Gujarati Amaranth Pulao With Spiced Tomato Gravy Recipe

About this recipe

A fragrant pulao made with nutrient-rich amaranth grains, paired with a tangy spiced tomato gravy for a hearty Jain meal.

Ingredients

• - Basil Leaves
• - Bell Peppers
• 2 pcs Zucchini
• - Ricotta Cheese
• 20 g Oregano
• 140 g Mozzarella Cheese Shredded
• 200 g Table Salt
• - Black Pepper Powder-25 Gm
• - Tomato Sauce-1 Kg
• - Multi Millet Fusilli Pasta | Wholesome Grains Blend | No Maida | Goodness Of Millets | Easy To Cook | Healthy & Nourishing Pasta
• - Baby Tomatoes
• - Green Peas
• 200 ml Coconut Milk
• 20 g Turmeric Powder
• - Cumin Seeds 100g
• - Coriander Powder
• - Red Chilli
• 100 g Salt
• 200 ml Mustard Oil
• 1 kg Water Chestnuts
• 500Ml Habit Toasted Sesame Oil Cold Presses

Instructions

1. 1. Rinse and soak the amaranth grains in water for 20 minutes, then drain thoroughly.
2. 2. Heat 1 tablespoon of oil in a pot, add cumin seeds, and let them sizzle for 30 seconds.
3. 3. Add the soaked amaranth grains to the pot and sauté for 2 minutes to lightly toast them.
4. 4. Pour 300 ml of water into the pot, add turmeric powder and salt, and bring to a boil.
5. 5. Reduce heat, cover, and simmer the amaranth for 15 minutes until cooked and fluffy.
6. 6. In a separate pan, heat 1 tablespoon of oil, add coriander powder, red chili powder, and sauté for 30 seconds.
7. 7. Blend the fresh tomatoes into a smooth puree and pour it into the pan with the spices.
8. 8. Cook the tomato puree for 5-7 minutes until thickened and aromatic.
9. 9. Stir in coconut milk and mix well, simmering for another 2 minutes.
10. 10. Add green peas to the gravy and cook for 3-4 minutes until tender.
11. 11. Serve the cooked amaranth pulao on plates, topped generously with the spiced tomato gravy.