Tomato Spinach Pulao Recipes
SPICY QUINOA AND SPINACH PULAO (PILAF)
This spicy quinoa pulao with Indian flavors is made with quinoa rather than rice for added protein!
Provided by charisma
Categories Side Dish Grain Side Dish Recipes
Time 35m
Yield 4
Number Of Ingredients 17
Steps:
- Heat olive oil in a large wok over medium heat. Add cumin seeds and let sizzle for 30 seconds. Add garlic, ground cumin, coriander, chile powder, ginger, chile pepper, pav bhaji masala, and turmeric; saute until fragrant, about 30 seconds. Stir in onion; saute until translucent, about 5 minutes. Stir in tomatoes and cook until the tomato smell goes away. Mix in spinach; cook until wilted, 2 to 3 minutes.
- Pour water and quinoa into the wok. Bring to a simmer; cook, stirring occasionally, until water is absorbed, 8 to 12 minutes. Garnish with freshly chopped cilantro and lemon wedges.
Nutrition Facts : Calories 354 calories, Carbohydrate 54.7 g, Fat 11.5 g, Fiber 9 g, Protein 12 g, SaturatedFat 1.5 g, Sodium 46.6 mg, Sugar 4.2 g
TOMATO SPINACH PULAO
Steps:
- 1. Heat oil and fry the onions and garlic for 3 mins. Add the tomatoes to this and cook well until soft and mashed. 2. Add the coriander powder, jeera and red chilly powder. Mix well and fry for 2 mins. Add tomato paste to this, if using, and mix well. 3. Add chopped spinach and grated carrot. Close and cook for 10 mins until soft. 4. Add salt and cooked rice to this. Fold gently and serve after 3o mins, garnished with roasted cashewnuts.
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