Tamater Palak Bhat (Tomato and spinach rice) recipe
ingredients
2 cups (400 g) 14 oz Rice, Basmati, washed, soaked in enough water to cover for 30 minutes, drained
1/4 cup (50 ml) 1 3/4 fl oz Vegetable oil
1/4 cup (30 g) 1 oz Onions, thinly sliced
1 cup Tomatoes, finely chopped
275 g (10 oz) Spinach (palak), washed, finely chopped. Cook in 1/2 cup water until tender and no water remains
1/4 tsp Turmeric (haldi) powder
1 tsp (2 g) Coriander (dhaniya) seeds, roasted, powdered
1 tsp (2 g) Cumin (jeera) seeds, roasted, powdered
Salt to taste
1/4 cup (50 ml) 1 3/4 fl oz Vegetable oil
1/4 cup (30 g) 1 oz Onions, thinly sliced
1 cup Tomatoes, finely chopped
275 g (10 oz) Spinach (palak), washed, finely chopped. Cook in 1/2 cup water until tender and no water remains
1/4 tsp Turmeric (haldi) powder
1 tsp (2 g) Coriander (dhaniya) seeds, roasted, powdered
1 tsp (2 g) Cumin (jeera) seeds, roasted, powdered
Salt to taste
method
1. Heat the oil in a heavy-bottomed pan; add onions and saute until brown. Add the drained rice and stir carefully to coat the rice grain with the oil.
2. Add the tomatoes, cooked spinach, turmeric powder, coriander powder, cumin powder, and salt. Stir carefully to mix well and heat through.
3. Add 3 cups water and bring to the boil. Cover the pan with a tight lid and reduce heat to very low. Continue to cook for 20 - 23 minutes. Remove cover and stir the rice gently. Continue to cook for another 7 - 10 minutes on very low heat. Remove and serve.
2. Add the tomatoes, cooked spinach, turmeric powder, coriander powder, cumin powder, and salt. Stir carefully to mix well and heat through.
3. Add 3 cups water and bring to the boil. Cover the pan with a tight lid and reduce heat to very low. Continue to cook for 20 - 23 minutes. Remove cover and stir the rice gently. Continue to cook for another 7 - 10 minutes on very low heat. Remove and serve.
serving amount
serves: 4
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