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Preparation Time : 15
Cook Time : 45
Total Time : 60
Ingredients - For soup - 2 large tomato 50g bottle gourd 1 large capsicum 1 large carrot 1 tbsp olive oil 1 tbsp butter 1 green chilli 4 cloves garlic (peoppe who don't eat can avoid it) 5 leaves of basil Oregano, salt and black pepper to taste For Palak Rice - 2 cup basmati brown rice (or basmatic rice) 500g palak 1 onion 5 cloves garlic 1 each small carrot, zuchinni; red, yellow and green capsicum 50g paneer Smal cube of cheese 1 green chilli 3 tbsp jeera 4 tbsp ghee 2 tsp red chilli powder 1 tbsp dhaniya jeera powder 1 tsp haldi
Recipe - For soup - 1. Char the capsicum of stove for smokey flavour. 2. Add olive oil and butter to cooker, add garlic, oregano seasoning, chilli, and all the veggies to saute 3. Add 2 cup water and close the lid and cook till 2 whistles. More if you feel the veggies haven't cooked enough 4. Grind the mixture once cooled after adding the basil leaves 5. Take the mixture in a pan, add water, salt and pepper as per required consistency and taste For rice - 1. Add 2 tbsp ghee to pan, add jeera and washed rice and cook for 2-3 mins. Add 4-5 cups water and let the rice cook till water dries off and rice is nice and fluffy. Close the pan halfway with a lid to get evenly cooked and separate basmati rice and at the end reduce the flame and close the lid until properly cooked. Your rice is cooked! Moving to the palak gravy... 2. Add 2tbsp ghee, jeera, onion and garlic to a pan. 3. Add a paste of all the masala once the onion is caramelised and browned. Cook for a minute and then add 1 big tomato. Cook for 5 minutes and then add the palak leaves and salt. 4. Once the palak has cooked down, cool the mixture and grind. 5. (For people who do not eat onion and garlic, reppace them with bottle gourd and celery leaves and replicate the process!) 6. Cut the carrot, zuchinni, 3 coloured capsicum and paneer in small cubes and saute in a pan until they start cooking. Add the palak puree and rice.
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