Step 1

Heat oil in a large skillet at medium heat. Add cumin seeds and cook for a minute. Add garlic, ginger and onion and cook for 3 minutes. Add coriander, garam masala, cayenne, smoked paprika and mix well.

Step 2

Add longer cooking veggies (cauliflower, green beans), 1/4 tsp salt and 1/4 cup water. Mix and cook for 8 to 9 minutes. Fold in quick cookies or veggies that want to have a crunch in and cover and cook until the veggies are al dente.

Step 3

Add peas, salt and cooked rice, a splash of water and lemon juice and toss well. At this point you can fold in some baby spinach. Cover and cook for 2 minutes let sit for another 2 minutes to heat and steam well. Garnish with lemon and cilantro.

Step 4

Whisk the yogurt with a bit of water until smooth and set aside. Heat oil in a saucepan over medium heat. When hot, add 1/2 tsp mustard seeds and let then start to pop. Add curry leaves and after few seconds, add sliced onion and pinch of salt. Cook for 3 minutes, stir occasionally. Add turmeric and cayenne and mix in. Cook for a few seconds. Add the whisked yogurt and salt and mix in. Cook for 2 minutes. Fold in chopped cilantro or mint.