20 February 2015

Palak (Spinach) Rice Recipe: A Better Way To Eat Rice


Palak Rice is a simple recipe that promises a remarkable taste, a taste that would want you to make it again and again plus you are not eating rice alone!

It took me two try outs to make this recipe better. The first one was watery though it turned out fine but not good enough. So I was determined to make it again taking some modifications into consideration. This is the second one which turned out pretty good! And there has been a deal to make it at least once in 10 days.

Here's how!

Ingredients:

  • Cumin seeds (1 tsp.)
  • Turmeric powder (1 tsp.)
  • Coriander powder (1 tsp.) 
  • Red chilli powder (a pinch)
  • Green chilli (1 piece, cut into half)-optional
  • Garlic (2 or more heads, chopped into fine pieces)
  • Ginger (an inch, chopped into small pieces)
  • Onion (2 or more mdium size, chopped into small cubes)
  • Spinach (around 200gm.)
  • Peanuts (Dry roasted, a handful or two)
  • Carrots (small, chopped into small pieces)
  • Coriander leaves or spring onion for garnish
  • Rice (1 cup, boiled)
  • Oil (2 tbsp.)
  • Salt to taste


Procedures:

Pre-cooking
1.  Boil 1 cup of rice. Set aside. Make sure that the rice isn't too boiled or wet-cooked.
2. Dry roast peanuts for 3 to 5 minutes. Keep mixing to avoid scorching!
3. Wash palak (spinach) properly in running water. Cut in half if needed then blanch. Set aside. When cool, blend to make palak puree. 
4. Since the puree is watery, cook it for few more minutes till much of the water is gone. Watery makes palak rice wettish.

Final Cooking
1. In a deep pan, heat oil. Add cumin seeds and let them crackle.
2. Add ginger and garlic. Sautee till brown. 
3. Add onion and green chilli, sautee till transluscent.
4. Add carrots. Mix together and sautee for 1 minute. Do not over cook!
5. Add red chilli, salt, turmeric, and coriander powder. Sautee for 20 seconds.
6. Add palak puree. Add a little water to fully remove the entire puree. Mix together and sautee the mixture till the mixture is neither dry nor watery.
7. Then add rice and roasted peanuts. Let it cook for 1 minute.
8. Garnish with coriander leaves or spring onion. Serve hot.

We love palak and this is just one of the few palak recipes that I have been making. And I always look forward to making it again, as long as spinach is available in the market.

Do try it yourself. You'll not regret it! Enjoy a healthy meal!


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