TIME/ DIFFICULTY/ TYPE

• Serves: 1~2 people
• Prep: 20M
• Cooking: 1 Hr
• Difficulty: Medium
• Type: Vegan (The good reasons of going Vegan Link)

INGREDIENTS

• Rice (1~2 serves)
• 1 Onion
• 1 Large Tomato
• 2.5 Bunch Spinach
• 0.5 Bunch Mint leaves
• 0.5 Cilantro 
• Peas
• Cumin seeds
• Turmeric
• Cumin Powder
• Coriander Powder
• Red Chili Powder
• Ginger Garlic Paste
• Garam Masala
• 4 cloves Garlic
• Ginger
• Salt
• Saffola oil

Top Left to Right: Cumin seeds

Turmeric
Cumin Powder
Down Left to Right: Coriander Powder
Red Chili Powder Garam Masala

PREP

1. Put frozen peas into the cold water to make them soft (PIC A)
2. Curry Spices: Mix one spoon Turmeric、Cumin Powder、Coriander Powder、Red Chili Powder with cold water(PIC B)

METHOD

Indian Pesto Sauce

1. Put Spinach to the pot to boil and turn off the gas and put the lid on for 5 mins
2. Stir Slices onion, Ginger, Onion, Salt for 5 mins and add Cilantro, mint for 1 min, and add soft spinach for 1 mins
3. Combine 5 spoons Saffola oil, and Veggies into the blender

Other

1. Put with 1 Spoon Cumin seedsfor 1 min
2. Stir Slices onion, Garlic, salt,Ginger Garlic Pastefor 5 mins
3. Add Slices Tomatoes with Curry Spices ( please see “PREP”) for 10 mins 
4. Put peas into the pot for 20 mins with slow cook (PIC A)
5. Put Indian pesto Sauce into the pot for 20 mins with slow cook (PIC B)
6. Turn off the gas and put the lid on for 4 mins (PIC C)

COOKING INSTRUCTION

[youtube https://www.youtube.com/watch?v=YSsfRfR_wBE&w=640&h=360]

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