Veggies in Tandoori Sauce with Spinach Rice

Full written recipe for Spinach rice with veggies in tandoori sauce

Prep time: 25-30 minutes (excluding soaking time)

Cooking time: 20-25 minutes

Serves: 4-5 people

Veggies & tandoori sauce

Ingredients:

• OIL 2 TBSP
• GINGER GARLIC CHILLI PASTE 1 TBSP
• VEGGIES
• ZUCCHINI 1/3 CUP
• MUSHROOM 1/3 CUP
• BABYCORN 1/3 CUP (BOILED)
• MIXED BELLPEPPERS 1/3 CUP
• BROCCOLI 1/3 CUP (BLANCHED)
• CHILLI FLAKES 1 TSP
• BUTTER 2 TBSP
• REFINED FLOUR 2 TBSP
• MILK 500 ML
• POWDERED SPICES
• KASHMIRI RED CHILLI POWDER 1 TBSP
• CORIANDER POWDER 1 TSP
• CUMIN POWDER 1 TSP
• DRY MANGO POWDER 1 TSP
• BLACK SALT 1/4 TSP
• ROASTED KASURI METHI 1/4 TSP
• TURMERIC POWDER 1/4 TSP
• GARAM MASALA 1/2 TSP
• SALT TO TASTE
• BLACK PEPPER A PINCH
• FRESH CORIANDER A SMALL HANDFUL (CHOPPED)

Method:

1. Set a wok over high flame & once it gets hot add oil into it & let the oil heat well.
2. Once the oil is hot add in the ginger garlic chilli paste & cook over high flame briefly.
3. Further add zucchini & mushroom, toss over high flame for a minute & then add in the remaining veggies along with chilli flakes, toss all the veggies over high flame for a minute.
4. Your tossed veggies are ready, set them aside until you make the tandoori sauce.
5. Heat a pan well & add butter into it, once the butter melts add in the flour, mix well & cook over low flame until the texture of the flour becomes sandy.
6. Once the flour becomes sandy, add the milk in three batches while whisking it continuously, make sure there no lumps, whisk the sauce until it becomes smooth.
7. Once the sauce becomes smooth, add all the powdered spices & stir well, continue to cook the sauce over medium flame for 2-3 minutes then switch off the flame.
8. To give the sauce a smoky flavour, place a bowl with a small piece of live charcoal over the sauce & pour melted ghee on top of it, cover the pan with a lid & leave it for 2-3 minutes.
9. Remove the lid after 2-3 minutes & remove the live charcoal too, then switch on the flame & add in the tossed veggies, stir well & cook for 1-2 minutes.
10. Taste the sauce & adjust salt to your preference, then add chopped coriander over the sauce.
11. Your veggies in creamy tandoori sauce is ready.

Spinach rice

Ingredients:

• SPINACH 1 BUNCH
• MINT 8-10 LEAVES
• FRESH CORIANDER A VERY SMALL HANDFUL
• GREEN CHILLI 2 NOS.
• OIL 1 TBSP
• BUTTER 1 TBSP
• GARLIC 1 TBSP (CHOPPED)
• GINGER 1 TSP (CHOPPED)
• ONION 1 NO. MEDIUM SIZED (SLICED)
• SALT TO TASTE
• SUGAR A PINCH
• RED CHILLI FLAKES 1 TSP
• BASMATI 1.5 CUPS (COOKED)
• LEMON JUICE 1 TSP

Method:

1. To blanch the spinach for spinach puree add the spinach into boiling water & let it boil for 15-20 seconds, then transfer the spinach into ice cold water immediately.
2. Further transfer the blanched spinach into a mixer grinder jar along with mint, coriander, green chilli & grind it into a fine puree.
3. Now to make spinach rice, add the oil & butter into a hot wok & once the oil gets hot add garlic, ginger & onion, now stir & cook over high flame until the onions turn light golden brown.
4. Once the onions turn light golden brown, add the spinach puree along with salt, sugar & red chilli flakes, stir well & cook for 3-4 minutes over medium high flame.
5. Further add the cooked basmati rice & gently stir to coat the rice with spinach puree, cook the rice for 2-3 minutes.
6. Lastly add the lemon juice & stir well.
7. Your spinach rice is ready.