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.
Siri Ved Kaur has been a part of the 3HO/Sikh Dharma community in Los Angeles since 1971. She has authored two cookbooks (Conscious Cookery, 1978 and From Vegetables with Love, 1989) 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.