Cook 1 cup basmati rice as per instructions.
- In a pan, heat some oil.
- Toss in a spoonful of jeera once the oil is hot.
- Once the jeera starts crackling, add in the cooked rice and suate.
- Soak cashews and whole kashmiri red chilies in cold water for 10 minutes.
- Roughly chop the tomatoes.
- Grind the tomatoes, cashews and whole kashmiri red chilies into a fine paste.
- To blanch the spinach, boil spinach leaves in water with salt for 5-7 minutes, then soak them in an ice bath for 3-5 minutes.
- Grind the spinach leaves into a fine paste.
- In a pan, heat some oil. Add in the spinach paste and saute.
- Add turmeric and coriander powder. Add in all purpose flour and mix well.
- In another pan, heat some oil and add bay leaves. Once the oil is hot, add the tomato paste. Then add in the remaining spices. Add kasuri methi to the gravy.
- Place both gravies in a plate with rice, garnish and serve hot!
