Spicy Gobi Onion Rice

Name: Spicy Gobi Onion Rice
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 Servings
Ingredients: medium-sized onions--sliced: 2; medium-sized tomato--coarsely chopped: 1; green chilies—slit: 2; grated coconut: 2 tbsp; ginger-garlic paste: 1 tsp; sambar powder: 2 tsp; salt: ¼ tsp; A handful of mint leaves; A handful of coriander leaves; cooking oil: 2 tbsp; Ghee: 2 tbsp; stick cinnamon: 1; green cardamom: 2 pods; cloves: 3; blanched cauliflower florets: 1 cup; cooked basmati rice: 1½ cups

Features:

Cuisine:

Indian

30 min
Serves 1
Medium

Ingredients

2 medium-sized onions--sliced
1 medium-sized tomato--coarsely chopped
2 green chilies—slit
2 tbsp grated coconut
1 tsp ginger-garlic paste
2 tsp sambar powder
¼ tsp salt
A handful of mint leaves
A handful of coriander leaves
2 tbsp cooking oil
2 tbsp Ghee
1 stick cinnamon
2 pods green cardamom
3 cloves
1 cup blanched cauliflower florets
1½ cups cooked basmati rice

How to make Spicy Gobi Onion Rice

In a pan over low-medium heat, combine 1 tbsp of ghee and oil, and saute cinnamon, cardamom, and cloves until the combined aroma of the spices releases.
Saute onion and chili until the onion becomes translucent
Lower the flame and add ginger-garlic paste, tomatoes, 1 tsp sambar powder and coconut. Stir to combine.
Turn off the stove, add mint leaves, transfer to a bowl and let cool.
Grind the mixture into a paste. Add water if necessary.
Place a pan over medium heat, add the remaining oil and ghee, toss in cauliflower and add the remaining sambar powder and salt. Stir to combine.
Add the spiced onion paste and mix well. Fold in cooked rice and ensure that the dish doesn’t get mushy.
Garnish with coriander and dig right in!

Trivia

The cauliflower exists in 4 colours--white, orange, green and purple!