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

Instructions

1. 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. 2

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

3. 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. 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. 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. 6

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

7. 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. 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. 9

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