Yield: 3 – 4 servings
½ cup ghee or olive oil
3 onions, chopped in thin strips
1 four ounce can chopped long green chiles (or 3-4 fresh roasted green chiles, chopped)
2 tablespoons chili powder
1 teaspoon cumin seeds
2 large tomatoes, peeled and chopped
1 ¼ cups basmati rice
2 cups water
½ pint cottage cheese
Heat ghee in a large 2 quart sauté pan or skillet over medium-high heat and sauté onions until lightly browned. Add chiles and cook a few more minutes. Add spices and tomatoes and cook until saucy. Add rice and water. Bring to a boil, cover, lower heat and steam for 15 minutes. Remove from heat and let sit 5 minutes. Stir in cottage cheese and serve.
© 2015 Siri-Ved Kaur Khalsa
This recipe can be found in From Vegetables, With Love by Siri Ved Kaur, available through KRI.
Siri Ved Kaur has been a part of the 3HO/Sikh Dharma community since 1971, when she served as Yogi Bhajan’s personal cook for several years. She has authored three cookbooks (Conscious Cookery - 1978, From Vegetables with Love – 1989, and From Vegetables, with Love: Recipes & Tales from a Yogi’s Kitchen - 2015) and written numerous columns for Beads of Truth, Aquarian Times, YogaMint, and HealthWorld Online. Mother of three grown daughters, she now resides in Bakersfield, California with her husband, Gurujodha Singh. http://consciouscookery101.com/