First, chop 4 cups of green spinach, 2 tomatoes and grate 1 carrot and set aside. Pin Heat 1 tbsp oil in a kadai PinAdd 1 sliced onion and 3 cloves of chopped garlic to this.PinFry until the onions turn transparent and brown slightly. PinTime to bring out the 2 chopped tomatoes. Add these to the fried onions. PinCook well until the tomatoes have wilted and turned soft. PinTo this, add 1 tbsp coriander powder and 1 tsp jeera or cumin. Mix well. PinTime to spice things up a bit. Bring out your red chilly powder and add about 2 tsp of that. Go on, dare yourself and add another tsp if you wish 😉 PinWe’ve already added 2 tomatoes but since this is tomato spinach pulao, we will need a more dense tomato flavour. Canned tomato paste works best. PinAdd 1 tbsp of that and mix well. If you don’t want to use the paste, add 1 more large tomato in the first step. PinTo this, add the chopped spinach and.. Pin.. grated carrot and mix well. PinClose the kadai and let it cook on medium-low fire for about 10 mins. Don’t add any water, the spinach will give out its own water while cooking making the mixture soft. PinOpen kadai carefully after 10 mins and add salt. PinAdd about 3 cups cooked rice to this mixture. I used basmati rice but any rice will do, even warmed leftover rice. PinGently fold from one side so that the rice isn’t mashed up too much. Pin Garnish with some roasted cashews and serve hot. I roasted the cashew nuts in the microwave on medium power for a minute. Saves time and oil. Serve tomato spinach pulao hot with papad or chips and raita. For tomato spinach pulao recipe in Hindi, Tamil, Telugu, Kannada, Urdu, etc please use the Google translate button in the sidebar.
