Palak / Spinach Rice
Steamed rice is tossed with onion, tomato, spinach and spices. It can be served with any curry or simply with raita and papad.
I had learnt this recipe from my friend Trupti Talaulikar when we were in college. My husband never liked palak, until he had this rice and is one of his favourite dishes.
Here goes the recipe.
Measurement: 1 Cup = 180 ml
Serves: 3
Ingredients:
- Basmati rice – 1 to 1 1/4 cup
- Palak (spinach) – 40 leaves
- Onion (sliced) – 2 medium
- Tomato (chopped) – 1 medium
- Green chillies – 2 to 3
- Coriander leaves – handful
- Ginger – 1/2″ piece
- Garlic – 10 to 12 cloves
- Cloves – 4
- Cinnamon – 1″ stick
- Green cardamom – 2
- Turmeric powder – 1/4 tsp (optional)
- Pepper powder – 1/4 tsp
- Oil- 3 tbsp
- Salt to taste
- Spinach leaves (chopped & deep fried) – 2 to 3 for garnishing (optional)
Procedure:
- Wash rice and soak it for 20 min. Drain rice.
- Boil water in a pan and add rice. Add little salt while cooking. Cook till done properly. Drain it and let it cool.
- Wash palak and pat it dry. Chop finely and keep aside.
- Heat oil in a flat bottomed pan and add cloves, cinnamon and green cardamom.
- Add onion and stir fry till golden brown.
- Add turmeric powder and tomato. Stir fry till tomato turns mushy.
- Add palak and stir fry for 2 min. Cook it on medium flame till moisture evaporates.
- Sprinkle little salt.
- In the meantime, grind green chillies, coriander leaves, ginger and garlic to a fine paste. Add spoonful of water if required while grinding.
- Add the ground paste and pepper powder, stir fry for a min.
- Add steamed rice and toss well.
- Add more salt if required.
- Garnish with deep fried palak.
- Serve hot.
Tip:
- Paneer cubes can be added.
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