Saw this recipe in one of my cookbooks and made this today. It was easy to make and guess the spice mix I used-Channa masala powder 🙂 And recently I have fallen in love with this new spice mix-Kitchen King masala-which adds this awesome flavor to everything you add it to. The best part is that it tastes different in different recipes. MDH brand Kitchen King masala is the best in case you are planning to get one 🙂
Cook Basmati rice (1 cup rice: 2 cups water) When the rice is cooking, break 1/4 cauliflower head into tiny florets and add it to boiling salted water for it to cook-around take it out when it is 70% done. Meanwhile, chop 1 onion, grate a small piece of ginger, few garlic cloves, 2 handful of spinach leaves, slit 2 green chillies, break a handful of cashews into tiny bits. You could add frozen green peas
In a big pan/wok(which would fit the cooked rice-cos you’d have to mix them in this), heat a Tbsp of oil,2 cloves, a cinnamon stick, a cardamom and a bay leaf, a tsp of mustard seeds, wait for them to crackle, add curry leaves, green chillies, cashews and let them brown. Time to add onions, salt and let them brown. Then add grated ginger, garlic and spinach and let them cook for a couple of mintutes. Drain the semi-cooked cauliflower and add it in, throw in some frozen green peas, add a tbsp of channa masala, a tsp of kitchen king masala, 1/2 tsp of chili powder, more salt, fry for a minute or so, add 1/2 cup of water , cover the wok and let the masala cook. More water if needed if you feel the masala is unboiled. Once it is done and if you have a watery consistency, on high flame, keep the wok open and let the water evaporate. Add the cooked rice in, more salt and toss until the masala coats well on the rice. That’s it.. Serve with any curry of your choice.
p.s: I have highlighted the ingredients you need 🙂