Halwai May 22, 2019

Ingredients:

• For rice:
• 2 cups – basmati Rice
• 3.5 cups – water
• 1 tsp – Jeera
• 1 tsp – oil
• For vegetables:
• 1 – large Potato
• 2 – medium Carrots
• 2 – bell peppers
• 3 – large Onions
• 6 – Plum Tomatoes
• 1/4 – Cabbage
• 1 cup – Cauliflower florets
• 1 cup – frozen or fresh Green peas
• 1/2 cup – Corn
• 1 tsp – Jeera
• 1/2 tsp – mustard
• 3 tbsp – oil
• 5 tbsp – tandoori paste
• Salt – to taste
• 1 cup – chopped Coriander leaves

Method:

  1. Wash the rice well. Heat oil in a pan, add jeera, then add the rice and fry for 2 mins.
  2. Add water and bring to a boil.
  3. After 5 mins of boiling, reduce heat, cover and cook for 10 more mins. Rice is done.
  4. For vegetables:
  5. Cut all the vegetables into 1 inch long strips.
  6. Slice onions into very fine long slices.
  7. Heat oil in a kadai, add mustard and jeera. Add onions and fry till well browned.
  8. Then add all the hard vegetables (carrots, peppers, potatoes, cabbage, cauliflower etc.).
  9. Stir and cook for 5 mins.
  10. Add the remaining vegetables, except tomatoes. Stir for 3 mins.
  11. Add 2 cups of water and cover and simmer for 5 mins.
  12. Check if vegetables are cooked, then add the salt, tomatoes, tandoori paste and stir well to mix.
  13. Simmer till vegetables are very well cooked.
  14. Take about 2 big ladles of the vegetables and puree in a blender.
  15. Add pureed vegetables to the cooked vegetables (you could add 1-2 tsp of red chilli powder to make it more spicy).
  16. Garnish with coriander leaves and serve with the rice.

Recipe courtesy of Jani