Rice and Curry Sizzler

Preparation time:  15 minutes  

Cooking time: 15 minutes  

Makes: 1 sizzler. 

Ingredients

For the rice
1½ cups cooked rice
1½ tbsp oil
½ tsp cumin seeds (jeera)
¼ cup finely chopped onions
1 tsp finely chopped green chillies
½ cup shredded spinach (palak)
Salt to taste

For the curry
1½ tbsp oil
¼ cup finely chopped onions
½ cup finely chopped tomatoes
1 tsp finely chopped green chillies
¼ tsp pav bhaji masala
Salt to taste
½ cup boiled and peeled potato cubes
¼ cup boiled green peas
½ cup paneer (cottage cheese) cubes
1 tbsp finely chopped coriander (dhania)
1 tsp chilli powder

Other ingredients 
1 tsp oil mixed with 2 tbsp water 

For serving
Papad 

For the rice
1. Heat the oil on a non-stick tava (griddle) and add the cumin seeds.
2. When the seeds crackle, add the onions and sauté on a medium flame for 1 to 2 minutes.
3. Add the green chillies, spinach and salt and sauté on a medium flame for 30 seconds.
4. Add the rice and a little salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Keep aside. 

For the curry
1. Heat the oil on a non-stick tava (griddle), and add the onions and sauté on a medium flame for 1 to 2 minutes.
2. Add the tomatoes, green chillies, pav bhaji masala and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
3. Add the potatoes and mash using a potato masher. Mix well and cook on a medium flame for 1 minute.
4. Add 2 tbsp of water, green peas, paneer, coriander and chilli powder, mix well and cook on a medium flame using a potato masher for 1 to 2 minutes. 
5. Add another 2 tbsp of water, little more salt, mix well land cook on a medium flame for 1 to 2 minutes, while stirring occasionally.

Instruction

1. Heat a sizzler plate over an open flame till it is red hot.
2. Place the curry on the centre of the plate.
3. Arrange the rice all around the plate.
4. Sprinkle the oil and water mixture evenly over the plate and serve immediately with papad.