Name: One-Pot Methi/Spinach & Veggie Pilaf (Serves 2)
Prep time: 8 minutes
Cook time: 20 minutes
Total time: 28 minutes
Yield: 2 porciones
Ingredients: 0.75 cup basmati rice, rinsed and drained; 1 1/2 cups vegetable stock or water; 1 tbsp olive oil or ghee; 1 small onion, thinly sliced; 2 cloves garlic, minced; 1 tsp ginger, minced; 1 small green chili, slit (optional); 0.5 tsp cumin seeds; 1 small bay leaf (optional); 0 3–4 black peppercorns or 1/4 tsp ground black pepper; 0.75 tsp ground coriander; 0.25 tsp ground turmeric; 0.5 tsp garam masala (or 1/2 tsp curry powder); 0.5 tsp salt, plus more to taste; 1 small carrot, diced; 0.5 cup green beans, trimmed and cut into 1–2 inch pieces; 0 4–5 oz (about 115g) mushrooms, sliced; 1 1/2–2 cups fresh spinach or 1–1 1/2 cups chopped methi (fenugreek) leaves; 0.25 cup frozen peas (optional); 1 tbsp chopped cilantro (optional) and a squeeze of lemon to finish; 0 Toasted cashews or fried onions for garnish (optional)

1

Warm the oil or ghee in a medium heavy-bottomed pot over medium heat. Add cumin seeds, bay leaf and peppercorns; let them sizzle briefly.

2

Add the sliced onion with a pinch of salt. Cook, stirring, until soft and lightly golden, about 5–6 minutes.

3

Stir in garlic, ginger and green chili; cook 30 seconds. Add ground coriander and turmeric and half the garam masala, stirring to bloom the spices.

4

Add carrot and beans; sauté 3 minutes. Add mushrooms and cook until they begin to soften and release moisture, about 2–3 minutes.

5

Stir in the rice so each grain gets coated in the spiced oil. Pour in vegetable stock and add salt. Bring to a gentle boil.

6

Reduce heat to low, cover tightly and simmer 10–12 minutes.

7

Lift the lid, scatter the spinach or methi and frozen peas over the rice (do not stir). Recover and steam 4–6 minutes until rice is tender and greens are wilted.

8

Remove from heat and rest, covered, 5 minutes. Gently fluff with a fork, mix through the greens, taste and adjust seasoning. Sprinkle remaining garam masala, chopped cilantro and a squeeze of lemon if you like.

9

Serve warm, garnished with toasted cashews or fried onions and a spoonful of yogurt on the side if desired.

One-Pot Methi/Spinach & Veggie Pilaf (Serves 2)

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