Yogi Platter Recipe

Rinse the basmati rice in a fine-mesh sieve under cold water until the water runs clear (about 1–2 minutes). Drain well.

In a small saucepan, combine the rinsed rice, 1.5 cups water, 1/4 tsp salt, and 1 tsp ghee or oil. Bring to a gentle boil over medium-high heat.

Once boiling, reduce the heat to low, cover with a tight-fitting lid, and simmer for 12–14 minutes, until the water is absorbed and rice is tender. Avoid lifting the lid during cooking.

Turn off the heat and let the rice rest, covered, for 8 minutes. Fluff with a fork just before serving.

Prepare and temper spices

Heat 2 tbsp oil (or ghee) in a medium skillet or saucepan over medium heat. When hot, add 1/2 tsp mustard seeds and 1/2 tsp cumin seeds. Let them sputter for 20–30 seconds, then immediately add the chopped onion to avoid burning the seeds.

Sauté the onion until soft and translucent, about 4–5 minutes. Add 1 tsp grated ginger and 1 minced garlic clove and cook for 30–45 seconds until fragrant.

Build the curry base

Add the diced tomato (or 1/2 cup canned crushed tomatoes). Cook, stirring occasionally, until the tomato softens and the mixture thickens, about 3–4 minutes.

Stir in the ground spices: 1/2 tsp turmeric, 1 tsp ground coriander, 1/2 tsp ground cumin, 1/2 tsp garam masala, and 1/4 tsp red chili powder. Cook the spices with the tomato-onion mixture for 1 minute to bloom their flavors.

Cook the vegetables

Add 2 cups mixed vegetables (e.g., 1 small potato cubed, 1 small carrot sliced, 1 cup cauliflower florets, and 1/2 cup green peas). Stir to coat the vegetables with the spice-tomato mixture.

Pour in 1/2 cup vegetable broth or water, bring to a gentle simmer, then cover and cook for 10–12 minutes (depending on vegetable size) until the vegetables are tender when pierced with a fork. Check once midway and stir to prevent sticking.

Finish the curry

Once vegetables are tender, stir in 1/4 cup coconut milk or plain yogurt to add creaminess. Adjust salt (about 3/4 tsp total) and simmer uncovered for 2–3 minutes to meld flavors and thicken slightly.

Turn off the heat and stir in 1 tbsp chopped cilantro. Squeeze a wedge of lemon or lime over the curry to brighten flavors; reserve the other wedge for serving.

Spoon half of the cooked basmati rice onto a solo platter. Add a generous portion of the vegetable curry next to the rice.

Garnish with toasted cashews or roasted peanuts, a dollop of plain yogurt or raita on the side, and thinly sliced red onion if using. Serve with the remaining lemon or lime wedge.

Enjoy warm. Leftover rice and curry can be refrigerated for up to 3 days; reheat gently before serving.