Method:Sauteing

1. Formula

1. 1 1/2 cups rice, preferably basmati, rinsed
2. 1 tablespoon butter
3. 1 tablespoon cooking oil
4. 1 onion, chopped
5. 2 cloves garlic, minced
6. 1 tablespoon grated fresh ginger
7. 1/2 teaspoon ground cumin
8. 1 teaspoon turmeric
9. 1/2 teaspoon curry powder
10. 1/8 teaspoon cayenne
11. 1 baking potato, peeled and cut into 1 1/2-inch pieces
12. 2 carrots, cut into 1-1/2-inch pieces
13. 2 cups water
14. 1 1/2 teaspoons salt
15. 1 (10 ounce) package frozen peas, defrosted
16. 1/4 cup plain yogurt
17. 1 jalapeno pepper, seeds and ribs removed, minced
18. 1 tomato, seeded and cut into 1/2-inch pieces
19. 1/2 cup cilantro leaves

2. Nutrition Information

• Calories: 501 kcal
• Carbohydrates: 94 g
• Dietary Fiber: 7 g
• Fat: 7 g
• Protein: 13 g
• Sugars: 9 g

Please avoid eating too much Fat and Calories to keep fit and lose your weight.

3. Directions

1. Bring a medium pot of salted water to a boil. Stir in the rice and boil until just done, about 10 minutes. Drain the rice, return to the pot, and cover to keep warm.
2. Meanwhile, in a large frying pan, melt the butter with the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic and ginger and cook, stirring, until fragrant, about 1 minute. Stir in the cumin, turmeric, curry powder, and cayenne and cook, stirring, for 1 minute longer. Add the potato, carrots, water, and salt. Increase the heat to moderately high and simmer until the vegetables are tender and no liquid remains in the pan, about 10 minutes.
3. Stir the peas into the other vegetables and remove the pan from the heat. Stir in the yogurt and rice and serve topped with the jalapeno, tomato, and cilantro.

4. Remark

Notes: