Here is a wonderful recipe that I made up, using a combination of techniques I learned from some Indian friends. You could substitute chicken or other protein for the shrimp, but then you would have to change the name of the recipe.
Ingredientsonion 1 whole fresh onion
red bell pepper 1/4 to 1/2 of a large pepper
tomato sauce 1 can (15oz)
water 1 can (15oz)
sliced almonds 1/4 cup
garlic 5 cloves chopped fine
fresh ginger root 1 tsp chopped fine
seasoning mix:garam masala 1 tblsp
coriander powder 1 tblsp
turmeric powder 1 tblsp
red chili pepper 1 tsp
Basmati rice 2 cups
olive oil 3 tblsp
frozen shrimp 1 cup
fresh spinach (palak) 1 large bag (4 quarts)
InstructionsChop up onion and bell pepper into medium large chunks and set aside.
Chop up garlic and ginger root and set aside.
Combine seasoning mix and set aside.
Rinse rice in cold water, repeat until rinse water is clear.
Add four cups of water to rice and bring to boil, covered, then simmer for 15 minutes (or put it in the automatic rice cooker)
Put olive oil in large (4 qt) saute frying pan and heat to saute temperature.
Saute onion, turning frequently until it begins to turn translucent.
Add tomato sauce, then add bell pepper, almonds, garlic, ginger and seasoning mix. Stir to combine the ingredients.
Rinse the frozen shrimp in cold water until ice crystals are washed off the surface, then add them to the mix in the saute pan.
Watch mixture in saute pan for boiling. When it boils, turn the heat to simmer.
Rinse and inspect the spinach.
After the saute pan mixture has boiled, add spinach and cover. Check the mixture frequently and stir the spinach into the sauce as it shrinks.
When all the spinach has shrunk and is mixed in, the sauce is ready to serve.
Serving InstructionsSpread a layer of rice on a dinner plate and add the sauce on top of the rice.