Prep Time: Under 20 mins
Cook Time: Under 30 mins
What you need?
For the gravy mixture:
Green chillies 1 to 2 depending on the heat you like
The Spice Powders:
Turmeric powder ½tsp
Garam Masala Powder ½ tsp
Coriander Cumin powder ½ tsp
For The Rice:
Cooked Rice 1 cup cooled and grains separated.
Baby Potatoes 150 g or 10 no.s boiled, peeled and halved.
Fresh curd 1 tbsp
Ghee 1 tsp
Salt to taste
For The Tempering:
Mustard seeds 1 tsp
Urad dal 1 tsp
Cumin seeds ½ tsp
Dry long red chilli
Oil 2 tbsp
For The Garnish:
Cilantro leaves chopped finely 2 tbsp
Mint leaves 2 to 3
How to make it?
Preheat the oven to 180 deg. Line a baking tray with foil, spray with oil and place the potatoes on it. Roast for 20 mins until they are light brown.
In the meanwhile, grind together tomatoes, onion and green chilli to a fine paste without adding water.
Heat a pan with oil. Add all the ingredients for tempering starting with mustard seeds.
Now, add the ground paste and saute well. Fry till the oil separates from the gravy. Takes about 5 to 7 mins.
Now, add the spice powders and combine well. Add the curd and mix well and cook on low flame for 30 secs. Keep aside.
Once the potatoes are done, add them to the gravy and saute for a min on low flame.
Add the rice, salt and ghee to the potato mixture and combine well.
Garnish with cilantro leaves and mint leaves.
Serve hot with any raitha or pack it away with some flavourful gobi potato curry.
Note: Instead of roasting the potatoes in the oven, you can also deep fry it. I just stuck to the healthier version.
You can boil the potatoes previous night and store in the fridge.
I added the curd which gave me a nice creamy texture to the rice. You can also add cheese to this rice. Say about 2 tablespoon grated for 1 cup of rice and the kids will surely love it.
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