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Spinach Tahiri: A One Pot Dish

March 28, 2021 May Fridel
tahiri

Serves 8

Procedure

  1. Place the cilantro, spinach and 1 cup of cold water in a blender and blend until very smooth. Place the puree in a fine sieve and squeeze as much water out of it as you can. Keep in the sieve over a bowl in the refrigerator until needed.

  2. Melt butter in a sauce pan. Add the onions and saute' for 6 minutes or until transparent.

  3. Add the ginger and garlic and saute' for 1 minute. Add the curry, star anise and the cinnamon. Saute' for 1 minute.

  4. Add the rice and saute' for 2 more minutes. Add the water, salt, pepper and tomatoes. Bring to a boil. Cover and lower heat to a simmer. Simmer for 20 minutes. Remove from heat. Let the pan rest for 5 minutes. Remove cover and fluff the rice with a fork. Stir in the puree, the peas and the garam masala and Serve.

Ingredients

1 tablespoon chopped cilantro
12 ounce fresh baby spinach, washed
12 ounces frozen petite peas, cooked in boiling salted water for 5 minutes
4 tablespoons butter
1 cup diced onions
2 teaspoons garlic
2 teaspoons ginger
1 tablespoon Keralan Curry
2 pieces star anise
2 cinnamon sticks
2 cups white basmati rice
½ cup diced fresh tomatoes
3 ½ cups water
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon Kashmiri Garam Masala

Print Recipe
In Entree, Asian Tags vegetarian, rice, easy, indian keralan recipe, indian kashmiri recipe, easter and passover, spring cooking, side dish
← Asparagus Wrapped in ProsciuttoFlavorful Roasted Leg of Lamb with Gremolata Sauce →

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