Soya Nugget aur Palak ki Tehri | Soy Nuggets and Spinach Rice

Here is a really indulgent little recipe for a comfort food I love to prepare in the winter. Rice, spinach, peas in home made (by Mum), Kolhapuri masala, drenched in fresh cream and ghee!! Yumm!!

Ingredients:
1  cup long grain rice, washed and soaked for 20 minutes
11/2 cups soy nuggets, soaked in hot water for 20 minutes
1 cup frozen spinach
1/2 cup peas
5 black peppercorns
2 cloves
1 black cardamom
1 bay leaf, broken
2 tbsp dhania powder (coriander powder)
1 green chili, chopped
Salt, to taste
1/4 tsp turmeric
1/4 tsp cumin seeds
1 tsp kolhapuri masala
1 tbsp oil
11/2 cups vegetable stock (I use home made which is sodium free and organic)
2 tbsp fresh cream
Ghee, for serving

Method:

1. Heat oil in a pan. Add the peppercorns, cumin, cloves, cardamom, and bay leaf.
2. Drain the soy nuggets. Squeeze out any excess water using your palms.
3. Add the soy nuggets and fry on a medium for 5 minutes, or until they being to turn brown.
4. Next add the peas, green chili, spinach, turmeric, and salt.
5. Cover and cook for around five minutes.
6. Drain the water from the soaked rice and add it to the vegetable mix.
7. Pour in a cup and a half of the home made vegetable stock and the kolhaouri masala. 
8. Bring the rice to a simmer.
9. Turn down the heat, cover and cook for 20-25 minutes or until the water is absorbed and the rice is almost ready. Now stir in the fresh cream and ghee.
10. Keep the tehri covered for another 10 minutes.

The great thing about this rice dish is that it is so incredibly delicious and flavourful on its own, you need no side dish or pickle with it. Its a one pot meal - just serve hot with plain yogurt!!

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