Indian Spiced Tomato and Spinach Rice

A gourmet Indian-inspired dish that combines fluffy basmati rice with aromatic spices, fresh vegetables, and nutrient-rich spinach for a delightful dinner.

Total time: 30 min

Servings: 4

Calories: 320 per serving

Protein: 6g | Carbs: 58g | Fat: 8g

Ingredients

• 1 cup basmati rice
• 2 cups water
• 1 large onion, finely chopped
• 2 medium tomatoes, finely chopped
• 2 medium potatoes, peeled and diced
• 3 garlic cloves, minced
• 1 teaspoon cumin seeds
• 1 teaspoon garam masala
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 2 cups fresh spinach, roughly chopped
• Salt to taste
• 2 tablespoons ghee or clarified butter

Instructions

1. Rinse the basmati rice under cold water until the water runs clear. Soak it in water for 10 minutes, then drain.
2. In a large pot, heat the ghee over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds until fragrant.
3. Add the chopped onions and sauté until they turn golden brown, around 5 minutes.
4. Stir in the minced garlic and sauté for another minute.
5. Add the diced potatoes and cook for 3-4 minutes, until they start to soften.
6. Add the chopped tomatoes, turmeric powder, red chili powder, and salt. Cook until the tomatoes are soft and reduced to a sauce, about 5 minutes.
7. Stir in the drained rice, ensuring each grain is well coated with the spiced tomato mixture.
8. Pour in 2 cups of water, bring the mixture to a boil, then reduce the heat to low.
9. Cover the pot and let it simmer for 10 minutes or until the rice is cooked and the water is absorbed.
10. Remove from the heat and let it sit covered for 5 minutes. Fluff the rice gently with a fork.
11. Fold in the chopped spinach and garam masala, allowing the residual heat to wilt the spinach.
12. Serve the rice hot as a standalone dish or with your choice of Indian curry.