A Vibrant Mumbai Inspired Street Food Masterpiece
This dish is a nutritional powerhouse disguised as a cheat meal. It takes the smoky, high heat technique of a traditional griddle cooked pilaf and infuses it with a vibrant, nutrient dense green puree made from fresh spinach, mint, and cilantro.
Servings: 3
Ingredients
- Rice Base: 1 cup Sela Basmati rice salt, and a pinch of turmeric.
- Green Puree: 2 bunches fresh spinach 1 handful cilantro, 1/2 handful mint, 2 inches ginger, 10 garlic cloves, 2 green chilies.
- Vegetables: 2 tbsp butter 1 tsp oil, 1 sliced onion, 1 sliced tomato, 1 sliced bell pepper, 1/2 cup shredded cabbage, 1/4 cup boiled peas, 1 boiled and diced potato.
- Spices: 2 tsp Pav Bhaji masala 1/4 tsp turmeric, 1 tsp coriander powder, a pinch of sugar, salt, lemon juice, and Garam Masala.
Instructions
- Prepare the Rice
- Wash the rice until the water runs clear. Soak for 45 minutes.
- Boil in salted water with turmeric until 90% cooked (al dente).
- Drain and spread on a tray to cool completely.
- Make the Haryali (Green) Paste
- Blanch spinach in boiling water for 20 seconds, then immediately shock in ice water.
- Blend the cooled spinach with cilantro, mint, ginger, garlic, and chilies into a smooth paste.
- Sauté the Vegetables
- Heat butter and oil on a wide flat pan (Tawa) or large skillet.
- Sauté onions until light brown, then add all other vegetables. Cook on high heat for 2 minutes to keep them crunchy.
- The Final Toss
- Add the green puree and dry spices to the pan. Cook for 3 minutes.
- Gently fold in the cold rice. Add lemon juice, Garam Masala, and dried fenugreek leaves.
- Toss gently on high heat until every grain is coated in green.