- rice - 3 Cups (cooked)
- spinach - 4 cups (chopped)
- carrot - 1 piece
- tomato - 2 pieces
- tomato paste - 2 st. spoons
- bulb - 1 piece
- garlic - 3 teeth
- coriander - 1 st. spoon (powder)
- seeds of cumin - 1 teaspoon (jeera)
- chilli powder - 1 teaspoon
- oil - 1 st. a spoon
- cashew - 50 grams (fried)
- salt - 1 piece (to taste)
Prepare the ingredients for cooking. Cut 4 cups of green spinach, 2 tomatoes, grate 1 carrot and set aside. Melt 1 tablespoon oil in a frying pan. Add the chopped onions and garlic. Fry until the moment when the onion becomes transparent. Add the chopped tomatoes to the onions. Tomatoes should become soft slightly transparent. Add 1 tablespoon of coriander powder and 1 tsp. the Jeera. Stir well. Add 1 small spoonful of chili powder. Add 1 tablespoon of tomato paste and mix well. We cut the spinach, put it in the frying pan. There we cut carrots. Stir and cover for 10 minutes. After 10 minutes, remove the lid and add salt. Add 3 cups of boiled rice to this mixture. Mix.
Servings: 1-2