Active Time: 20 minutes
Total Time: 30 minutes
Yield: 3 Servings
RECIPE BY AISHWARYA KHANNA. FOLLOW HER FOOD JOURNEY ON INSTAGRAM.
1 CUP COOKED WHITE/BROWN RICE, 1 CUP CAULIFLOWER FLORETS, 1 CUP GRATED CABBAGE, 150 GRAMS COTTAGE CHEESE, 1 CUP TOMATO PUREE, 1 BAY LEAF, 1 KASMIRI CHILLI, 1 TSP MUSTARD SEEDS, 1 TBSP PAV BHAJI MASALA, 1 TSP GARAM MASALA, 3/4 TBSP CHILLI, 1/2 TBSP TURMERIC, 1/4 TBSP CORIANDER POWDER, 1 TBSP SALT.
Step One: Make the tomato base.
Heat oil in a cooking utensil on medium flame. Add the bay leaf and Kashmiri chilli. Pour the tomato puree and add these spices to the puree: chilli, turmeric, coriander and pav bhaji masala.
Step Two: Add the veggies and protein.
When the tomato puree starts sizzling, add the cauliflower florets, grated cabbage and cubes of cottage cheese. Mix thoroughly. Add rice to the mix. Top it with garam masala and salt. Stir thoroughly.
Currently a food and travel writer, Aishwarya Khanna is also a graduate from The University of Edinburgh. She is currently in India. Please see this section to know more about Aishwarya.