Beetroot, Tofu and English Mustard Rice

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Beetroot, Tofu and English Mustard Rice is a wholesome one pot meal. The health powers of the beetroot, tofu and abundance of spices make this dish a great choice for a lunch or dinner.

You will need :-

• 2 cup cooked basmati rice 
• 1 packet of firm tofu
• 2 medium boiled beetroot grated 
• 2 tsp. English Mustard paste 
• 3-4 tbsp. oil
• 1 tbsp. whole spices (clove, green cardamom, black cardamom, whole black pepper, cinnamon and bay leaf) 
• 1 tsp. Caraway seeds or Cumin seeds 
• 1 big onion finely chopped
• 1 tbsp. ginger-garlic paste
• 1 tsp. red chilli powder
• 1/2 tsp. turmeric powder
• salt to taste 
• Fresh chopped coriander 

Method :- 

Discard all the water from the tofu and cut into square pieces.

Heat oil in a heavy bottom pan or kadai, add all the whole spices and caraway seeds.

Once they crackle, add finely chopped onion and saute until light pink. 

Now add ginger-garlic paste, grated beetroot and drained cut tofu. 

Mix gently, now add red chilli powder, turmeric powder, mustard paste and mix well.

Let the mixture cook for couple of minutes then add Veetee rice, salt and gently mix again.

Cook the rice for 2-3 minutes, once heated properly switch off the heat.

Serve hot with raita, roasted papad and salad. 

Enjoy !