Heat 2 tbsps oil in a non stick wok and 2 tbsps oil in a non stick pan. Add cumin seeds to the wok and when they begin to change colour, add garlic and saute for ½ minute. Add onion and saute.
Add crumbled cottage cheese to the pan and saute. Add tomato basil pasta sauce and mix well. Mix rice and mix we’ll.Preheat an oven to 180°C. Heat all the rice in the microwave.
Add salt and garam masala powder to the spinach mixture and mix well. Add salt and dried fenugreek leaves to the cottage cheese mixture and mix well.
Add half the rice to the spinach mixture and half to the cottage cheese mixture and mix well.
Adjust salt in both the wok and the pan and cook for a minute. Grease a round steel mould over an oven proof plate. Put some of the spinach rice and press well.
Over this put a layer of cottage cheese rice and press. Bake in the preheated oven for 10 minutes.
Serve immediately with tricolour chutneys.Healthy and nutritious.
