Tomato Pulao

I had left over rice on hand and I do not eat meat on Thursdays. So I am thinking of making a vegan recipe and then one recipe from Sanjeev Kapoor's collection passed my mind. This is customized version of the recipe to match my taste. You can alter it any way you want and add whatever vegetables you have on hand.

This is a one dish meal with lot of veggies and lot of taste packed into it, just like that. Just give it a try!

Ingredients

1 tbsp oil
2 medium sized onions cut into cubes
2 tsp ginger garlic paste
2 big tomatoes cut into cubes
1/4 cup tomato paste or any tomato sauce used for pastas
2 tbsp Tomato Ketchup
1 1/4 tsp red chili powder
1/2 tsp turmeric
2 tsp pav bhaji masala
1 green bell pepper cut into cubes
2 green chillies minced
2 small Potatoes boiled and cut into cubes
Salt per taste
6 cups cooked rice(I used approximately 2 1/2 rice cooker cups raw rice cooked)
1/4 cup green peas

For Garnish

Handful of Coriander Leaves

Method

Heat oil in a pan. Add the ginger garlic paste and saute it for couple of seconds. Add chopped onions and fry till they are translucent.
Add in the tomatoes and let them cook for 3 to 5 minutes. Add in the ketchup, tomato paste, red chili powder, turmeric and pav bhaji masala. Give it a good stir. Let it fry for a minute. Now add bell pepper, green peas, boiled potato cubes and green chillies. Give it a good stir and let it cook for 3 to 5 minutes.
Add in a cup of water and salt. Stir it and close the lid. Cook till all the veggies are cooked to perfection and at this point there should be a thick gravy along with the veggies.
Now turn the heat to low, add in the rice and combine gently without breaking the rice grains. Mix thoroughly till everything is well incorporated. Let it cook for 2 to 4 minutes before turning off the heat. Garnish with coriander leaves

This dish can be enjoyed on it own or can be served with raitha.