Ingredients
Bell pepper (red, green, yellow)
2 Cups of Boiled Basmati Rice
A Cup of blanched Palak puree
3 to 4 Garlic pods,
1 inch Ginger
1/2 cup Chopped Onion,
1/4 cup Chopped Tomato, (Remove seeds)
1/2 cup Chopped Finely Carrot
1/2 cup Coriander Leaves,
Salt to taste,
1/2 Cup Curd
1/2 tsp garam masala
Red Chilli powder, Cumin Seeds, Asafoetida
1 to 2 Chopped Green Chillies (optional )
Fresh Coriander Leaves

Method
In a hot pan, add oil, jeera, asafoetida, chopped onions and saute for 3 to 4 min till light brown. Add green chillies (optional), bell pepper, carrot and coriander leaves. Saute for another 2 min. Add tomatoes and stir again.
In dahi, add garam masala, chilli powder and mix well. Now add the dahi mixture and saute. After 2 mins, add palak puree (while grinding the blanched palak I added garlic and ginger). Saute till all the masalas are mixed and properly cooked. The mixture should be semi dry when you have to add rice. Now mix well. Serve hot with your choice of raita, papad and pickle.