Ingredients

The following ingredients have 4 Servings
  • 1 cup fresh mint (tightly packed)
  • 2 tablespoons cilantro (coriander)
  • 1/2 cup chopped onions
  • 1 inch piece of ginger (chopped)
  • 5-6 peeled whole garlic cloves
  • 2 teaspoons chopped green chili peppers
  • 1/4 cup grated fresh coconut
  • 4 tablespoons vegetable oil
  • 1/2 teaspoon cumin seeds
  • 2-3 cloves
  • 4-5 whole black peppercorns
  • 8-10 whole cashew nuts
  • 1/2 cup sliced onions
  • 1/4 cup chopped tomatoes
  • 1/4 cup peeled and cubed potatoes
  • 1/4 cup cubed carrots
  • 1/4 cup chopped green beans
  • 1/4 cup green peas (fresh or frozen)
  • 1 cup short-grain white rice (I used sona masuri)
  • salt to taste

Instruction

  • Add all the ingredients to make pudina masala in a blender. Add 1/4 cup water and blend until smooth. Set aside.
  • Rinse the rice and soak it in 3-4 cups of water. Set aside.
  • Heat vegetable oil in a pot over high heat.
  • Once the oil is hot, add cumin seeds, cloves, black peppercorns and cashew nuts and fry until cashew nuts turns slightly browned (1-2 minutes)
  • Add onion and fry for 2-3 minutes.
  • Add tomato and cook for another 2-3 minutes.
  • Now add the pudina masala that we made earlier and cook for a minute.
  • Add potatoes, carrots, green beans and green peas and fry for 2-3 minutes until the masala is dry.
  • Drain the rice and add it to the pot along with 2 cups of water and salt and mix gently.
  • Cover the pot with a lid and cook the rice on low heat until all the water is absorbed and rice is cooked.
  • Serve hot with raita.