Mushroom and spinach rice with cherry tomatoes

    Mushroom and spinach is a classic combination. You can cook so many dishes with them.... Mushroom and spinach sandwich.... soup.... sabji and lots of other things. I tried cooking rice with these two awesome ingredients and also added cherry tomatoes to it. If one doesn't get the cherry tomatoes you can skip them... but the taste and texture of cherry tomatoes is amazing....

     For this recipe you need cooked rice.... First the masala is prepared with raw spices and tomatoes then its added to the onions.... then the mushroon and spinach is added. Cherry tomatoes are optional.... 

     Its a south indian style fried rice.... with a few exotic ingredients. Give it try and let me know through your comments....

Ingredients:

Mushrooms           -   1 cup (sliced lengthwise)

Spinach                 -   1 cup (sliced finely)

Cherry tomatoes   -    1/2 cup (halved)

Cooked rice          -     2 cups

Onions                  -    1 big (grinded)

Tomatoes             -    2 small (puree)

Salt to taste

Red chilly powder -    1 tsp

Cumin powder      -    1/2 tsp

Turmeric powder  -    1 tsp

Mustard seeds     -    1 tsp

Curry leaves         -    1 sprig

Oil                         -    1 tbsp

For the ground masala:

Oil                      -   1 tsp

Red chillies        -    2 (halved)

Methi seeds       -    1/2 tsp

Urad dal             -    1 tbsp

Chana dal           -    1 tbsp

Coriander seeds -    1 tbsp

Hing                  -     1/4 tsp

Method:

1. Prepare the ground masala:  In a non-stick pan add all the ingredients listed in For the ground masala and cook for 3-4 mins on low heat. The ingredients should get roasted nicely. It should get a nice golden colour. 

2. Once the masalas get roasted let it cool and grind it in a chutney jar coarsely without water. Keep aside.

3. In the same pan add the tomato puree with turmeric and let the tomatoes cook nicely. It will take about 3-4 mins. Then add the ground masala and cook for another 2 mins and turn off the flame. Keep this masala aside for later use.

4. In another deep non stick pan heat the oil,  add the mustard seeds and curry leaves and allow them to splutter. 

5. Add the onion puree and cook till the onions get a light brown colour. 

6. Then add the prepared ground masala and give it a nice stir. 

7. Add the chopped spinach and sliced mushrooms. Stir well. Let it cook on medium flame for 4-5 mins. Initially the mushrooms and spinach will leave water. Keep cooking until all the water gets evaporated. 

8. Add the Cherry tomatoes, salt, red chilly powder, Cumin powder. Cook for another 2 mins. We want the tomatoes to get cooked but not get mushy. Taste and adjust the salt and spices.

9. Now add the cooked rice. Stir gently. Cook for 2-3 mins and turn off the flame.

   Garnish with cilantro or mint leaves. Serve the mushroom rice with a raita of your choice.